sindhi cury

Ingredients

• 2 tbsp chickpea flour (besan)
• 1 medium potato, cubed
• 100 g okra, sliced
• 1 small tomato, chopped
• 1 tsp ginger-green chilli paste
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/4 tsp cumin seeds
• 1 tsp oil
• 500 ml water
• salt to taste

Preparation

1. Dry-roast besan lightly until aromatic, then mix with water to a smooth slurry.
2. Heat 1 tsp oil, add cumin seeds and ginger-chilli paste; sauté briefly.
3. Add potato, okra, tomato, turmeric, coriander and salt; stir 1 minute.
4. Pour in remaining water and besan slurry; mix well.
5. Simmer 12-15 minutes until vegetables soften and gravy thickens slightly.
6. Adjust consistency with water if needed and serve hot.