A blend of many vegetables in a tangy gram flour based curry sauce. This dish combines several flavors and textures and makes for a very satisfying meal. A specialty of Sindhi cuisine, it uses all the seasonal vegetables to give it taste, texture and color. Serve with steamed rice and papad.
Ingredients: (Serves 4-6)
3/4 cup chickpea flour (besan)
1/2 tsp fenugreek seeds (methi seeds)
1/2 tsp chili powder
1/4 tsp turmeric powder
1 tsp cumin seeds
8-10 curry leaves (chopped)
1/2 tsp grated ginger
3-4 green chilies chopped
3 plum tomatoes chopped in chunks
2 potatoes, peeled and cut into chunks
Handful of green beans cut into inch long pieces
Handful of frozen peas
2 drumsticks cut into inch long pieces
Half a cup each of cauliflower pieces, carrots, eggplant
Salt to taste
1 tsp jaggery grated
Tamarind pulp (from lime ball sized tamarind)
7 cups water boiled
- Prep all the vegetables and boil water.
- In a large container heat oil and add cumin seeds, methi seeds, grated ginger, green chilies and curry leaves. Roast for 10 seconds and add chickpea flour.
- Reduce the heat. Roast besan on low heat stirring constantly till you smell a fragrant roasted aroma. Make sure not to burn it.
- Add the boiling water to this while stirring to avoid forming any lumps. Add turmeric powder, chili powder and salt to taste. Bring back to boil. Simmer for 10 minutes.
- Meanwhile saute drumsticks, beans, carrots, cauliflower, potato and eggplant in a tbsp oil for 5-7 minutes.
- Add all the veggies including peas and tomato, bring to boil and then simmer covered till all veggies cook through.
- Add tamarind pulp and jaggery. Traditionally kokum is used to give the sour flavor. Taste and adjust the sweet-sour-salty combination as per your liking.
- Serve hot with steamed rice.