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Recipe February 2014

618 views · Published 3 February 2014 · 3:59 · Indexed 4 October 2026

Channel: The Kundalini Research Institute · 2014 · Nonprofits & Activism

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Sindhee Karee (Chick-Pea Flour Curry)

Taken from A Taste of India, 2nd Edition by Bibiji Inderjit Kaur Khalsa, PhD

A mild curry with interesting textures. Serve with plain rice and a spicy chutney.

2 large lotus roots
2 tablespoons tamarind concentrate (seedless)
4 tablespoons warm water
2 potatoes
½ head cauliflower
1 small eggplant
2--3 tablespoons vegetable oil or ghee
¼ cup chickpea (garbanzo) flour
4 cups water
¾ teaspoon salt, or to taste
2 tablespoons ground turmeric
1 tablespoon vegetable oil or ghee
4 whole dried red chilies
2 tablespoons chopped fresh coriander
1 tablespoon fenugreek seeds
cilantro leaves
2 teaspoons white cumin seeds
a few fresh mint leaves, chopped
½ cup green peas, fresh or frozen
1 large tomato, chopped
3 green chilies, mild or hot, to taste, chopped
2 tablespoons vegetable oil or ghee
1 tablespoon mustard seeds

(1) If the lotus root is dry, soak it in water overnight.

(2) Dissolve the tamarind concentrate in 4 tablespoons of warm water.

(3) Wash the potatoes and cut into large pieces. Peel the eggplant and cut into medium pieces. Wash the cauliflower and divide into medium-size flowerets. Scrape and wash the lotus root and cut into big pieces. Wash again thoroughly. Set the vegetables aside.

(4) In a large, thick-bottomed saucepan, heat 2--3 tablespoons of vegetable oil or ghee and fry the chickpea flour until light brown, being careful not to let it burn. Slowly add 4 cups water, stirring continuously to avoid lumping, and add the turmeric, salt and lotus root. Continue cooking on medium heat until half the liquid is gone.

(5) In a thick-bottomed frying pan, heat the 1 tablespoon of oil or ghee and fry the fenugreek seeds and white cumin seeds until brown. Add them to the chick-pea flour sauce, along with the potatoes, eggplant, cauliflower, peas, green chilies, red chilies, and fresh coriander leaves. Next, add the mint leaves, chipped tomatoes and tamarind water. Simmer for a few minutes.

(6) In the same thick-bottomed frying pan you used earlier, heat the 2 tablespoons of oil or ghee and fry the mustard seeds until they start popping. Add to the curry, mixing thoroughly.

Yield: 6 cups

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