We usually make this in the morning for breakfast with idli or Dosa, at home we prefer the dalless version in the morning since it is light and you dont keep burping the whole day long. And also since it is so easy to make. Dont worry if you do not have few ingredients, if you have sambhar powder then the rest is all upto you. Sometimes I add some vegetables, like carrots, beans, eggplant and at time I just add baby onions. If you dont have baby onions regular onions work perfectly fine too. The amount of tomatoes you use is upto you, how tangy do you like your sambhar, my husband loves it really tangy, spicy and a little sweet (khatta meetha).

Ingredients
1/2 cup small onions / regular onions sliced
1/2 tsp mustard seeds
1/4 tsp chana dal
1/4 tsp urad dal
few curry leaves
1.5 tbsp sambhar powder
1 tsp sugar
1 tsp tamarind paste(adjust to taste)
salt to taste
fresh coriander leaves

For the Ground Masala
1/2 cup onions, sliced (regular)
1/2 cup vegetables of your choice(optional)
1.5 cup tomatoes, cut into quarters (you can adjust this to your taste)
4-5 pepper corns
1/4 inch cinamom stick
2 - cardamoms
2 tsp ginger
1 tsp garlic
2 green chilies
1 tbsp grated coconut (optional, can add more if you want)

Method
The Ground Masala

1. Heat 1 tsp oil.
   
2. Add the peppercorns, cinamom stick and cardamom.
   
3. Add the onions and cook for 2 minutes.
   
4. Add the ginger, garlic and green chilies.
   
5. Cook till the onions and transparent.
   
6. Add the tomatoes.
   
7. Cook till oil seperates and the tomatoes are cooked well.
   
8. Add the coconut.
   
9. Remove from heat and cool completely.
   
10. Grind to a smooth paste.
    

1. Heat 1 tsp oil.
   
2. Add the mustard seeds, channa dal and urad dal.
   
3. Once they splutter add the curry leaves.
   
4. Add the onions.
   
5. Add the sambhar powder. Cook for 2 minutes, stirring continuosly.
   
6. Add the ground masala. Cook will oil seperates.
   
7. Add salt and 2 cups water. If using vegetables add them at this point.
   
8. Bring to a boil.
   
9. Lower the heat and simmer till the onion and vegetables (is using) are cooked.
   
10. Add sugar. Add more water to get the right consistency.
    
11. Mix the tamarind paste in 1/4 cup of water.
    
12. Add the tamarind water. (taste before adding)
    
13. Adjust seasonings.
    
14. Bring to a boil.
    
15. Garnish with coriander leaves and serve hot.
    

This is one way I like my vegetables in soup all pureed where I cannot see the vegetables and nothing floating, its not the way hubby dear likes it so I will make a chunky soup the next time for him. And it is quick too.

Ingredients
1 tomato, cut into big chunks
1/4 cup carrots, cut into 1/2 inch cubes
1/4 cup beans, cut into 1/2 inch pieces
1/4 cup onions, sliced
1/4 tsp garlic powder
1/4 cup water/ milk
salt to taste
pepper to taste

Method

1. Pressure cook all the vegetables for up to 4 whistles.
   
2. Let the steam out naturally.
   
3. Puree it when cool. Pass it through a sieve.
   
4. Put it back on the heat, add milk or water as required.
   
5. Add salt, pepper and garlic powder.
   
6. Bring to a boil.
   
7. Serve hot.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Mushrooms cook really fast, I love when I have some mushrooms on a busy day.

Ingredients

200 gms mushrooms, sliced
1/2 capsicum, cut into 1 inch cubes
1/2 onion, cut into 1 inch cubes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chilies, chopped
1 tbsp tomato paste
1/4 cup sour cream
3/4 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method

1. Heat oil in a pan, add the garlic, ginger, green chilies and onions. Cook for 2 minutes.
   
2. Add the capsicum and cook for another 5 minutes.
   
3. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
4. Add the tomato paste and sour cream and cook for 2 minutes.
   
5. Add the mushrooms and salt and cook on high for 5 minutes.
   
6. Add some water and bring to a boil. Simmer till required consistency is reached.
   
7. Garnish with coriander leaves and serve.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

Navratan Khorma is a Mixed Vegetable curry with Cottage cheese and dry fruits cooked in curds. I had been looking for this recipe for long, I always had this as the second option in restaurants, first always being Paneer butter masala. I finally got this recipe in Hawkins Futura Recipe Book, and it was an instant hit with everyone. Best part is that we can make this during fasts where we do not cook with onion and garlic, and feel free to use any veggies you have at hand. The original recipe asks for you to cook it in the pressure cooker for about 1 minute, futura does not have the whistle system, but I prefer cooking it on Dum that way I can decide on how crisp or cooked the vegetables have to be, but if you are in a hurry then cooker will be the best option.

