Vegetarian

Sindhi Curry is for Lunch.

Sindhi Curry takes 10 minutes to prepare.

Sindhi Curry takes 30 minutes to cook.

Sindhi Curry makes 12 servings.

The ingredients for Sindhi Curry are:

Besan (Gram Flour)
Soybean Oil
Cumin seed
Green Beans (snap) cut into 1" pieces
Aubergine cut into quarters
Okra cut into 1" pieces
Potato, peeled, cut into quarters
Tamarinds
curry leaves
Asafoetida / Hing
Turmeric, ground
Raja Foods Swad Chilli Powder
Salt

Here is how you make Sindhi Curry:

Heat the oil, add cumin seed and asafoetida till seeds turn light brown. Add the gram flour and stir continuously till it turns light - medium brown and gives off fragrance. Add the red chilli powder and stir a couple of times. Add 4 cups water. Bring to boil. Add the beans and potato, salt and tumeric and curry leaves. Pressure cook for 1 whistle. While this is cooking, saute the aubergine and okra in oil till medium-cooked. When the pressure/steam is let off, open the cooker. Check if the beans and potato is cooked. If not pressure cook for 1 more whistle. Add the okra and aubergines and the tamarind water (remove the tamarind refuse). Bring to a rolling boil and switch off the gas. Serve hot with rice.Number of Servings: 12Recipe submitted by SparkPeople user *MADHU*.

The nutritional information for Sindhi Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 230.3

• Total Fat: 18.5 g
• Cholesterol: 0.0 mg
• Sodium: 880.7 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 2.4 g
• Protein: 1.7 g

Sindhi Curry is Asian cuisine.

The dietary needs meet for Sindhi Curry is Vegetarian