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We hope you got insight from reading it, now let’s go back to innovative mango flavoured sindhi curry recipe. To make innovative mango flavoured sindhi curry you need 23 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to cook Innovative Mango Flavoured Sindhi Curry:
- Prepare 2 pulp of alfanzo mangoes
- Provide 2 serving spoons besan
- You need 1 small piece jaggery
- Provide 8-10 ladysfingers
- Provide 8-10 beans
- Take 8-10 cluster beans (gavar)
- You need 1 drumstick
- Prepare 1 potato
- Use 1 carrot
- Prepare 1/2 bowl tamarind or few kokum
- Use 1 tsp haldi
- Use 1 tsp red chilli powder
- Prepare 1/2 tsp jeera
- Take 1/2 tsp methi seeds
- Take pinch hing
- Take 1" ginger grated
- Provide 4-5 green chilles
- Get few curry leaves
- Get few mint leaves
- Take 5-6 pieces raw mango (keri)
- Take 2 tbsp coriander leaves
- Use 1 piece gur / jaggery (optional)
- Prepare to taste salt
Steps to make Innovative Mango Flavoured Sindhi Curry:
- Run the mango pulp in a mixie and sieve it in a steel siever to remove alk the fiber.
- Keep it aside.
- Cut all the veggies lengthwise.
- Wash and keep it aside.
- Heat heavy bottomed vessel.
- Add oil ; when hot add hing, jeera and methi seeds.
- When it crackles add besan and roast it till besan changes it's colour to brown.
- Your whole house fill be filled with roasted aroma of besan.
- Go on stirring constantly not leaving the vessel till it changes it's colour.
- In the side keep water for boiling.
- Pour this boiling water on the besan.
- Go on stirring to avoid lumps.
- Add all the above ingredients ; veggies. tamrin water or kokam fliwers.
- Mix well and boil on high flame.
- Add mango pulp and boil Mango Kadi on slow flame for one hour or till all the veggies are cooked and they have absorbed the flavour of the spices.
- Adjust the taste and add coriander and mint leaves.
- Serve pipping hot kadai with tuks, rice and phulka.
- Tip🍵 - Adding boiling water it helps the kadai to boil faster.
- While adding boiling water be careful of your hands……as the steam from the vessel burn your palms
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