Sindhi Rasoi

Ingredients:

• 2 tbsp. Gramflour
• 1/2 tsp. mustard seeds
• 1/4 tsp.fenugreek seeds
• 1 tsp. cumin seeds
• 7-8 curry leaves(curry pata)
• 2-3 green chillies
• Ginger(as per taste)
• 2 tomatoes
• 1 tbsp. tamarind paste
• 1/2 tsp.Red chilly powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tbsp. oil

Vegetables:

• 10-12 cluster beans(gavar)
• 2 potatoes(cut in small Chunks)
• 8-9 lady fingers(slit them,and fry them little )
• 1-2 drumsticks(cut in finger sized lengths)

Method:

• Soak tamarind in water for sometime,and mash it with hand .Use the paste and discard remaining pulp
• In pressure cooker put 2 tbsp.of oil,add gram flour,and stir it continuously.
• Add curry leaves,mustard seeds,cumin seeds ,fenugreek seeds, stirring continously
• when the flour turns brown in colour, add red chilly powder and then add grated tomatoes frying for few more seconds.Then add some water,while stirring ,to avoid any lumps
• Add turmeric powder,ginger ,green chillies and salt, close the pressure cooker and wait for 7 whistles
  (Note: instead of pressure cooker,same can be made in thick base pan ,where the curry needs to be boiled for approx 5 min and then simmered for 15 min)
• Add all the vegetables(except bhindi) ,and tamarind pulp and wait for 1 more whistle
• finally add bhindi and coriander leaves and simmer for 2 min
• Serve hot with plain white rice , aloo took and sweet boondi