One of my favourite things to have for a meal is Sindhi curry with plain boiled rice accompanied by crispy vegetables. The Sindhi Curry is by far the nicest curry I’ve had. Sour, spicy and tangy – some of the flavours I’m especially biased towards. This is also good because I end up eating a variety of vegetables.
green chili peppers
chopped (I used potatoes, orkra, cluster beans and carrots).
First shallow fry the okra and potatoes and keep it aside for later use.
Heat the oil. Fry cumin seeds, fenugreek seeds and aesofetida until lighly browned.
Gradually add the gram flour and keep stirring with every addition. Fry until golden brown in colour.
Add 4 cups of warm water. Continue stirring until the flour and water have blended.
Add salt, green chillies and spices.
Add vegetables and curry leaves and let it continue boiling.
When the vegetables are almost done add the tamarind pulp, cilantro. Add more water if required.
Let it boil until the vegetables are done.
Seve hot with boiled rice.