Sindhi Karhi (Chickpea Flour Curry)

This is a classic Sindhi dish that’s a staple in many households. It’s a tangy, flavorful, and hearty curry made with chickpea flour (besan) and a variety of vegetables. This recipe is an easy way to enjoy the rich, unique flavors of Sindhi cuisine without spending hours in the kitchen.

Ingredients

• 1 tbsp ghee or oil: Use ghee for an authentic, rich flavor.
• 1/2 tsp mustard seeds (rai): Adds a nice pop of flavor and aroma.
• 1/2 tsp cumin seeds (jeera): Essential for a classic Indian curry.
• 1/2 tsp fenugreek seeds (methi dana): Don’t skip these! They add a slightly bitter note that balances the other flavors.
• 1/4 tsp asafoetida (hing): This pungent spice adds a great aroma and aids digestion.
• 1-2 dry red chilies: You can break them in half for more heat.
• 8-10 curry leaves: Fresh is best! You’ll find them in the produce section of an Indian grocery store.
• 3 tbsp chickpea flour (besan): The base of the curry.
• 1/2 tsp turmeric powder (haldi): For color and its earthy flavor.
• 1 tsp red chili powder: Adjust to your spice preference.
• 1/2 tsp coriander powder (dhania): A must-have spice for Indian curries.
• 1 tsp ginger-garlic paste: You can make your own or buy a jar from an Indian grocery store.
• 4 cups water: Use this to create the curry’s consistency.
• 1 medium potato: Peeled and cut into medium-sized chunks.
• 1 small cauliflower: Cut into florets.
• 2 drumsticks (singhi): If you can find them, cut them into 2-inch pieces.
• 1 cup okra (bhindi): Cut into 1-inch pieces.
• Salt to taste
• 1/2 tsp tamarind pulp: Provides the signature tangy flavor.
• Fresh cilantro: Chopped, for garnish.

Directions

1. Roast the besan: In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chickpea flour and roast it, stirring continuously, until it turns a light brown color and smells nutty. This is a crucial step to get rid of the raw taste of the flour.
2. Add the spices: Reduce the heat to low. Add the turmeric, red chili powder, coriander powder, and ginger-garlic paste. Stir for a minute until the spices are fragrant, but be careful not to burn them.
3. Make the curry base: Slowly add the water while whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and lump-free. Bring it to a boil, stirring occasionally.
4. Add the vegetables: Add the potatoes, cauliflower, and drumsticks (if using). Season with salt. Cover the pot and let the vegetables cook until they’re about halfway tender.
5. Finish the vegetables: Add the okra. Continue to cook until all the vegetables are tender. You can test with a fork.
6. Add the tempering: While the vegetables are cooking, prepare the tempering. In a small pan, heat a little ghee or oil. Add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dry red chilies, and curry leaves. Let the seeds splutter and the curry leaves become crisp.
7. Finalize the curry: Add the hot tempering to the curry. Stir in the tamarind pulp. Let the curry simmer for a few more minutes to let all the flavors meld together.
8. Serve: Garnish with fresh cilantro and serve hot with steamed basmati rice and papad.