Madhya Pradesh Sindhi Curry Besan Vegetables Gwar Madhya

Ingredients

• 1/4 cup besan (gram flour)
• 2 cups mixed vegetables — lotus stem, potato, drumstick, tomato, okra
• 1.5 tbsp tamarind — soaked in 1/2 cup warm water, strained
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 8 curry leaves
• 1/4 tsp turmeric
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 3 cups water
• Salt
• Fresh coriander

Method

1. Dry-roast besan in a pan on medium, stirring continuously for 3 to 4 minutes until golden and fragrant.
2. This step removes the raw besan taste.
3. Heat 2 tbsp oil in a pot. Add mustard seeds — pop.
4. Add cumin, fenugreek seeds — sizzle briefly. Add curry leaves.
5. Add turmeric, red chilli powder and coriander powder. Stir 20 seconds.
6. Add harder vegetables (lotus stem, potato). Cook 5 minutes.
7. Whisk the roasted besan into 3 cups water until smooth. Add tamarind water.
8. Pour the besan-tamarind liquid over the vegetables.
9. Bring to a boil stirring continuously.
10. Reduce to medium-low. Add remaining vegetables (drumstick, tomato, okra).
11. Simmer 15 to 18 minutes stirring every 5 minutes until the curry is smooth, slightly sour and fragrant.
12. Season with salt. Garnish with coriander.