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Sindhi
Karhi
Serve 6 People
|
Amount |
Ingredients |
|
3
tbsps. |
Gram
flour (Besan) |
|
2
tbsps |
Oil |
|
1
tsp |
Turmeric
powder |
|
4-5
glasses |
Water |
|
2
tsp |
Tamarid
pulp |
|
3/4
cup |
Arhar
Dal (Red gram dal) |
|
1/2
lb (250 gms) |
Okra
(Make a slit in okra lengthwise) |
|
3
medium |
Potatoes
(Cut each potato in 4 pieces) |
|
1 small |
Eggplant(Brinjal)(Make
2" pieces of eggplant) |
|
250
gms |
Cauliflower
(Keep the florets of cauliflower intact)
|
|
1/2
cup |
Peas |
|
cut
in small pieces |
Lotus
roots |
|
to
taste |
Salt
|
|
For
Tempering |
|
2
tbsps |
Oil
|
|
1tsp |
Mustard
Seeds |
|
1tsp
|
Cumin
seeds |
|
1tsp
|
Red
chilli powder |
|
1tsp
|
Methi
Dana (optional) |
|
1tsp
|
Kalunji |
|
6-7
leaves |
Karhi
patta |
|
slit
lengthwise |
Green
chillies |
|
|
Finely
chopped cilantro leaves |
Method:
Heat 2 tbsps oil. Add Gram flour (besan). Fry
it for 10-15 mts (it should be few shades darker
& smell fragrant). Add turmeric powder,
4 glasses of water and salt to taste. Keep stirring
till it comes to boil. In the mean time boil
arhar dal and whisk it properly. Add this to
karhi. Fry okra, potatoes, cauliflower and eggplant.
Add all fried and other vegetables in Karhi.
Let it boil until all the vegetables are done.
Add Tamarid Pulp.
Tempering
Heat 2 tbsps oil in a pan. When hot add asafoetida
powder (hing), Mustard seeds, Cumin seeds,
Methi dana, Onion seeds(kalaunji), red Chilli
powder & Karhi patta. When the seeds start
spluttering pour it in karhi.
Garnish it finely chopped cilantro leaves.
Serve it hot
with steamed rice. |
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