Sindhi Curry Recipe

• 10 Okras (sliced)
• 1 Potato (diced)
• 1 Carrot (diced)
• ½ tsp Methi Seeds (Fenugreek)
• ½ tsp Jeera Seeds (Cumin)
• ¼ tsp Turmeric Powder (Haldi)
• 4 tsp Besan (Gram Flour)
• 1 tbsp Oil
• Salt to taste
• ½ tsp Tamarind Pulp (Imli)
• Few kokum (Garcinia indica)
• Few Curry Leaves

• Take oil in a pan and fry methi seeds, jeera seeds, and turmeric.
• Put in 3 tbsp besan and stir-fry until it is red.
• Pour in water and get it to boil.
• Mix in potatoes, carrots, and okras and cook it.
• Stir in tamarind pulp, kokum, curry leaves, turmeric powder, and salt to taste and simmer it for 2-3 minutes.
• Blend 1 tbsp besan with little water in a cup and pour into the curry.
• Cook until it begins thickening and vegetables are tender.
• Serve hot.