-
Title
-
Vegetarian Gumbo
-
Identifier
-
Curry
-
Description
-
Vegetarian Gumbo
(Sindhi Curry)
4 T. gram flour (besan)
3 T. oil
1 tsp. cumin seeds
1 tsp. methi seeds
1 pinch asefotida (hing)
3 tsp. salt
1 tsp. turmeric
1 tsp. red chili powder
1 T. tamarind paste
1 T. ginger
3 green chilies, chopped
Your choice of vegetables
10 curry leaves
1 T. fenugreek seeds
Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked.
Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
-
Creator
-
Leena Lalwani
-
Subject
-
Entree
-
Source
-
“Maize and Bleu : A Collection of Recipes.”
Kearney, NE : Morris Press Cookbooks
2008
-
Rights
-
Gift of the University of Michigan Libraries Human Resources to the University of Michigan Special Collections
-
Type
-
Text - Recipe
Vegetarian Gumbo