Tomato curry is a staple lunch menu in every Sindhi family’s home on a Sunday. It is popularly known as “Curry-Chaaval”. Though it’s taste differs from place to place depending on the ingredients used, this dish is loved by all Sindhis across the globe.

Also, a couple of my non-Sindhi friends also relish the dish and asked me for it’s recipe.
So I’m uploading this straight from my Mom’s cookbook.  🙂

SINDHI TOMATO CURRY
 Source: Google Images

Cuisine: Sindhi
Time duration: 1 hour
Level of difficulty: Medium
Serves: 4

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Ingredients:

  • 4-5 Kokam Flowers
  • 7 medium sized tomatoes
  • 15-20 Ladyfingers/ Okra
  • 1/4th cup chopped Carrots
  • 1/4th cup chopped Beans
  • 1/4th cup chopped Gavar (String beans)
  • Half cup Besan
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 5-6 Green chillies
  • Curry leaves
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder
  • 2 Tbsp. Oil
  • Corainder leaves
  • Salt as per taste

 Follow these steps for the perfect sindhi curry:

  1. Wash 4-5 kokam flowers and soak in water for half an hour.
  2.  Boil 7 medium sized tomatoes, let them cool. 
  3. Once cooled, grind the tomatoes in a paste and strain them in order to separate the seeds from the puree. 
  4. Add 2 tbsp. oil in a thick bottom pan and add sugar to it.
  5. Keep stirring the mixture till it becomes red. Then add half cup besan. Keep stirring till everything is mixed properly. 
  6. Add 1 tsp. mustard seeds, cumin seeds, green chillies, curry leaves, red chilli powder, turmeric and salt.
  7. Mix the tomato puree in the mixture. 
  8. Then pour water according to the consistency. Stir well.
  9. In another pan, slit and deep fry 15-20 ladyfingers/okra. Once fried, add them to the curry.
  10. Reduce the quantity of oil from the kadhai and stir fry some carrots, beans, and gavaal (string beans).
  11. Squeeze the kokam flowers and put it in the curry. Strain the kokam water and pour it in the curry.
  12. Boil the curry for 30-45 mins on medium flame.
  13. Garnish with coriander leaves.

Serving suggestions: Serve hot with White Rice and Fried Potato Wedges.