A very elegant sindhi curry chawal and boondi. The very first time I made sindhi curry was way back in late 1980s, when I was a student in M S University n staying in a hostel. As a part of our college course, we were supposed to stay in a. HOUSE, where we. R to do all house work by ourselves. Each week different duties were assigned like hostess, head chef, Gardner, et all. When it was my turn as a chef, I didnt know anything to cook. Those days my dad had gifted me a book- HOME ENCYCLOPEDIA. Which become my saviour I made sindhi curry chawal following its instructions. Every one there including my professor liked it very much. But deep inside my heart, I knew it isnt the same taste as mom makes it . Only one major mistake I made was, I didnt roast the besan properly which gives sindhi curry its distinct flavour. The gram flour has to be roasted till brown colour on low flame so as to get the aroma, which the curry is famous for. I was afraid to burn the besan, hence, under cooked it, so less browning and less aromatic curry. To make a dish perfect you need to follow its instructions, which I didnt ( then). Now of course, this is my signature dish. So here it is, my verion.
Posted on: Sun, 25 Jan 2015 10:51:04 +0000