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  • Gita Khilnani

Sindhi Curry

Updated: Dec 24, 2021

A comforting and delicious family recipe passed down for generations.





This vegetarian dish is a crowdpleaser and the perfect hearty dish for everyone in the family.


Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 8 people


Ingredients

5 Tablespoons vegetable oil

4 Dashes of Asafoedita (hing powder)

1 Teaspoon cumin seeds

½ Teaspoon fenugreek seeds

½ Teaspoon fenugreek powder

3 strained, heaping tablespoons chickpea flour (basin)

5 Teaspoons Salt to taste (1 tablespoon)

2 Teaspoons turmeric

⅛ Teaspoon red pepper (cayenne pepper)

1 small unseeded jalapeno (optional)

1 frozen bag of Guvar (Deep premium brand)

1 frozen bag of Lotus Root (Deep premium brand)

1 frozen bag of vegetable drumsticks (Deep premium brand

3-4 peeled, cubed potatoes (depending on size)

1 cup frozen peas

2 Teaspoons Tamarind paste



Recipe

  1. Heat vegetable oil in big pot on LOW heat

  2. Put cumin seeds in oil until they flutter

  3. Add Asafoedita (hing powder) until it dissolves

  4. Add fenugreek seeds until it cooks and putters

  5. Take pot off heat and turn off

  6. Add flour through strainer slowly

  7. Stir until mixed well. Add a little more flour (if necessary) until consistency is thick.

  8. Now put the mixture back on LOW heat for at least 15 minutes until it cooks, stirring every time the mixture starts bubbling up

  9. Continue until the mixture turns from a light yellow to a dark yellow and gets thinner, stirring more continuously.

  10. Add 4.5L of cold water and stir well and put stove on HIGH heat

  11. Add salt, cayenne pepper, turmeric and fenugreek powder and sliced jalapeno

  12. Keep stirring and make sure the lumps are out

  13. Turn heat to low once mixture starts bubbling for around 15-20 minutes - a white line will appear on the edge when it starts bubbling, let it cook until the white line is gone.

  14. Turn to LOW heat and let boil

  15. Add 3 bags of vegetables, peas and potatoes (unless they are russet potatoes which should be added before)

  16. Put on MEDIUM heat and let cook for 15 min

  17. Add Tamarind concentrate paste and stir, then let cook for another 15 minutes



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