Sunday, 24 July 2016

Authentic Sindhi Curry Recipe

Sindhi kadhi or curry is the highlight of Sindhi cuisine. Whenever I am to treat friends to Sindhi food, Sindhi curry is the most awaited dish, after Dal Pakwaan ofcourse. It is a fairly simple preparation usually paired with rice. You can keep the rice for cooking simultaneously and your complete meal will be ready in 30 minutes only!

1 Gram Flour
2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fenugreek Seeds
5-6 pieces Kokam
2 tsp Tamarind
2-3 wholes of Green Chilli
7-8 wholes of Sweet Neem Leaf
Fresh Coriander - For Garnishing
1 ltr Water
½ cup Cooking Oil
2 tsp Red chilli powder
1/4 tsp Powdered Turmeric

Vakharr (Vegetables):
200 gms in wholes Cluster Beans
200 gms Potatoes - cut in 4 pieces each
100 gms Ladies Finger - slashed in between vertically and cut in horizontal halves
100 gms Ivy gourd - cut in horizontal halves
100 gms Indian round gourd) - cut in 4 pieces each
2 Drumsticks - cut in finger-length
100 gms Cauliflower
1 finely chopped Tomato
The choice and quantity of vegetables can be changed according to personal preferences.

Any thick base utensil like Pressure Cooker or Stockpot.

Preparation Time: 30 minutes

Soak the tamarind in ½ a cup water

Pour oil in the cooker followed by mustard, fenugreek, curry leave and cumin seeds on a medium flame.

Add gram flour when mustard seeds start crackling.

Keep roasting the mix till flour turns reddish
Enjoy the smell of roasted gram flour.
Warning: You might experience mouth-watering here on

Add turmeric and red chilli powder and start stirring.

Add water followed by salt while still stirring.

Add vegetables (Optional)
  • Start with beans and ivy gourd as these take a little time to cook.
  • In 5 minutes, add Indian round gourd and potato.
  • Let it cook for 2 minutes then add cauliflower.
  • In 10 minutes, add ladies finger and drumsticks.
  • Toss in tomato and green chilli.
  • Cover with lid for 10 minutes or until all the vegies get cooked (fork-tender).
Smash the tamarind to extract the pulp thoroughly. Filter the tamarind water.

Add kokam and tamarind water to the boiling curry, stir for a minute.

Serve with coriander garnishing and enjoy the simply nutritious and healthy Sindhi food.

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