NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- Oil
- cumin seeds and mustard seeds, and mustard seeds1 tbsp
- Curry leaves
- finely-chopped chiles, finely chopped4–5 pieces
- besan (chickpea flour)200 g
- water500 ml
- Finely-chopped coriander leaves, finely chopped
- average sized tomatoes, chopped, average sized, chopped3
- Salt
- Red chile powder
- Turmeric
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
Stir in the besan. Cook, stirring, until the besan turns golden.
Mix in the water, and continue stirring for at least 5 minutes.
Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
Serve hot with white rice and fried potatoes.
Region evidence: recipe text — “Sindhi Chickpea Flour Curry”
