SINDHI CURRY (serves 6)

½ Ib okra (ladys finger)

2 medium potatoes

1 small eggplant

½lb cauliflawer

½cup of peas

1 Lotus root- cut in small pieces

3/4 arhar dal

2 tsp tamarind pulp

3 tbsp gram flour

½ tsp turmeric powder

2 tbsp oil

4-5 glasses of water

salt to taste

For tempering:

2 tbsp oil

1 tsp mustard seeds

1 tsp red chili powder

½ tsp asafoetida

1 tsp methi dana

1 tsp onion seeds

6-7 curry leaves

4 green chilies - cut lengthwise

3 tsp finely chopped cilantro leaves

• Heat oil in heavy bottom pan.

• Add gram flour (besan). Fry it for 10-12 minutes (it should be few shades darker and smell fragrant)

• Add turmeric powder, water and salt to taste. Keep stirring till it comes to boil.

• In the meantime, boil the arhar dal and whisk it properly.

• Add this to the curry.

• Fry okra, potatoes, cauliflower and eggplant.

• Add all fried and other vegetable into the curry.

• Let it boil until all vegetables are done.

• Add the tamarind pulp.

Tempering:

• Heat oil in a pan.

• When hot, add asafoetida powder (hing), mustard seeds, cumin seeds, methi dana, onion seeds, red chili powder and curry leaves.

• When the seeds start spluttering pour in the curry.

• Garnish it with cilantro leaves.

• Serve it hot with steamed rice.

MASHED SWEET POTATOES WITH COCONUT MILK (serves4)

4 large sweet potatoes or yams

1 cup coconut milk

2 tsp ginger paste

½ tsp curry powder

1 tbsp olive oil

salt and pepper to taste

• Boil  sweet potatoes in a water until soft.

• Mash the potatoes, add oil, coconut milk and the remaining ingredients. Use a food proccesor to make smooth paste.

SWEET POTATOES WITH GINGER AND LEMON 

(serves 4)

3 sweet potatoes or yams, cut into 1 inch cubes and cooked

1 medium red onion, finely chopped

2 tsp ginger paste

3 tbsp lemon juice

pinch of turmeric

½ tsp mustard seeds

1-2 green chilies (finely chopped)

1 tbsp olive oil

salt to taste

• Heat the olive oil in a pan. Add the mustard seeds. Cover with a lid and cook for a 30 sec.

• Lower the heat and add the chilies, sauté for 1 minute.

• Add the onion and ginger paste. Sauté until the onion is translucent (about 5 minutes). Add the turmeric.

• Add the sweet potatoes, season with salt. Cover and cook over low heat for few minutes.

• Season with lemon juice.

METHI KI SABJI  STIR FRY

1 bunch methi leaves (chopped)

(about 250 g)

3 tbsp vegetable oil

1 tsp cumin powder

1 green chili, chopped

2 cloves of garlic

1 onion chopped

salt to taste

• Heat the vegetable oil in a pan.

• Brown onion and garlic .

• Add methi leaves, chili, cumin and salt to taste.

• Cook for 5 minutes and serve with parathas or pita bread. ( Pita the Great)