Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!.4-5 potatoes tsp coriander powder tsp red chilli powder tsp amchur powder (dry mango) Salt to taste Oil to fry. Now add this tamarind water to the curry. Sindhi curry is incomplete without this deep-fried potato fry sprinkled with red chilli, amchur and coriander powder.Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.This pulp is what I call'tamarind water'.

In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.(This is a special tip passed on to me from Subru uncle!).This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.Of salt in 1 cup of tamarind water (see the following steps to know how to make it).In the meantime, soak the ladyfinger with 1 tsp.Allow the curry to come to a boil twice (two times) again.Add tomatoes, yam and flat Indian beans (guavar).

Stir in water, turmeric powder and red chilli powder.Stir-fry for 3-4 minutes on high flame.Add the remaining 10 fresh curry leaves alongwith asafoetida powder.Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.

Mix well and stir-fry until the raw smell of ginger is gone.

Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.

Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.

Add fenugreek (methi) seeds and allow it to crackle.

Boil the potatoes in plenty of water until tender, drain and keep aside.

You may also try our other kadhi recipe “ Mangochi” (Moong Dal Kadhi). This Kadhi is different from all the other kadhis as no yoghurt is used. A variety of vegetables are used to prepare this dish and the best part is you can use any vegetable of your choice as there is no rigid combination to be followed. Also, the Sindhi Kadi is very thin in texture, so it is best when eaten with rice/ Jeera rice. It is highly suggested that everybody eat this curry due to its nutritious value. Sindhi Kadhi is a very healthy and a mouthwatering dish. The veggies normally include Okra, Potato, Tomato, Capsicum, etc.

Sindhi curry recipe