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 Recipe:
Sindhi Kerhi
Submitted By: Khawar
Junjoi
On: 05/08/2006 |
Ingredients:1
medium Potato
2 small Drum sticks
100 grams Yam
5-6 nos. Ladies fingers
1 small Brinjal
1 small Lotus stem
2 small Carrots
11/2 cups Gram flour (besan)
1 teaspoon Chopped ginger
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds 1 medium Potato
2 small Drum sticks
100 grams Yam
5-6 nos. Ladies fingers
1 small Brinjal
1 small Lotus stem
2 small Carrots
11/2 cups Gram flour (besan)
1 teaspoon Chopped ginger
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds |
How
to Prepare:Wash, peel and chop the
vegetables into thick fingers or chunks. Heat ghee in a deep bottomed
pan, add the chopped brinjal and fry till lightly crisp. Drain and
keep aside. Add the lady’s fingers, fry till lightly crisp, drain and
keep aside.
To the ghee, add all the masala seeds and allow them to splutter. Add
the gram flour and stir-fry till light brown. Add ginger, chillies,
curry leaves, chopped vegetables and stir well. Add hot water and
bring to a boil, stirring continuously to avoid lumps. Add turmeric,
salt, sugar, tamarind extract and mix well. Simmer till the vegetables
are 3/4th cooked. Add lady’s fingers and brinjals. Simmer again till
completely cooked.
Garnish with coriander. Serve hot with rice. |
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