Cookbook:Basin Ki Kadi (Sindhi Chickpea Flour Curry)
| Basin Ki Kadi (Sindhi Chickpea Flour Curry) | |
|---|---|
| Category | Curry recipes |
| Servings | 2 |
Ingredients edit
- 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
- 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.