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Veggie Table - Show #46

Sindhi Besan Curry

3 tbsp (40 g) -- Besan (chickpea flour)
6 tbsp (85 g) -- Ghee/veg oil
1 tsp (5 mL) -- Methi (fenugreek seeds)
½ tsp (2 mL) -- Turmeric
1 tsp (5 mL) -- Red chili powder
1 tsp (5 mL) -- Cumin seeds
3 (Three) -- Green chilies, finely cut
8 cups (2L) -- Water
3 tsp (15 mL) -- Salt

To be added to half-cooked curry:

½ cup (115 g) -- Cubed potato
2 tbsp (30 g) -- Okra
¼ cup (60 g) -- Eggplant (long slices)
¼ cup (60 g) -- Fresh green beans
¼ cup (60 g) -- Carrot pieces/slices
10-12 (10-12) -- Curry pattas
2 tbsp (30 g) -- Tamarind pulp (can also use lemon juice)
To taste... -- Tomato pieces

Heat ghee in a large heavy bottom saucepan and lightly fry methi and cumin seeds. Add cut green chilies. Add besan and water mixture. Add turmeric, salt and red chilies and cook for 30-45 minutes until half the liquid dries up. Add potato cubes, okra, eggplant, green beans, carrot and curry pattas. Simmer until vegetables are tender, then add tomato pieces and 2tsp tamarind pulp. Simmer a few more minutes, and remove curry pattas. Add coriander to garnish and serve with boiled rice and pappadum.