A Ramchandani Special: Subru Uncle's Traditional Sindhi Curry Mo

READY IN: 3hrs 40mins
SERVES: 8-10


  • 4 -5
    large vegetable drumsticks, washed and chopped into 2 inch pieces
  • 4
    cups ladyfingers, washed,ends trimmed and chopped
  • 3
    medium potatoes, peeled,washed,cut into cubes and boiled until tender
  • 2
    cups chopped yams (commonly called 'suran' in Hindi)
  • 2
    cups chopped flat indian beans (commonly called 'guavar' in Hindi)
  • 2
    cups white pumpkin, cubed (Indian gourd) (optional)
  • 2
    medium carrots, washed,peeled and cut into cubes (optional)
  • 5 -6
    small green chilies, washed,ends trimmed and finely chopped
  • 2
    teaspoons turmeric powder
  • 1 14
    teaspoons red chili powder
  • 4
    tablespoons oil
  • 2
    large tomatoes, washed,peeled and chopped
  • 1
    teaspoon fenugreek seeds (methi)
  • 2
    teaspoons cumin seeds
  • 2
    inches fresh ginger, peeled,washed and finely chopped
  • 35
    fresh curry leaves, washed and torn (divided)
  • 5
    teaspoons gram flour
  • 2
    tablespoons asafoetida powder (commonly called as 'hing' in Hindi)
  • 24
    cups water
  • 5
    teaspoons salt, divided
  • 2
    cups tamarind pulp, divided
  • 5
    tablespoons chopped fresh coriander leaves, for garnishing


  • Boil the potatoes in plenty of water until tender, drain and keep aside.
  • In the meantime, heat oil in a pot.
  • Add fenugreek (methi) seeds and allow it to crackle.
  • Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
  • Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
  • Mix well and stir-fry until the raw smell of ginger is gone.
  • This takes about 5 minutes.
  • Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
  • (Note: Use 5 tsps. heaped of gramflour).
  • Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
  • Stir-fry for 3-4 minutes on high flame.
  • Stir in water, turmeric powder and red chilli powder.
  • Add tomatoes, yam and flat Indian beans (guavar).
  • Bring to a boil.
  • Lower flame, add 4 tsps.
  • of salt and mix well.
  • Allow the curry to come to a boil twice (two times) again.
  • In the meantime, soak the ladyfinger with 1 tsp.
  • of salt in 1 cup of tamarind water (see the following steps to know how to make it).
  • Bring this to a boil.
  • This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
  • (This is a special tip passed on to me from Subru uncle!).
  • Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
  • In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
  • Measure out 1 cup of this pulp.
  • This pulp is what I call'tamarind water'.
  • Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
  • Now add this tamarind water to the curry.
  • Boil for 30 minutes.
  • Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
  • Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
  • You can use them if you wish to.
  • ENJOY!