Sindhi Curry

If you're craving some nice hot and wholesome Indian vegetable curry, but without the overwhelming onion and garlic, then you should go for Sindhi Curry.  As the name suggests, this is a very popular dish of the Sindhi community.  The main base ingredient to thicken the curry is gram flour ('besan'), while tamarind provides a nice tangy flavour.  Besides the basic vegetables like potatoes, carrots, beans and peas, this curry is incomplete without okra (ladyfingers) and 'drumsticks' (moringa pods).  However, if these are not available, you can still go ahead with the curry.  The Sindhi curry is usually made in a large quantity, and the below ingredients would serve at least 5-6 people.  Feel free to halve the measurements.

Ingredients:

Vegetables:
 - Potatoes, 2 large
 - Carrot, 1 large
 - Green beans & long beans
 - Peas, half cup
 - Tomatoes, 2-3 large
 - Okra, 1 large cup
 - Drumsticks, 2 long pods

Spices/Herbs:
 - Ginger, 2 inch piece
 - Green chilies, 4 to 6
 - Curry leaves, a few
 - Cumin seeds, 2 tsp
 - Fenugreek seeks, 1 tsp
 - Asafoetida powder, a pinch
 - Turmeric powder, 1 tsp
 - Coriander powder, 1 tsp
 - Red chilli powder, 1 tsp
 - Salt to taste

Others:
 - Tamarind pulp, about 2 pods
 - Gram flour, 1 cup
 - Cooking oil
 - Water

Preparation:
 - Dice the potatoes and carrots into large pieces
 - String and cut the beans and drumsticks into 3 inch pieces. 
 - Peel and chop the tomatoes
 - Grate the ginger, and chop the green chillies
 - Cut the tops and bottoms of the okra and make a single long slit along the side.

Method:
 - Heat 5 tbsp oil in a large pot and temper the cumin, fenugreek and asafoetida.  When they crackle, add ginger, curry leaves, green chillies, turmeric powder, and stir.
 - Add gram flour and keep stirring on low to medium heat until light brown in colour, and until there is no 'raw' smell of the flour.  If the mixture seems dry, some more oil can be added.
 - Pour five cups of water into the flour mixture and keep stirring until it comes to a boil.
 - Add all vegetables, except the okra, to the boiling curry and let them cook.
 - Meanwhile, deep fry the okra in hot oil until they are almost cooked, and add them to the curry.
 - Season the boiling curry with red chilli power, coriander powder and salt to taste.
 - Extract tamarind water from the pulp and add to the curry; let cook until all vegetables are cooked.
 - Check the consistency of the curry - it shouldn't be too thick or watery.  More water can be added if the curry is thin.
 - If the curry is too tangy or sour, you can add some jaggery or sugar to balance out the tastes.
 - Serve with white rice.