Seyal Bhaji~ Sindhi Style mixed Vegetable Curry
Prep time
Cook time
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Mixed vegetable curry in Sindhi Style
Recipe type: Main Course
Serves: 3
  • Potatoes 2 small
  • Cauliflower 100 gms
  • Peas,handful
  • Drumsticks 2
  • Onion 3
  • Ladies finger (bhindi) 8-10
  • Tomatoes  2
  • Green chillies 3-4
  • Ginger
  • Few cloves of garlic (Optional)
  • Salt
  • Turmeric powder  ¼ tspn
  • Coriander powder  1 tspn
  • Garam masala powder ½ tspn
  • Oil 2 tspn or bit more (depending upon cookware)
  1. Peel and cut potatoes into big cubes
  2. Pick cauliflower florets,wash thoroughly or soak in warm salted water to get rid of tiny organisms if any.
  3. Shell peas if using fresh ones or set aside some frozen peas
  4. Peel and cut drumsticks into about 3 inch pieces each
  5. Trim ends of bhindi and slit them in middle, stuff some salt and turmeric and coriander powder in each bhindi.
  6. This is to make bhindi bit spicier.You can also shallow fry bhindi separately and use it later in the curry.This is for those who don't like the slimy bhindis, or else just keep aside the stuffed bhindi for later use.
  7. Chop onions and saute them into a thick bottom vessel like kadai or
  8. Sipri (Aluminium Handi) using about two spoons of oil.If using garlic add it now.
  9. When onion turns pink in colour,add chopped tomatoes and fry.
  10. Add potato chunks,chopped green chillies, salt,turmeric powder, coriander powder, garam masala powder and fry properly.
  11. Then add cauliflower florets,drumsticks and peas and mix properly.
  12. Add very little  water if mixture tends to stick the bottom of pan and let the vegetables cook further on low flame. Remember to cover the vessel with a lid and put some weight upon it to hurry up the process of cooking.
  13. When half done, add Stuffed bhindis and mix carefully as these tend to break away.
  14. Now let all the vegetables cook properly, and till all the water is evaporated.You might need to sprinkle some water now and then if mixture dries up but veggies are yet uncooked.
  15. Garnish with coriander leaves and serve with phulkas.
Recipe by Sindhi Rasoi |Sindhi Recipes at