Sindhi Besan Curry ( Assorted vegetables cooked in a tangy gram flour gravy )
Serves : Four Time required : 35 minutes
50 g gram flour 2 tablespoon oil 3 cups ( 720 ml ) water 3 green chillies , chopped fine 1 spring curry leaves ¼ teaspoon cumin seeds ¼ teaspoon fenugreek seeds A pinch of turmeric powder 2 tablespoon ( 30 ml ) tamarind pulp 2 ( 150 g ) potatoes , cubed 2 ( 125 g ) carrots , cut into long strips 10 ( 30 g ) French beans 1 ( 100g ) tomato , chopped fine 1 ( 75 g ) brinjal, cubed 50 g lady fingers , slit lengthwise 1 drumstick , cut into 4 cm long pieces ( optional ) Salt to taste A few springs of coriander leaves , chopped fine
1, Heat oil in a sauce pan. Add the gram flour and roast on a low heat till light brown in color.
2, Gradually add the water and keep stirring constantly to a smooth paste and bring to a boil.
3, Heat little oil an lightly fry the green chillies, curry leaves , fenugreek seeds and cumin seeds , and add to the curry along with turmeric powder and tamarind pulp.
4, Simmer for three minutes.
5, Add in the potatoes, carrots , beans and tomato.
6, Cook for five minutes . Then add in the brinjals and cook further for four minutes.
7, Add the lady fingers , drumsticks , salt and coriander leaves.
8, Simmer for 10 minutes or till done. Serve with rice.
Sindhi Sai Bhaji ( The classic Sindhi Dish )
Serves : 4 Time required ; 35 minutes plus cooling time
1 large bunch spinach ( palak ) , chopped A few springs of dill ( sua ), chopped 125 g bottle gourd ( kadu ), cubed 1 tablespoon oil 1 ( 40 g ) onion, chopped ¼ teaspoon garlic paste 1 cm ginger , julienned ½ teaspoon turmeric powder ½ teaspoon coriander powder 50 g chanadal, soaked 2 ( 125 g ) carrots , cubed 1 ( 60 g ) brinjal, cubed 1 ( 100 g ) potatoes , cubed 2 ( 225 g ) tomatoes, chopped A few springs fenugreek ( methi ) leaves , chopped 2 green chillies , chopped fine 1 cup water Salt to taste ½ teaspoon sugar ( optional ) A few spring curry leaves
1, Heat oil in a pan . Add the onion, garlic paste, ginger , turmeric powder, coriander powder and chanadal. Saute for five minutes.
2, Add carrot , brinjal, potato and tomato and stir well. Cook for about five minutes.
3, Add in all the greens, green chillies and salt.
4, Add one cup water. Pressure cook till done ( approximately 15- 20 minutes ).
5, When cool , mash the vegetables. Check the seasoning.
6, Garnish with coriander leaves. Serve hot with khichdi.