Sindhi Curry and Aaloo tuk

Sindhi Curry

3 tbsp oil
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).

1. Heat the oil. Fry cumin seeds, fenugreek seeds and aesofetida till lighly browned.
2. Gradually add the gram flour and keep stirring with every addition. Fry till golden brown in colour.
3. Add 4 cups o warm water. Continue stirring until the flour and water have blended.
4. Add salt, ginger, green chillies and spices.
5. Add vegetables and curry leaves and let it continue boiling.
6. When the vegetables are almost done add the tamarind pulp, mint and cilantro. Add more water if required.
7. Let it boil till the vegetables are done.
8. Seve hot with boiled rice.
   

Aaloo tuk

6 big potatoes
Oil for frying
Chaat masala (with salt premixed)
Red chilli powder

1. Slice potatoes lengthwise into about four pieces.
2. Deep fry them until they’re cooked.
3. 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.
4. Deep fry the potatoes again.
5. Drain on a paper towel and then sprinkle with the spices.
6. 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:

1. Mughal Flavours: Mutton Biryani
2. Quick Chicken in Black Bean Sauce with Fried Rice
3. What is Kokum?

Tagged as: indian