Sindhi Curry

(Serves 4)

1 tablespoon tamarind pulp
1 tablespoon jaggery
2 cups channa dal flour/besan
50 grams chickpeas
50 grams ginger
50 grams green chilies
4 tablespoons oil
2 potatoes, cubed
100 grams cauliflower florets
50 grams ladies fingers, slit
1 tablespoon methi seeds
3 whole red chilies
1 sprig curry leaves
1 teaspoon turmeric powder
1 white radish, cubed
1 carrot, cubed
2 tablespoons coriander
salt to taste


Soak tamarind and jaggery in water.
Mix besan and water to make a paste.
Boil chickpeas with salt and keep aside.
Grind ginger and green chilies into a paste.
Heat oil. Fry separately cubed potatoes, cauliflower and ladies fingers. Keep aside.
Heat oil, add methi seeds, whole red chilies and curry leaves till it splutters.
Add ginger-chili paste, turmeric, besan paste and 3 glasses of water.
Just before it boils, add diced white radish, carrots and chickpeas.
After 10 minutes, add other fried vegetables. Boil further.
Add tamarind and jaggery pulp and salt as per taste.
Garnish with chopped coriander leaves.

Serve with boiled rice and Sindhi papad.