Sindhi Style Curry, Sindhi Besan Ka Curry

A bean recipe for every taste:

Soak the tamarind in water for half an hour. Drain through a sieve, wringing out the tamarind. If using kokum, soak this separately in water (2) for half an hour as well.

Brush the unpeeled potatoes under running water. Cut the larger potatoes into quarters or pieces. Remove the skin from the carrot and cut into 4 cm wide strips. Sharpen the stem of the okras like a pencil, but do not damage the pods or they will become mushy during cooking. Chop one-third of the green chilies. Cut the small melanzane in half lengthwise. Remove the peel from the yam and dice it.

Heat the oil (1) in a pot with a capacity of at least 3 liters. First sauté the fenugreek seeds in it, then the cumin. After 30 seconds, add the chopped ginger, chopped green chillies and curry leaves and fry for a minute.

Add the asafetida and the chickpea or whole wheat flour and stir constantly for 4-5 minutes. The flour will absorb the oil and become a paste. Sauteing the flour gives the dish volume and lots of flavor. Reduce the temperature.

Stir in chili spice and ground turmeric and oil (2) and sweat for 2-3 min while stirring. Gradually add hot water (3) while stirring vigorously, making sure no lumps form, and simmer gently for 10 min.

The

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