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Mixed Vegetable Curry


Dec 26, 2012

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

One of the most popular Sindhi dishes- a healthy, yummy curry! So full of vegetables, the best way to make any meal wholesome! Make way for homemade Sindhi Kadhi/Dal (Mixed Vegetable curry)!!!

INGREDIENTS

    8 tbsps Besan or gram flour
    100 gms pumpkin or dudhi
    1 medium sized carrot
    1 medium sized brinjal
    2 drumsticks, diced
    2 medium sized carrots, cut round
    10-15 french beans, slit into half
    8-10 lady fingers (bhindi)
    10 to 12 cluster beans (gawar)
    1 onion
    2 medium sized potatoes, diced
    2 tsp methi seeds (fenugreek)
    2 tsp cumin needs
    tamarind soaked in a cup of water
    1/2 tsp red chilli powder
    turmeric powder (haldi)
    1 inch piece of jaggery
    salt to taste
    8 tbsp vegetable oil
    ginger, finely chopped
    green chillies, finely chopped
    10-12 curry leaves
    coriander leaves, finely chopped
    4 cups of water

DIRECTIONS

  • Use a thick bottomed handi/ pressure cooker/ copper bottomed utensil for cooking the Kadhi
  • Add 8 tbsp of vegetable oil
  • Add 2 tsp of methi seeds (fenugreek)
  • Add 2 tsp cumin seeds (jeera) and let them splutter
  • Add the chopped ginger, green chillies and curry leaves
  • Sauté the tadka
  • Add 8 tbsp of besan (gram flour/ chickpea flour)
  • Gradually keep turning around the besan for about 15 minutes till it turns golden brown in colour
  • Boil 4 cups of water in another pan
  • Transfer the boiling water into the handi
  • Use a hand blender and blend the mixture to ensure there are no lumps
  • Add ½ tsp of red chillie powder
  • Add ¼ tsp of turmeric or haldi powder
  • Stir well and cook for 15-20 mins on a low flame
  • TIP: Stir the kadhi at regular intervals so that it doesn’t stick to the bottom of the handi
  • Now add all the vegetables (diced pumpkin, diced potatoes, french beans, cluster beans, drumsticks, lady fingers, diced brinjal, diced carrots)
  • Add 2 tbsp of salt
  • Cook the vegetables on a low flame
  • Squeeze out tamarind juice and add to the kadhi
  • Add jaggery and a few coriander leaves
  • Cover the handi with a lid and allow it to cook for 5-7 mins
  • TIP: Pierce one piece of each vegetable with a knife to check if cooked
  • Serve hot with steamed white rice and boondi

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