Ingredients:
- Besan (gram flour) - 2.5 ladal (~100g)
- Potato - 1 large
- Okra - 8/10 piece
- Drumstick - 1
- Gavar - 10/12 piece
- Green Beans - 10/12 piece
- Arbi - 2/3 medium
- Suran - 100g
- Emli (tamarind) - 50g (soaked)
- Kokum -2/3 (soaked)
- Kadi Pata (curry leaves) - 1/2 stick
- Ginger - 1 inch piece
- Green coriander
- Oil - 2.5 ladal and 2-3 spoon
- Water - 2.5 glass
- Salt - 2.5 teaspoon
- Red mirchi (chilli powder) - 2.5 teaspoon and 1.25 teaspoon
- Hing (asafoetida) - 2 pinch
- Cumin - 2 teaspoon
- Mustard seeds - 2 teaspoon
- Green chilly - 2-3
Instructions:
- Peel and chop the potato into bite-sized pieces. Trim the okra, drumstick, gavar, and green beans, and cut them into 1-inch pieces. Peel and slice the arbi and suran.
- Heat 2.5 ladal of oil in a large pot or pan. Add cumin, mustard seeds, and hing. Let the seeds sizzle for a few seconds.
- Add the chopped vegetables, including the potato, okra, drumstick, gavar, green beans, arbi, and suran. Stir well and fry for 5-6 minutes on medium heat.
- In a separate bowl, mix besan with 2.5 glasses of water. Mix well and ensure that there are no lumps.
- Add the besan mixture to the vegetables and stir well. Add salt, red mirchi, and soaked kokum. Let it cook on medium heat for 15-20 minutes, stirring occasionally.
- Meanwhile, grind soaked emli and ginger to a fine paste. Add the paste to the curry and stir well.
- Cook the curry for an additional 10-15 minutes or until the vegetables are cooked through and the curry has thickened.
- Garnish with chopped green coriander and green chillies. Serve hot with rice or roti.
- Enjoy your authentic Sindhi curry!
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!