A Ramchandani Special Subru Uncle's Traditional Sindhi Curry Mo

Discover the rich and flavorful legacy of Sindhi cuisine with "A Ramchandani Special Subru Uncle's Traditional Sindhi Curry Mo," a vibrant and aromatic dish that celebrates tradition and bold spices. Crafted with nutty gram flour, tangy tamarind pulp, and a medley of fresh vegetables like drumsticks, okra, potatoes, and carrots, this curry is an irresistible harmony of flavors. Toasting the gram flour to a golden perfection gives the dish its signature depth, while the combination of fenugreek, cumin, and curry leaves infuses every bite with authentic Sindhi aromas. Simmered to tender perfection, this hearty curry pairs beautifully with steamed basmati rice, making it the perfect comfort food for any occasion. Ideal for family gatherings or a cozy dinner, this recipe is a showcase of timeless cooking techniques and bold, wholesome ingredients.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 5 tablespoons Gram flour (besan)
• 4 tablespoons Oil
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 2 chilies Green chilies (slit)
• 3 tablespoons Tamarind pulp
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 2 cups Drumsticks (cut into 3-inch pieces)
• 1 cup Okra (cut in half)
• 1.5 cups Potatoes (cubed)
• 1 cup Carrots (sliced)
• 3 cups Tomatoes (pureed)
• 6 cups Water
• 2 tablespoons Fresh coriander leaves (chopped, for garnish)

Directions

Step 1

Heat oil in a large, heavy-bottomed pan over medium heat.

Step 2

Add fenugreek seeds and cumin seeds, allowing them to sputter for 30 seconds.

Step 3

Stir in the curry leaves and slit green chilies, sautéing for a minute until fragrant.

Step 4

Reduce the heat to low and gradually add gram flour (besan), stirring continuously to toast the flour evenly until it turns golden and releases a nutty aroma, about 5-7 minutes.

Step 5

Add turmeric powder, red chili powder, and salt, mixing well to combine.

Step 6

Pour in the tomato puree and cook the mixture for 8-10 minutes, stirring occasionally until the oil starts separating from the sides.

Step 7

Gradually add water while stirring to avoid lumps, ensuring the consistency is smooth. Bring it to a boil.

Step 8

Stir in the tamarind pulp, followed by the chopped vegetables (drumsticks, okra, potatoes, and carrots).

Step 9

Reduce the heat to medium-low, cover, and let the curry simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 10

Check the doneness of vegetables. If required, simmer for an additional 5-10 minutes until tender.

Step 11

Remove from heat, garnish with chopped coriander leaves, and serve hot with steamed basmati rice.

Nutrition Facts

Serving size	(3587.4g)

Amount per serving	% Daily Value*
Calories	2330.8

Total Fat 106.6g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 0g
Cholesterol 395.2mg	0%
Sodium 5417.8mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 38.6g	0%
Total Sugars 78.9g
Protein 144.6g	0%

Vitamin D 0IU	0%
Calcium 625.2mg	0%
Iron 24.4mg	0%
Potassium 7955.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 23.7%

Carbs: 36.9%