Sindhi Curry Recipe

Name: Sindhi Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1/2 teaspoon fenugreek seeds; 1 pinch - aesofetida; 4 tablespoonsgram flour, all-purpose; 1 x salt to taste; 2 each green chili peppers chopped; 2 tablespoons tamarind; 1/2 teaspoon turmeric; 1 teaspoon chili powder; 20 each curry leaves optional; 1 tablespoon cilantro chopped; 1 1/2 cups mixed vegetables chopped (I used potatoes, orkra, cluster beans and carrots).

Servings: persons

3 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 pinch - aesofetida
4 tablespoonsgram flour, all-purpose
1 x salt to taste
2 each green chili peppers chopped
2 tablespoons tamarind
1/2 teaspoon turmeric
1 teaspoon chili powder
20 each curry leaves optional
1 tablespoon cilantro chopped
1 1/2 cups mixed vegetables chopped (I used potatoes, orkra, cluster beans and carrots).

1
First shallow fry the okra and potatoes and keep it aside for later use.
2
Heat the oil.
3
Fry cumin seeds, fenugreek seeds and aesofetida until lighly browned.
4
Gradually add the gram flour and keep stirring with every addition.
5
Fry until golden brown in colour.
6
Add 4 cups of warm water.
7
Continue stirring until the flour and water have blended.
8
Add salt, green chillies and spices.
9
Add vegetables and curry leaves and let it continue boiling.
10
When the vegetables are almost done add the tamarind pulp, cilantro.
11
Add more water if required.
12
Let it boil until the vegetables are done.
13
Seve hot with boiled rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1 pinch - aesofetida, and more.

Yes, Sindhi Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sindhi Curry

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