Sindhi Karhi
The Signature Sindhi Curry — gram flour base with vegetables & tamarind
Ingredients
| Gram flour (besan) | 3 tbsp |
| Oil | 2 tbsp |
| Turmeric powder | 1 tsp |
| Water | 4–5 glasses |
| Tamarind pulp | 2 tsp |
| Arhar dal (red gram dal) | ¾ cup |
| Okra (slit lengthwise) | ½ lb (250 g) |
| Potatoes, medium (quartered) | 3 |
| Eggplant / brinjal (2" pieces) | 1 small |
| Cauliflower (florets kept intact) | 250 g |
| Peas | ½ cup |
| Lotus roots, cut into small pieces | |
| Salt to taste |
For Tempering
| Oil | 2 tbsp |
| Asafoetida powder (hing) | a pinch |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Red chilli powder | 1 tsp |
| Methi dana (fenugreek seeds, optional) | 1 tsp |
| Kalonji (onion seeds) | 1 tsp |
| Karhi patta (curry leaves) | 6–7 leaves |
| Green chillies, slit lengthwise | |
| Finely chopped cilantro for garnish |
Method
Heat 2 tbsp oil in a large pot. Add gram flour (besan) and fry over medium heat for 10–15 minutes, stirring constantly, until it turns a few shades darker and smells fragrant. Add turmeric powder, 4 glasses of water, and salt. Keep stirring until it comes to a boil.
Meanwhile, boil the arhar dal separately and whisk it smooth. Add to the karhi. Separately fry the okra, potatoes, cauliflower, and eggplant. Add all the fried and remaining vegetables to the karhi. Let it boil until all the vegetables are cooked through. Stir in the tamarind pulp.
Tempering
Heat 2 tbsp oil in a small pan. When hot, add asafoetida, mustard seeds, cumin seeds, methi dana, kalonji, red chilli powder, and curry leaves. When the seeds start spluttering and popping, pour this tempering over the karhi.
Garnish with finely chopped cilantro. Serve hot with steamed rice.