Sindhi Curry

vegetarian dishes - Sindhi Curry

INGREDIENTS :

1cup tur dal
4 tbsp besan (gram flour)
200 gm lady fingers
4 tomatoes, halved
4 tbsp oil
few curry leaves
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi)
1/2 tsp asafoetida powder ( hing)
1/2 tsp turmeric powder
2 tsp red chilli powder
2 green chillies
4-5 kokum
water
salt to taste

METHOD:

Soak the tur dal in water and pressure cook along with tomatoes. Cook for about 10-12 minutes, and then strain the liquid. Discard the pulp. Keep aside the tomato-dal liquid (mixture).
Heat a pot. Add cumin seeds, fenugreek seeds, asafoetida powder. Stir fry. Then add the chilli powder, turmeric powder, green chillies, and curry leaves. Stir fry again for 1 minute and add gram flour. Stir till the gram flour emits a mice aroma. Add lady fingers, kokum, salt and water. Cook it in a low flame for about 1 hour. Typically served piping hot, with steamed rice and alu-tuk ( potato cakes, flattened ) and sweet boondi.

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