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Besan Ji Karhi
Method
- Soak cocum in 1/2 cup water for 20 minutes.
- Chop potatoes into chunks, skin intact.
- Scrape carrot quarter lengthwise, cut into 2 inch pieces.
- Trim the ends of ladyfinger, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 inch pieces.
- Chop 3 green chillies fine.
- Boil potatoes, yam and lotus roots covered, for 5-6 minutes in 2 cups water, till soft.
- Clean and cut stubs of both beans chop to 2" pieces if too long.
- Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter.
- Add chopped green chilli, ginger, curry leaves, stir.
- Add flour, stir vigorously, add a tsp. of oil if required.
- When aroma exudes, add chilli and turmeric powders.
- Add 6 cups warm water.
- Stir till flour liquid is smooth and boil commences.
- Add all vegetables, including potato, yam, lotus root water.
- Simmer for 10 minutes.
- Add sugar, salt, cocum with water, whole chillies, and tamarind water.
- Boil till gravy is like dal thickness.
- Garnish with mint and coriander.
- Serve hot with rice.
- We Sindhis also have a side dish along with the karhi called 'Tooks'.
Ingredients:
3 - potatoes
1 - carrot
10 - lady fingers, small and healthy
10 - cluster beans (gavar)
10 - french beans (fansi)
3 - small brinjals (baingan)
1 - thick slice yam (suran)
1 stick - lotus roots (bhee)
2 to 3 - drumsticks (singi)
1 tbsp - coriander leaves, finely chopped
1 tsp - mint leaves, finely chopped
1 tsp - ginger grated
5 to 6 - green chillies
1 stalk - curry leaves
2 tbsp - tamarind water
5 to 6 - cocum pieces, dried
1 tsp - fenugreek seeds (methi dana)
1 tsp - cumin seeds (jeera)
3 tbsp - gram flour (besan)
1 tsp - red chilli powder
1/2 tsp - turmeric powder (haldi)
3 to 4 pinches - asafoetida (hing)
1 1/2 tsp - sugar
2 tbsp - oil
salt to taste
3 - potatoes
1 - carrot
10 - lady fingers, small and healthy
10 - cluster beans (gavar)
10 - french beans (fansi)
3 - small brinjals (baingan)
1 - thick slice yam (suran)
1 stick - lotus roots (bhee)
2 to 3 - drumsticks (singi)
1 tbsp - coriander leaves, finely chopped
1 tsp - mint leaves, finely chopped
1 tsp - ginger grated
5 to 6 - green chillies
1 stalk - curry leaves
2 tbsp - tamarind water
5 to 6 - cocum pieces, dried
1 tsp - fenugreek seeds (methi dana)
1 tsp - cumin seeds (jeera)
3 tbsp - gram flour (besan)
1 tsp - red chilli powder
1/2 tsp - turmeric powder (haldi)
3 to 4 pinches - asafoetida (hing)
1 1/2 tsp - sugar
2 tbsp - oil
salt to taste
