This is most cherished Sindhi Dish by everyone. It took me couple of times to make this receipe in perfect manner. It is basically divided int otwo parts : one is base which is made up of Gram Flour/Besan and this is the part which makes this curry - a real curry. Second thing is Veggies which u add in this curry. In sindhi they are also called as Bakarr. You can add your own combination of Veggies like Egg palnt, Cauli flower, cluster beans etc.
Ingredients:
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½ cup Oil
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1/4 cup Besam/Gram Flour
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5-6 Tomatoes
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½ tsp Fenugreek (Methi) seeds
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½ tsp Mustard seeds
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½ tsp Cumin seeds (Jeera)
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Red Chilli powder
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Salt to taste
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Water
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Raw mango (Optional)
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Curry leaves
Veggies
Process:
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Cut the veggies in desired shapes. Fry eggplant, okra and green peppers in the oil. Remove these veggies after they are cooked.
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Put some oil again if you feel the oil has reduced (You can also use separate pan for making curry).
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Then put fenugreek seeds, mustard seeds and cumin seeds in the same oil.
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Fry for 1-2 minutes then put besan in it. Cook besan till it becomes red (* Don’t let the besan burn in any case). Therefore cook the besan on low flame; you need to stir the besan in order for it not to burn.
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If you feel there is no enough oil, put some oil again till the besan is soaked in it. Then put 2-3 cups of water and keep stirring, don't even attempt to look away for few minutes.
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Let the water boil then put potatoes and gavar in it. Let it cook till the oil forms its layer on the top.
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Check if the potatoes are becoming soft then make the tomato puree and mix it in the curry or you can add fine chopped tomatoes. Let the curry cook.
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Then put red chili powder and salt. Put peas, cauliflower, previously cooked veggies, curry leaves and raw mango (to get the tangy taste).
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If you feel the curry is concentrated, put some more water in it.
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Let the curry cook on low flame for sometime till all the veggies are cooked properly.
Tips: Tastes great when eaten with steamed rice and fried vegetable on side.