Ingredients (Serves 10)
150 gms paneer, cut into cubes (Original recipe requires you to fry the paneer, I prefer not too)
1/4 cup milk
2 inch ginger
12 garlic (Indian), 6 if using the big ones (Skip this if making during fast)
1 cup fresh coriander leaves, washed and chopped
4 green chilies, or to taste
1 cup cauliflower, cut into small flowerettes
2 cups frozen peas or fresh
2 medium potatoes, cut into 1 cm cubes
3 medium carrots, cut into 2 cm cubes
12 beans, cut into 1 cm strips
1 tsp turmeric powder
2 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala
2 large tomatoes, pureed
1.5 cups yogurt, beaten well
1/4 cup, pineapple, cut into 1 cm pieces
2 tbsp cashew nuts, broken to small pieces
12 almonds, blanched and sliced
2 tbsp raisins
salt to taste
water as needed for cooking
2 tbsp ghee

Method

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a non stick pan, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the turmeric, cumin, red chili and garam masala. Stir fry for 1 minute. Add the tomato puree and cook will oil separates.
   
4. Reduce the heat to low, add the curds, vegetables, salt and 1/2 water. Mix Well
   
5. Cover and cook till the vegetables are all cooked.
   
6. Add the paneer, pineapple, cashews, almonds and raisins. Cover and simmer for about 3 minutes more. Add milk if the gravy had dried up.
   
7. Serve hot with parathans.
   

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a cooker, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the vegetables, turmeric, cumin, red chili and garam masala. Stir fry for 2 minute.
   
4. Add the tomato puree, curd and 1/2 cup water. Mix Well.
   
5. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for 1 minute.
   
6. Remove from heat, and release the pressure.
   
7. Once the pressure is released open the cooker.
   
8. Place the cooker on medium heat, add paneer, pineapple, cashews, almonds and raisins. Simmer for about 3 minutes.
   
9. Serve hot with parathans.
   

Bhinda in Sindhi is Okra, Ladies Finger. I always loved Bhinda in any form but my fav. were fried Bhinda with phulka. Bhinda always reminds me of that one evening when I fell asleep doing my Hindi Homework without having dinner. I woke up in the middle of the night very hungry and even at that hour mama cooked food for me. There was nothing ready so she fried the bhinda and made phulka, every time I remember that I realize the unconditional love mothers have for their children is something that no one will ever understand other than a mother. She still even at this age pampers me the same way.

Sindhi's Love frying most vegetables, but times have changed and due to health reasons there are many who avoid frying. For the authentic Sindhi recipe you will have to deep fry the bhindas before adding them to the gravy. I cook it in the gravy instead. The fried version does taste delicious any day but not so healthy. I have both versions below.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method
Bhinda Preparation

1. Wash the bhinda's well.
   
2. Dry them completely using Kitchen towel.
   
3. Cut the ends and discard.
   
4. Cut the Bhindas in one inch pieces. Keep Aside
   
5. For deep fried version: Deep fry them in medium heat in batches till they are soft and cooked well. Do not over cook them. If you like them to be crisp just increase the heat to high in the last 2 minutes of cooking and then remove and drain. Keep Aside. The Crisp version can be eaten just as it is mixed in little salt.
   

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a pan.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. If using fried bhindas, cover and cook on low for 5 minutes for the flavours to mingle. Do not over mix.
   
8. If not using friend Bhindas, cover and cook for 15 minutes or till the bhindas are cooked completely. Keep Stirring in between.
   
9. garnish with coriander leaves and serve along with Khichini, Boondhi Raita and papad.
   

I joined the Taste & Create, I loved the idea of this event where we are paired with someone different every month and have to cook from each other. I was paired with Swati of Chatkhor. I love Swati's spirit and the way she can make us smile..Laugh at times. I tried her Paneer Jalfrezi, since I love Paneer and had never tried or eaten Paneer Jalfrezi before.



I loved this recipe and could not have enough of it, did not make any changes to it, just halved it. You can get the original recipe by clicking on the link above.

