Savory Sindhi Delight: Subru Uncle’s Spiced Curry

A Ramchandani Special: Subru Uncle’s Traditional Sindhi Curry 🍛

Preparation Time: 1 hour
Cooking Time: 2 hours 40 minutes
Total Time: 3 hours 40 minutes

Description:

This Sindhi curry recipe is a cherished family secret, passed down through generations. It’s a culinary delight that has become a staple in our household, loved by my dad and even my picky eater brother. While I may refrain from indulging too often due to its richness, it’s undeniably delicious and worth every sinful bite. Perfect for potluck parties or a comforting family meal, this curry exudes aromatic flavors that will leave your taste buds craving for more. Join us in experiencing the taste of tradition with every spoonful of this hearty Sindhi curry!

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Ingredients:

• 4-5 ladyfingers
• 4 potatoes
• 3 carrots (optional)
• 2 green chilies
• 2 teaspoons turmeric powder
• 2 teaspoons red chili powder
• 2 tomatoes
• 2 teaspoons fenugreek seeds
• 5-6 cumin seeds
• 2-inch piece fresh ginger
• 1 1/4 cups gram flour
• 4 teaspoons asafoetida powder
• 2 cups water
• 35 grams tamarind pulp
• 5 teaspoons salt
• 2 cups fresh coriander leaves
• 24 curry leaves
• 5 flat Indian beans (guavar) (optional)
• 2 cups chopped white pumpkin (optional)

Instructions:

1. Boil the Potatoes:

   • Begin by boiling the potatoes in plenty of water until they are tender. Once cooked, drain them and set them aside.

2. Prepare the Spice Base:

   • Heat oil in a pot over medium heat. Add fenugreek seeds and allow them to crackle.
   • Once they begin to crackle and turn lightly golden brown, add cumin seeds and let them crackle as well.
   • Now, add 10-15 fresh curry leaves, green chilies, and finely chopped ginger. Stir-fry until the raw smell of ginger dissipates, approximately 5 minutes.
   • Add gram flour to the mixture and stir-fry continuously on low flame for about 20 minutes, ensuring it loses its raw taste. (Note: Use 5 heaped teaspoons of gram flour).
   • Mix in the remaining curry leaves and asafoetida powder. Stir-fry for an additional 3-4 minutes over high flame.

3. Prepare the Curry Base:

   • Stir in water, turmeric powder, and red chili powder into the pot.
   • Add diced tomatoes, boiled potatoes, and flat Indian beans (guavar) if using. Bring the mixture to a boil.
   • Once boiling, reduce the flame, add 4 teaspoons of salt, and simmer until the curry comes to a boil twice.

4. Prepare the Ladyfinger Mixture:

   • While the curry simmers, soak the ladyfingers in tamarind water (made by soaking tamarind in hot water and squeezing out the pulp). Add 1 teaspoon of salt to the water to prevent the ladyfingers from breaking while cooking.

5. Combine and Simmer:

   • Add the soaked ladyfingers along with the tamarind water to the curry. Mix well and simmer for 30 minutes.
   • If using, add chopped carrots and white pumpkin to the curry mixture. Continue to simmer for an additional 30 minutes.

6. Final Touches:

   • Once the curry is cooked to perfection, garnish it with freshly chopped coriander leaves.
   • Serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal that transports you to culinary bliss.

Notes:

• This recipe traditionally excludes carrots and white pumpkin, but feel free to include them for added flavor and nutrition.
• The tamarind water adds a tangy kick to the curry, enhancing its overall taste profile.
• Enjoy this Sindhi curry as a hearty meal that’s sure to please your palate and warm your soul!

So there you have it – a taste of Subru Uncle’s traditional Sindhi curry, a cherished family recipe that promises to delight your taste buds and leave you craving for more!