Split Pea Flour Curry

Name: Split Pea Flour Curry (Sindhi Besan Curry)
Cuisine: India
Ingredients: 2 ozs (60 g) brinjal bits (baingan); 2 ozs(60 g) marrow bits (ghia); 2 ozs (60 g) carrot bits (gajjar); 2 ozs (60 g) raw mango (kaccha am); A bunch (12 stems) of curry leaves (mithi neem); 1oz (30 g) molasses (gur); 2 ozs (60 g) French beans (frans bean); 4 ozs (115 g) tomato; 1oz (30 g) tamarind (imli); 1 teaspoonful fenugreek seeds (methrai); 3 ozs (85 g) ghee; 1½ ozs (40 g) besan or split peas flour; 1 teaspoonful white cumin seeds (sufaid zeera); 1 teaspoonful red chillies; ½ teaspoonful turmeric (huldi); 3 teaspoonfuls salt; 3¼ pts (2 litres) water; 3 finely-cut green chillies (sabz mirch); ½oz (7 g) kukum; 4 ozs (115 g) potato bits; 1oz (30 g) lady’s fingers (bhindi)

Sindhi Besan Curry

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for cooking the curry

3 ozs (85 g) ghee
1 teaspoonful fenu

Asia
India
Dinner
Vegetarian

Method

Wash the kukum and the tamarind. Take molasses (gur), kukum and tamarind and soak each one of them separately for half an hour in double its weight of water. Heat the ghee and lightly fry the white cumin seeds and the fenugreek seeds (methrai). Add the finely-cut green chillies. Strain into 1½ oz