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We hope you got insight from reading it, now let’s go back to innovative  mango flavoured  sindhi curry recipe. You can have innovative  mango flavoured  sindhi curry using 23 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Innovative  Mango Flavoured  Sindhi Curry:

1. Prepare 2 pulp of alfanzo mangoes
2. Prepare 2 serving spoons besan
3. Provide 1 small piece jaggery
4. Provide 8-10 ladysfingers
5. Use 8-10 beans
6. Prepare 8-10 cluster beans (gavar)
7. Provide 1 drumstick
8. Use 1 potato
9. You need 1 carrot
10. Get 1/2 bowl tamarind or few kokum
11. Get 1 tsp haldi
12. Take 1 tsp red chilli powder
13. Prepare 1/2 tsp jeera
14. Prepare 1/2 tsp methi seeds
15. Take pinch hing
16. Take 1" ginger grated
17. Provide 4-5 green chilles
18. Take few curry leaves
19. Get few mint leaves
20. You need 5-6 pieces raw mango (keri)
21. Use 2 tbsp coriander leaves
22. Prepare 1 piece gur / jaggery (optional)
23. Provide to taste salt

Instructions to make Innovative  Mango Flavoured  Sindhi Curry:

1. Run the mango pulp in a mixie and sieve it in a steel siever to remove alk the fiber.
2. Keep it aside.
3. Cut all the veggies lengthwise.
4. Wash and keep it aside.
5. Heat heavy bottomed vessel.
6. Add oil ; when hot add hing, jeera and methi seeds.
7. When it crackles add besan and roast it till besan changes it's colour to brown.
8. Your whole house fill be filled with roasted aroma of besan.
9. Go on stirring constantly not leaving the vessel till it changes it's colour.
10. In the side keep water for boiling.
11. Pour this boiling water on the besan.
12. Go on stirring to avoid lumps.
13. Add all the above ingredients ; veggies. tamrin water or kokam fliwers.
14. Mix well and boil on high flame.
15. Add mango pulp and boil Mango Kadi on slow flame for one hour or till all the veggies are cooked and they have absorbed the flavour of the spices.
16. Adjust the taste and add coriander and mint leaves.
17. Serve pipping hot kadai with tuks, rice and phulka.
18. Tip🍵 - Adding boiling water it helps the kadai to boil faster.
19. While adding boiling water be careful of your hands……as the steam from the vessel burn your palms

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