November 29, 2022
Make this Sindhi curry on a rainy day, you will love this recipe even more

This soupy curry is different from the traditional curry. It has no added curd and unlike Punjabi curry pakoras, it is loaded with vegetables. Sindhi curries are spicy and spicy. If you want to make this curry tastier, you can cook it on low heat. Add your favorite vegetables and get ready to enjoy a soupy curry.

You Can Make Sindhi curry on a rainy day, you will love this recipe even more

You will love this recipe even more on a rainy day. Let’s know Sindhi Curries

Ingredients for Sindhi Curry

Vegetables – This is a great dish to use up your leftover vegetables. Traditionally, okra, green beans, kidney beans, broth, carrots, pumpkin and potatoes are added to it.
Chickpea Flour – Chickpea flour (chickpea flour) thickens this curry and gives it a nutty aroma and taste.
Oil – Use any vegetable oil.
Tomatoes – Add chopped fresh tomatoes for a nice tangy flavor.
Tamarind – Tamarind paste also adds flavor.
Jaggery – Jaggery balances the spiciness.
Spice powder – Red chilli powder, turmeric powder and salt will be required. You can also use ground spices in it.

Also read: Easy way to make Paneer Samosa, try Paneer Samosa recipe at home

How to make Sindhi curry

First, cut the vegetables like potato, carrot, broth, pumpkin, okra, brinjal. Now heat 4 tbsp vegetable oil in a pan on medium heat.

When the oil is hot, add 2 teaspoons of cumin seeds, teaspoon of fenugreek seeds, 2 teaspoons of asafoetida, 2 teaspoons of finely chopped ginger, 2 teaspoons of chopped chillies and 10-12 curry leaves and fry 4-5 times.

Reduce heat and add besan little by little. Stir continuously while adding besan so that no lumps form. Fry gram flour until golden brown. Stir continuously while frying. It will take 4-5 minutes.

Add a cup of crushed tomatoes and cook for a minute. Remove the pan from the heat and slowly pour in 6 cups of boiling water, stirring constantly with your other hand using a wire whisk. Mix to make a lump free mixture.

Put the pan back on low heat and add 1 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, salt to taste and 2 cups chopped vegetables. Cover the pan and cook for 8-10 minutes or until the vegetables are tender.

Add 2 teaspoons of tamarind paste and 1 teaspoon of powdered jaggery and mix well.

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