Sindhi Curry
1 tsp cumin seeds
½ tsp fenugreek seeds
A pinch of aesofetida
4 tbsp gram flour
Salt, to taste
1 tbsp chopped ginger
2 green chillies chopped
2 tbsp tamarind pulp
½ tsp turmeric
1 tsp red chilli powder
About 20 curry leaves
1 tbsp cilantro, chopped
1 tbsp mint, chopped
1½ cups mixed vegetables, chopped (I used potatoes, orkra, cluster beans and carrots).
- Heat the oil. Fry cumin seeds, fenugreek seeds and aesofetida till lighly browned.
- Gradually add the gram flour and keep stirring with every addition. Fry till golden brown in colour.
- Add 4 cups o warm water. Continue stirring until the flour and water have blended.
- Add salt, ginger, green chillies and spices.
- Add vegetables and curry leaves and let it continue boiling.
- When the vegetables are almost done add the tamarind pulp, mint and cilantro. Add more water if required.
- Let it boil till the vegetables are done.
- Seve hot with boiled rice.
Aaloo tuk
Oil for frying
Chaat masala (with salt premixed)
Red chilli powder
- Slice potatoes lengthwise into about four pieces.
- Deep fry them until they’re cooked.
- Lay them on a cutting board and beat with the back of a spoon until flattened. Some of it may ooze out and break – that’s okay, you can mould it with your hands.
- Deep fry the potatoes again.
- Drain on a paper towel and then sprinkle with the spices.
- Serve hot with chutney or ketchup.
Just when I thought I’d go off fried foods I couldn’t resist these super crispy treats today. My diet begins tomorrow. Hopefully. Oh no! I’ve got cinnamon buns to gorge on tomorrow.
d
Related posts:







































{ 8 comments… read them below or add one }
Hey this looks gr8…thts my most fav dish…curry chaawal with aloo took and sweet boondi..the ultimate indulgence….if time permits visit my blog …its dedicated to sindhi cuisine(http://sindhirasoi.com)
Even better when you use LARGE portions of cabbage!
am goin o try this out at home:) nice blog, i am a blogger myself, have 9 blogs, n am impressed with ur blog. nice layout n pics…keep going:)
Hey, thanks Bhavika!
Need to know more about Mughlai food preparation – the sindhi way
variation frm alu tuk…arbi tuk..only arbi has to b boiled ..sprinkle salt the n fry…same process as alu tuk!
hey i forgot 2 mention..drumsticks,lotus stem taste awesum in the curry!
i love arbi tuk! and i mist try lotus stem the next time i make sindhi curry. thanks for the suggestion.
{ 1 trackback }