Sindhi Besan

Published under: Curries and Gravies

2 potatoes
2 brinjals (eggplant)
2 drumsticks
6 pieces bhindi (okra)
1 small piece yam
3 green chillies
2 sprigs curry leaves
2 teaspoons chopped coriander
salt to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chilly powder
1 small piece tamarind
1 small piece jaggery
3 tablesppons gram flour
4 tablespoons oil

1. Wash and cut the vegetables into 1.5 inches long. Chop the chillies.
2. Heat the oil and add the mustard, cumin seeds and fenugreek. When done, add the green chillies, curry leaf and fry for half a minute. Add the vegetables, and fry for a while. Remove the bhindi and set aside. Add 1 cup of water and cook until the vegetables are slightly soft.
3. Mix the gram flour with 3 cups of water to a smooth consistency. To this add the turmeric, chilly powder and salt. Add this mixture to the vegetables. Keep cooking on slow heat till they are nearly done, stirring occasionally.
4. Boil the tamarind in water, and squeeze to extract the pulp. Add this along with the jaggery and the bhindi and cook for some more time. Remove from fire and add the chopped coriander.

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