Entree: India – Sindhi-Indian – Sindhi Curry (sour vegetable curry with chickpea flour)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (40 g) chickpea flour (besan)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing), a small pinch
- 1 tsp (2 g) cumin seeds
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 1 cup (150 g) okra, trimmed and halved
- 1 cup (150 g) eggplant, diced
- 1 small tomato, chopped, approx. 4 oz (115 g)
- 2 green chilies, slit (optional)
- 1 tsp (3 g) turmeric powder
- 1 tsp (3 g) red chili powder, adjust to taste
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) tamarind paste or 3 tbsp (45 ml) diluted tamarind water
- 4 cups (960 ml) water
- 1 tsp (4 g) jaggery or brown sugar (optional, to balance sourness)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a small dry pan over medium heat, roast the chickpea flour, stirring constantly, until it turns golden and gives a nutty aroma, about 3–4 minutes. Remove from heat and mix with 1/2 cup (120 ml) water to make a smooth slurry with no lumps; set aside.
2. Heat the oil in a large pot over medium heat. Add mustard seeds and allow them to pop; then add cumin seeds and a pinch of asafoetida. Sauté briefly until aromatic.
3. Add the cubed potatoes, okra, eggplant, chopped tomato, and slit green chilies. Stir to coat with the tempered spices and cook 3–4 minutes.
4. Sprinkle turmeric, red chili powder, and salt over the vegetables and mix well. Pour in 3 1/2 cups (840 ml) water and bring to a boil. Reduce heat to a simmer, cover, and cook until the vegetables are almost tender, about 12–15 minutes.
5. Gradually whisk the roasted besan slurry into the simmering pot to avoid lumps. Add the tamarind paste and the remaining 1/2 cup (120 ml) water if needed to achieve a medium-thin gravy consistency.
6. Simmer uncovered for 8–10 minutes, stirring occasionally, until the gravy thickens slightly and the vegetables are fully cooked. Taste and adjust salt, tamarind, or jaggery to balance sourness and seasoning.
7. Remove from heat, garnish with chopped cilantro, and serve hot with steamed basmati rice.