Sindhi Kadi/Curry

Ingredients:

1/4 Cup Besan/Gram flour

5-6 Curry Leaves

2 Green Chillies

1 big Tomato Chopped

2 Potatoes Diced

2 tbsp Fresh/Frozen Green Peas

1/4 cup Cauliflower florets

1 small Capsicum Diced

1 small Brinjal Diced

1 tbsp Taramind Paste

3-4 Dried Kokum(Optional)

4-5 Cups Water

For Tempering  :

4 Tbsp Oil

1 tsp Jeera/Cumin Seeds

1 tsp Rai/Mustard Seeds

1/2 tsp Methi/Fenugreek Seeds

 

Method: 

1. Heat Oil in a Pressure Cooker. Add all the ingredients under tempering.

2. When the cumin starts to change color add Besan/Gram Flour and saute till it turns dark brown in color. Keep stirring. 

3.Simmer the flame and immediately add the water and all the vegetables,curry leaves, green chillies, tamarind paste, kokum, salt red chilli powder and mix well.

4. Pressure cooker for 1-2 whistles. Serve hot with rice!!

Notes :

1.The dark brown color is very important in this curry.

2. Adjust the water quantity according to how thick or thin consistency you prefer.

3. You can cut down on Tamarind and Kokum if you dont like too sour.