Sindhi-cate of flavours!

The Asian Age.

Life, Food

Actress Nikki Galrani is a fitness enthusiast and loves to gorge on food. She shares a favourite recipe.

Nikki Galrani
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 3 tbsp tamarind pulp
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 3 tbsp tamarind pulp
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 3 tbsp tamarind pulp
  • Salt to taste
  • 4 tbsp oil
  • ½ cup gram flour 
  • 2 cups of mixed      vegetables
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • 7-8 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup tomato (grated)
  • 3 tbsp tamarind pulp
  • Salt to taste
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Let the curry simmer till the vegetables are cooked properly.
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Let the curry simmer till the vegetables are cooked properly.
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Let the curry simmer till the vegetables are cooked properly.
  • Serve hot with steamed rice.
  • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
  • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
  • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
  • Boil curry on medium flame, add the tamarind pulp and mix well.
  • Let the curry simmer till the vegetables are cooked properly.
  • Serve hot with steamed rice.
  • Sindhi Curry Recipe 
    Ingredients  

    • 4 tbsp oil
    • ½ cup gram flour 
    • 2 cups of mixed      vegetables
    • 1 tsp fenugreek seeds
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • ¼ tsp asafoetida
    • 7-8 curry leaves
    • ½ tsp turmeric powder
    • ½ tsp red chilli powder
    • 1 cup tomato (grated)
    • 3 tbsp tamarind pulp
    • Salt to taste

    Method

    • Heat oil in a pan, add fenugreek seeds, asafoetida, mustard seeds, cumin seeds and curry leaves. Let it crackle for a few seconds.
    • Add gram flour and saute till fragrant. Add water into the pan, stir it continuously to avoid forming lumps.
    • Add tomatoes, salt, vegetables, turmeric, red chilli powder and mix it well.
    • Boil curry on medium flame, add the tamarind pulp and mix well.
    • Let the curry simmer till the vegetables are cooked properly.
    • Serve hot with steamed rice.

    — As told to Neha Ghosh

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