• For the curry base:

  • 2 tbsp chickpea flour (besan)
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 green chilies, slit
  • 1/2 tsp asafoetida (hing)
  • 1/2 tsp turmeric powder
  • 2 tbsp tamarind pulp
  • 4 cups water
  • Salt to taste

• Vegetables (adjust the quantity as per your preference):

  • 1 small potato, diced
  • 1 small eggplant, diced
  • 1 drumstick, cut into pieces (optional)
  • 1/2 cup okra, chopped
  • 1 small tomato, chopped

Instructions:

1. Prepare the base:

   • Heat oil in a large pot over medium heat.
   • Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, green chilies, and asafoetida. Sauté for a few seconds.
   • Add chickpea flour and roast it until it turns golden brown and gives off a nutty aroma.

2. Make the curry:

   • Slowly add water to the roasted chickpea flour, stirring continuously to avoid lumps.
   • Add turmeric powder and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer.

3. Add vegetables:

   • Add the diced potatoes, eggplant, drumstick, and okra to the simmering curry. Cover and cook until the vegetables are tender.
   • Add chopped tomato and tamarind pulp. Mix well and let it cook for another 5-7 minutes.

4. Adjust seasoning:

   • Taste the curry and adjust salt or tamarind pulp if needed.

5. Serve:

   • Serve hot with steamed rice or chapati.

Tips:

• You can add other vegetables like carrots, beans, or pumpkin for extra nutrition.
• Adjust the level of tamarind pulp based on your preference for tanginess.

This Sindhi Curry is a great way to enjoy a hearty and wholesome meal. It’s not just delicious but also a fantastic way to incorporate a variety of vegetables into your diet. Give it a try and let me know how it turns out!