Thank you once again Swati, this one is in my Paneer recipes list now.

Sindhi Curry reminds me of the lazy Sundays. For years we used to have Curry Chawara for lunch on Sundays. All the papa's would have Sunday off, the day would start with having idli dosa bought from outside in front of the TV seeing Mahabharat. All 13 members of the family would squeeze in the hall and have breakfast while watching Mahabharat. I loved that one hour. Then later all mama's will make curry chawara, took and chips for lunch. We don't make curry chawara every Sunday now but you will find Sindhis make it at least ones in 2 weeks.

Curry Chawara is also a function held during the wedding. We have to make Brahmins eat food which should not contain onions and garlic. Curry Chawara is the then made along with Waagan Aloo , Aloo Took, Mitha Boondhi (Sweet Boondhi), Curds and Phulka.

There are 2 kinds of Sindhi curry, one the main ingredient is Tomatoes and the second is Toar dal and Tomatoes. People add different vegetables to the curry, but the common ones are Guvar, Bhindi and Drumsticks. You can also add carrots and potatoes. I personally, do not add the Guvar since no one eats them at home and love carrots in the curry for the sweetness it adds. My veggie combo is Bhindi, Drumsticks and carrots.

Different households cook it differently. Traditionally the vegetables were cooked separately. Drumsticks and Guvar were boiled separately. Bhindi were deep fried, and then added to the curry. My personal feeling this way of cooking the curry does not get the flavours of the vegetable. I like the slow cooking process where the vegetables are boiled in the curry and let the flavours mix well. Mama always tells me the longer you keep cooking the curry on Low the better it will taste. Just remember to add the vegetable in order of cooking time. Drumstick take longer to cook so they are added first and then after 10 15 minutes bhindi is added. At the end all the vegetables will be cooked well. I have also heard that many people make this curry in the pressure Cooker, I have not tried this method.

The amount of tomato and spices can be changed according to taste. Below I have the basic method to make the curry. Besan is used as a thickening agent, add more or less depending on how thick you want the curry, but this is a thin soup like consistency.

Aloo Took is normally served along with Curry Chawara.

When Srivalli announced the Curry Mela, I knew I had to send this.





Ingredients
2 cups Tomato Puree ( Boil about 5 large tomatoes in water, blend them with a hand mixer or a blender, then pass it through a sieve to remove the skin) or use 2 cups Hunts Tomato Sauce or 1/3 cup Tomato Paste
2 tbsp besan (gram flour)
3 tbsp oil
1 tsp cumin seeds, Jeera
1 tsp mustard seeds, Rai
1/4 tsp methi seeds
a pinch of asefotida (hing)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp Sugar
1 tbsp curry leaves
1 tbsp chopped cilantro
1 tsp chopped mint
2 green chili, chopped
1 tsp chopped ginger
6 bhindi / Okra
1 Drumsticks ( Cut to the length of Okra)
100 gms guvara
¼ cup carrots, Potatoes, cut in wedges (Optional)
2 Kukum Flowers (Optional)

Method

1. In heavy bottom dish heat oil and fry cumin seeds,mustard seeds, asefotida (hing) and methi seeds.
   
2. Then gradually add besan powder. Continuously stir the besan on medium heat till it is golden brown.
   
3. Quickly add salt, ginger, green chili, curry leaves, red chili powder and turmeric to the mixture.
   
4. Add 2 cups water.
   
5. Add Tomato Puree or Tomato Paste and Kokum flowers.
   
6. Stir everything together well. Bring to a boil.
   
7. Add vegetables,Set the heat to low and let it slow boil for 20 minutes.
   
8. Add sugar, mint and cilantro to the curry.
   
9. Let it boil till vegetables are soft and cooked and the curry is of a soup consistency (not too thick).
   
10. Remove from heat and serve with rice.
    

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.

1. 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
   
2. Heat 1 tsp oil in a pan. Add the hing, mustard seeds and jeera seeds.
   
3. When they start spluttering add the curry leaves, coriander powder, red chili powder and turmeric. Cook on low for 30 seconds, not burning anything.
   
4. Add the pureed tomato / tomato paste and cook till the oil separates.
   
5. Add the 2 cups water (Can adjust the water according to the consistency required), salt and sugar. Mix well.
   
6. Bring it to a boil, reduce it and simmer for 5 minutes.
   
7. Just before serving, bring the curry back to a boil and then add the Pakodas and the coriander leaves.
   
8. Serve with rice.