A RAMCHANDANI SPECIAL: SUBRU UNCLE'S TRADITIONAL SINDHI CURRY MO
This is the traditional style in which we prepare Sindhi curry. My dad is ADDICTED to this just as he is dedicated to his favourite lentil curry(Toor dal). Even my picky eater bro does full justice to this curry. I stay away from this while watching my weight because of the fat in it. It is a very filling meal when served accompanied with rice and yogurt/a raita of your choice. It is VERY TASTY! This is a family special that smells wonderful while cooking and for which we are famous among family and friends'. We take this at all the potluck parties we go to and it's the first thing to get over! It's sinful, but very good! I will be making this alot in US while on my holiday on dad's special request! Hope you enjoy this as much as we all do!
Provided by Charishma_Ramchanda
Categories Curries
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Boil the potatoes in plenty of water until tender, drain and keep aside.
- In the meantime, heat oil in a pot.
- Add fenugreek (methi) seeds and allow it to crackle.
- Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
- Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
- Mix well and stir-fry until the raw smell of ginger is gone.
- This takes about 5 minutes.
- Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
- (Note: Use 5 tsps. heaped of gramflour).
- Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
- Stir-fry for 3-4 minutes on high flame.
- Stir in water, turmeric powder and red chilli powder.
- Add tomatoes, yam and flat Indian beans (guavar).
- Bring to a boil.
- Lower flame, add 4 tsps.
- of salt and mix well.
- Allow the curry to come to a boil twice (two times) again.
- In the meantime, soak the ladyfinger with 1 tsp.
- of salt in 1 cup of tamarind water (see the following steps to know how to make it).
- Bring this to a boil.
- This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
- (This is a special tip passed on to me from Subru uncle!).
- Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
- In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
- Measure out 1 cup of this pulp.
- This pulp is what I call'tamarind water'.
- Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
- Now add this tamarind water to the curry.
- Boil for 30 minutes.
- Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
- Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
- You can use them if you wish to.
- ENJOY!
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Breahna F
[email protected]This is my favorite Sindhi curry recipe!
bryan fasetire
[email protected]Can't wait to try this!
Seikh Jothe
[email protected]Looks amazing!
Alyssa Horton
[email protected]Will definitely try this recipe!
Rosita Devilles
[email protected]Delicious!
sarbesh chaudhary
[email protected]This curry was a bit too sour for my taste, but I think that's just a matter of personal preference.
Arjun Timalsina
[email protected]I'm not a big fan of Sindhi food, but this curry was surprisingly good. I'll definitely be making it again.
Nickola Parney
[email protected]This curry was a true labor of love. It took me a while to make, but it was totally worth it. The flavors were incredible!
Stoke
[email protected]I was disappointed with this recipe. The curry lacked depth of flavor and the vegetables were overcooked.
Anita Bett
[email protected]This curry was a great way to introduce my kids to Sindhi food. They loved the mild flavor and the colorful vegetables.
Bakang Molefe
[email protected]I found the recipe to be a bit too complicated and time-consuming. It took me over two hours to make the curry.
Naomi Queenie
[email protected]This recipe was easy to follow and the curry turned out delicious. I especially loved the addition of jaggery, which gave it a nice sweet and sour flavor.
Mongoll Milon
[email protected]I'm a huge fan of Sindhi cuisine and this curry did not disappoint. The tangy tamarind and the aromatic spices created a flavor explosion in my mouth.
debi j williams
[email protected]This curry was an absolute hit with my family! They loved the unique blend of spices and the tender meat. It's definitely going to be a regular in our dinner rotation.
Marcellus Isom
[email protected]I followed the recipe exactly and the curry came out a bit too spicy for my taste. Next time I'll use less chili powder.
Abu bokor Siddique
[email protected]I tried this recipe and it turned out amazing! The curry had a rich, flavorful broth and the vegetables were cooked to tender perfection. Definitely a keeper!
Sheri Fairchild
[email protected]This Sindhi curry was a delightful culinary journey. The flavors were incredibly complex and well-balanced, with a perfect blend of spices and tanginess. It was a true taste of tradition and authenticity.