A Ramchandani Special: Subru Uncle's Traditional Sindhi Curry Mo

Total Time: 3 hrs 40 mins Preparation Time: 1 hr Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 8
• 4 -5 large vegetable drumsticks, washed and chopped into 2 inch pieces
• 4 cups ladyfingers, washed,ends trimmed and chopped
• 3 medium potatoes, peeled,washed,cut into cubes and boiled until tender
• 2 cups chopped yams (commonly called 'suran' in hindi)
• 2 cups chopped flat indian beans (commonly called 'guavar' in hindi)
• 2 cups pumpkin, cubed (indian gourd) (optional)
• 2 medium carrots, washed,peeled and cut into cubes (optional)
• 5 -6 small green chilies, washed,ends trimmed and finely chopped
• 2 teaspoons turmeric powder
• 1 1/4 teaspoons red chili powder
• 4 tablespoons oil
• 2 large tomatoes, washed,peeled and chopped
• 1 teaspoon fenugreek seeds (methi)
• 2 teaspoons cumin seeds
• 2 inches fresh ginger, peeled,washed and finely chopped
• 35 fresh curry leaves, washed and torn (divided)
• 5 teaspoons gram flour
• 2 tablespoons asafetida powder (commonly called as 'hing' in hindi)
• 24 cups water
• 5 teaspoons salt, divided
• 2 cups tamarind pulp, divided
• 5 tablespoons chopped fresh coriander leaves, for garnishing

Recipe

• 1 boil the potatoes in plenty of water until tender, drain and keep aside.
• 2 in the meantime, heat oil in a pot.
• 3 add fenugreek (methi) seeds and allow it to crackle.
• 4 once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
• 5 once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
• 6 mix well and stir-fry until the raw smell of ginger is gone.
• 7 this takes about 5 minutes.
• 8 then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
• 9 (note: use 5 tsps. heaped of gramflour).
• 10 add the remaining 10 fresh curry leaves alongwith asafoetida powder.
• 11 stir-fry for 3-4 minutes on high flame.
• 12 stir in water, turmeric powder and red chilli powder.
• 13 add tomatoes, yam and flat indian beans (guavar).
• 14 bring to a boil.
• 15 lower flame, add 4 tsps.
• 16 of salt and mix well.
• 17 allow the curry to come to a boil twice (two times) again.
• 18 in the meantime, soak the ladyfinger with 1 tsp.
• 19 of salt in 1 cup of tamarind water (see the following steps to know how to make it).
• 20 bring this to a boil.
• 21 this step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
• 22 (this is a special tip passed on to me from subru uncle!).
• 23 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.
• 24 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.
• 25 measure out 1 cup of this pulp.
• 26 this pulp is what i call'tamarind water'.
• 27 note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
• 28 now add this tamarind water to the curry.
• 29 boil for 30 minutes.
• 30 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!
• 31 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 pumpkin, that's why i have mentioned these as optional ingredients.
• 32 you can use them if you wish to.
• 33 enjoy!