One of my favourite things to have for a meal is Sindhi curry with plain boiled rice accompanied by crispy aaloo tuk. The Sindhi Curry is by far the nicest curry I’ve had. Sour, spicy and tangy – some of the flavours I’m especially biased towards. This is also good because I end up eating a variety of vegetables; something I wouldn’t have done as happily otherwise. Aaloo tuk, is nothing but twice fried potato that is fried till it is very crispy and then sprinkled with spices.
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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).
- 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.
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Aaloo tuk
6 big potatoes
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