- ► 2009 (31)
- Daring Bakers July 2008 - Filbert Gateau with Pra...
- Chutneys - Hari Chutney, Pudina Chutney and Khatta...
- Quick Raspberry Souffle
- Patta Kos Ji Bhajji - Cabbage Curry
- Bhinda Basar - Okra in Onion Tomato Gravy
- Boondi Raita
- Paneer Jalfrezi - Taste and Create
- Vegetable Badshahi
- Sindhi Curry Chawara- Tomato Curry
- Aloo Took
- Sweet and Sour Baby Corn
- Bharwan Lauki and Jeera Kadoo
- Vaishali's Masala Vadai
- Seyal Bread Dahi Mein - Bread Upma in Yogurt
- Methi Paneer
- Khatta Meetha Beetroot
- Swati's Bihari Palak Khichidi
- Lima Bean Curry
- Rajma Chawara - Red Kidney Beans Curry
- Carrot, Chickpea Rice
- Dal Palak
- Pakoda Curry
- Mangalore Bajji
- Makhani Dal
- Bhugha Chawra
- Contact Me
- ▼ July (26)
This is what is made at home when we have left over pakoda's. You can make fresh ones too for this curry. There is no specific recipe for the pakoda's, you can use any mixed vegetable, onion pakoda, sanna pakoda (recipe to be posted soon), or like I did with the left over Sai Bhajji Tikki I had made. This is so quick to make once we have the pakodas ready.
10 Pakodas, I used the Sai Bhajji Tikki (Use as many as you want)
2 tomatoes or 2 tbsp tomato paste
2 green chili
1 inch ginger
handful curry leaves
1 tsp mustard seeds (Rai)
1 tsp Cumin seeds (Jeera)
a pinch of asefetida (Hing)
1/4 tsp coriander powder
1/2 tsp red chili powder
1 tsp sugar
a pinch of turmeric
salt to taste
2 cups water
coriander leaves, chopped
- Grind/Puree the tomatoes, green chili and ginger together if using fresh tomatoes. If using Tomato paste, chop the green chili and grate the ginger and mix them to the paste
- Heat 1 tsp oil in a pan. Add the hing, mustard seeds and jeera seeds.
- When they start spluttering add the curry leaves, coriander powder, red chili powder and turmeric. Cook on low for 30 seconds, not burning anything.
- Add the pureed tomato / tomato paste and cook till the oil separates.
- Add the 2 cups water (Can adjust the water according to the consistency required), salt and sugar. Mix well.
- Bring it to a boil, reduce it and simmer for 5 minutes.
- Just before serving, bring the curry back to a boil and then add the Pakodas and the coriander leaves.
- Serve with rice.
I have joined the NaBloPoMo - National Blog Posting Month group, after reading Srivalli's post. I was not sure if I can keep posting every day for 31 days but when I commit to something there is no looking back. So look out for 31 food posts.
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