Sindhi curry

0.125 kilograms, Gram flour (besan)

0.125 kg potatoes

0.125 kg tomatoes

0.125 kg string beans

0.125 kg brinjal

0.100 kg pumpkin

3-4 drumsticks 1 lotus stem

6 green chilies

0.100 kg yam

0.100 kg tamarind

1 tsp fenugreek seed (methi)

1 tsp cumin seed

1 tsp turmeric powder

2 tsp coriander powder

Half inch piece ginger

Pinch of powdered asafetida

1 tsp jiggery

4 sprigs curry leaves

1 bunch coriander leaves

4 bay leaves

1 tsp chili powder

2 tbsp ghee

Salt to taste

Soak bay leaves and tamarind in water, separately. Cut all the vegetables in large cubes. Place a large pan on the stove and fry cummia and fenugreek seeds, add asafetida and gram flour. Stir well, till golden in color. Add 1 liter of warm water immediately, and go on stirring till it thickens. Add 1 more liter of water.

Boil for 10-15 minutes. Add jiggery, chopped ginger, curry leaves, turmeric powder, coriander powder, salt, chilies and lotus stem. Boil for another 10 minutes more. Then put all the vegetables and let it cook for half on medium heat. When all the vegetables are tender, add coriander leaves and liquid from bay leaves and tamarind. Cook for another 5 minutes and serve with plain boiled rice.