Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Curry & Rice
Main course · Sindhi
Sindhi Curry & Rice
from the Sindhi table.
A tangy, vegetable-rich Sindhi curry with a comforting besan base, served with rice for the meal many families wait for.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Sindhi Curry chapter of the shared cookbook manuscript.
Ingredients
- 1 cup mixed vegetables such as cauliflower, drumstick, potato, gavar, bhindi or suran
- 1 cup besan or wheat flour for the curry base
- Onion, tomatoes, green chillies, ginger and garlic
- Turmeric, red chilli, coriander, cumin, garam masala and salt
- Oil or ghee, plus fresh coriander for serving
Method
- Wash, peel and chop the vegetables into bite-size pieces.
- Mix besan or wheat flour with water into a smooth paste and cook it in oil until golden.
- Build the masala with onion, ginger, garlic, tomatoes, chillies and spices until the oil separates.
- Add the vegetables and water, cook until tender, then stir in the besan base and simmer until thick.
- Serve hot with steamed rice or roti, finished with garam masala and coriander.