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1) Heat 2 tbsp. of oil in a pot. Add Gram flour (besan). And fry for about 10-15 minutes (or until it is a few shades darker & smells fragrant). Add turmeric powder, 4 glasses of water and salt to taste. Keep stirring until it comes to boil.
2) In the mean time boil the red gram lentils and whisk them properly. Add this to the karhi. Fry the okra, potatoes, cauliflower and eggplant. Add all fried and other vegetables to the karhi. Bring it to a boil until all of the vegetables are done.
3) Then add the tamarid pulp.
1) Heat 2 tbsp. of oil in a pan. When oil gets hot add asafoetida powder (heeng), mustard seeds, cumin seeds, fenugreek seeds, onion seeds, red chilli powder and curry leaves. When the seeds start to splutter, pour it in the karhi.
2) Garnish with cilantro/coriander leaves.
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Serving Suggestions: Serve hot with Plain Rice or
Chapati Roti Yield: 6 Servings Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Sindhi |
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Recipe Requested by, Raana Sidiki (U.S.A.)
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