Sindhi Curry

Sindhi curry a famous dish of the Sindhi community and is usually eaten for Sunday lunch with boiled rice. This curry is full of vegetables and lentils, has the consistency is that of a thin dal. It is also quite nice just as a soup - simply add a spoonful of boiled rice when serving.

1) Soak the tamarind in in hot water, for 30 minutes.

2) Prepare the vegetables

3) Heat 4 tablespoons of the oil and add the fenugreek seeds followed by the cumin seeds. After 30 seconds, add the ginger, chopped green chillies and curry leaves

4) Fry for a minute, then add flour. Stir continuously for 4 to 5 minutes. The flour will absorb the oil and form a paste, but you must stir it now in order to give body to the taste. Turn the heat down low and sauté properly.

5) Add the chilli and turmeric powders and another tablespoon of oil and sauté for 2-3 minutes. Then add 1.6 litres of hot water, stirring continuously until the paste dissolves in the water. Bring to the boil and simmer for 10 minutes.

6) Add the vegetables, with salt, sugar, the 4 whole green chillies, and tamarind water. Boil until the vegetables are cooked. Then add the mint and coriander leaves. The curry will thicken slightly on cooking.

Here is the recipe:

- 1½ teaspoons tamarind pulp
- 6 cocum pieces (optional)
- 2-3 medium potatoes
- 1 small carrot
- 10-12 okra
- 6 green chillies
- 4 baby aubergines
- 150g (5oz) yam
- 65ml (2½fl oz) oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 2 teaspoons fresh ginger, finely chopped
- About 12 curry leaves
- ¼ teaspoon asafoetida
- ⅓ cup gram flour (or wholewheat flour)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 12-15 cluster beans (gowar) or thin French beans
- salt
- 1 heaped teaspoon sugar
- 8 mint leaves
- 1 tablespoon coriander leaves, chopped