A quintessentially Sindhi curry that’s so versatile, you can make a big batch and use it in many different ways!
What you need:
2 tbsp oil
1 tsp turmeric powder
1 big bunch coriander leaves
1 large handful mint leaves
2 small tomatoes
1 large onion
2 tbsp raw mango – chopped
5-7 sprigs curry leaves
A small knob of ginger
4-5 green chillies
2 tsp garlic
1 tbsp dhania powder
Wash and prep all the ingredients separately as they will be needed in batches according to heir individual cooking times.
Bring a large pan up to heat and add the oil.
For the first batch, grinds the curry leaves, onion, ginger and garlic in a food processor and add it to the oil, along with the turmeric powder.
Cook for about five minutes on a low heat.
For the next batch, combine the coriander leaves, mint and green chillies and run it in the same food processor and add it to the pan and cook for a further five minutes.
For the third and last batch, crush the tomatoes and raw mango and add it to the pan. Season with salt and add the dhania powder and cook for ten minutes, covered on a low flame.
When ready to eat, add a little bit of water and cook for a few minutes. You can add some grilled paneer, fish or potatoes to this gravy. If you’d like to add bread, you’d need a lot more water to make a gravy.
We had it with some mock fish and flaky parathas.
Remember to share it with someone you love.