Sindhi Vegetable Curry

Recipe Ingredients

3 tablespoons	45ml	Potatoes (medium)
1		Carrot
10		Lady fingers small and healthy
10		Cluster beans - (gavar)
10		French beans
3		Brinjals (small)
1		Yam - (suran)
1 tablespoon	15ml	Coriander leaves finely chopped
1 teaspoon	5ml	Mint leaves finely chopped
1 teaspoon	5ml	Ginger grated
6		Green chiles
1		Curry leaves
1 tablespoon	15ml	Tamarind water
6		Cocum pieces dried
1 teaspoon	5ml	Fenugreek seeds
1 teaspoon	5ml	Cumin seeds
1 1/2 tablespoons	22ml	-- ¥
1		Or wheat flour
1/2 teaspoon	2.5ml	Red chile powder
1/2 teaspoon	2.5ml	Turmeric powder
4		Asafetida
		Salt to taste
1 1/2 teaspoons	7.5ml	Sugar
2 tablespoons	30ml	Oil

Recipe Instructions

Soak cocum in 1/2 cup water for 20 minutes. Scrub and wash potatoes. Chop into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim very little of ladyfinger ends, halve brinjals. Peel and chop yam into chunks. Chop 3 green chiles fine. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water. Clean and cut stubs of both beans chop to 2" pieces if too long.

Heat oil, add cumin & fenugreek seeds, asafetida, allow to splutter. Add chopped green chile, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chile and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato yam water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chiles, and tamarind water. Boil till gravy is like dal thickness.

Garnish with mint and coriander. Serve hot with rice.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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