Vegetable Sindhi Curry

    Vegetable Sindhi Curry

    2saves
    1hour25min


    1 person made this

    Don't be alarmed by the number of ingredients in this Pakistani vegetarian curry - it is all worth it for the authentic flavour. Serve with rice or as a soup.

    Herbie's Spices New South Wales, Australia

    Ingredients
    Serves: 8 

    • 1 1/2 teaspoons Herbie's Spices Indian Tamarind Block
    • 6 Herbie's Spices Kokam pieces
    • 3 potatoes
    • 1 carrot
    • 12 okra
    • 4 baby eggplants
    • 4 green chillies or to taste
    • 1/3 cup oil
    • 1 teaspoon Herbie's Spices Fenugreek Seed Whole
    • 1 teaspoon Herbie's Spices Cumin Seed Whole
    • 2 teaspoons ginger, finely chopped
    • 12 Herbie's Spices Curry Leaves Whole
    • 1/4 teaspoon Herbie's Spices Brown Asafoetida
    • 1/3 cup flour or wholemeal flour
    • 1 teaspoon Herbie's Spices Chilli Powder Mild
    • 1 teaspoon Herbie's Spices Ground Madras Turmeric
    • 8 cups (2 litres) water
    • 12 green beans
    • 1 teaspoon sugar
    • salt to taste
    • 8 mint leaves
    • 1 tablespoon fresh coriander leaves, chopped

    Directions
    Preparation:15min  ›  Cook:40min  ›  Extra time:30min soaking  ›  Ready in:1hour25min 

    1. Soak the tamarind and kokum separately for 30 minutes in 1/2 cup water each.
    2. Peel or scrub the potatoes, carrot, okra, eggplants and 2 chillies and cut into chunks.
    3. Heat 4 tablespoons of the oil in a large saucepan and add (in this order) fenugreek seeds, cumin seeds, ginger, chopped chillies and curry leaves.
    4. Fry for a minute, then add asafoetida and gram or wholewheat flour. Stir continuously for 4-5 minutes - the flour will absorb the oil and become a paste.
    5. Lower heat and add chilli powder and turmeric and another tablespoon oil, saute for 2-3 minutes. Add 8 cups hot water, stirring until paste dissolves in the water.
    6. Boil and simmer for 10 minutes.
    7. Add vegetables with salt, sugar, remaining whole chillies, tamarind water, kokum and kokum water.
    8. When vegetables are cooked, add mint and coriander leaves. The curry will thicken slightly on cooking.

    Adjust to taste

    This delicious, authentic Indian vegetarian curry can be adapted to suit your taste - don't like okra? Then leave it out, or substitute a more preferred vegetable. The chillies are meant to be only a medium heat, so adjust the quantity if you find your fresh chillies are very hot.

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