Sindhi Curry

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1 pinch - aesofetida
• 4 tablespoonsgram flour, all-purpose
• 1 x salt to taste
• 2 each green chili peppers chopped
• 2 tablespoons tamarind
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 20 each curry leaves optional
• 1 tablespoon cilantro chopped
• 1 1/2 cups mixed vegetables chopped (I used potatoes, orkra, cluster beans and carrots).

1. First shallow fry the okra and potatoes and keep it aside for later use.
2. Heat the oil.
3. Fry cumin seeds, fenugreek seeds and aesofetida until lighly browned.
4. Gradually add the gram flour and keep stirring with every addition.
5. Fry until golden brown in colour.
6. Add 4 cups of warm water.
7. Continue stirring until the flour and water have blended.
8. Add salt, green chillies and spices.
9. Add vegetables and curry leaves and let it continue boiling.
10. When the vegetables are almost done add the tamarind pulp, cilantro.
11. Add more water if required.
12. Let it boil until the vegetables are done.
13. Seve hot with boiled rice.

vegetable oil, cumin seeds, fenugreek seeds, tablespoonsgram flour, salt, green chili peppers, tamarind, turmeric, chili powder, curry, cilantro, mixed vegetables

Taken from recipeland.com/recipe/v/sindhi-curry-54080 (may not work)