Cookbook:Basin Ki Kadi (Sindhi Chickpea Flour Curry)
Appearance
Basin Ki Kadi (Sindhi Chickpea Flour Curry) | |
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Category | Curry recipes |
Servings | 2 |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- Oil
- 1 tbsp cumin seeds and mustard seeds
- Curry leaves
- 4–5 pieces finely-chopped chiles
- 200 g besan (chickpea flour)
- 500 ml water
- Finely-chopped coriander leaves
- 3 average sized tomatoes, chopped
- Salt
- Red chile powder
- Turmeric
Procedure
[edit | edit source]- 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.