This is a famous dish of sindhi community and it is usually served with boiled rice and fried potatoes.

Ingredients

1)Gram flour-1/3 cup
2)Asafoetida-a pinch
3)Cayenne pepper-1 tsp
4)Turmeric powder-1 tsp
5)Chopped Ginger-2 tsp
6)Cumin Seeds-1 tsp
7)Fenugreek seeds-1 tsp
8)Yam-50 oz/one piece
9)Small egg plants-5
10)Okra/lady’s finger-10
11)Potato-2 no
12)Carrot-1 no
13)Tamarind
14)Beans-10
15)Sugar-1 tsp
16)Green chilies-4
17)Oil-1/4 cup
18)Mint leaves-5
19)Curry leaves
20)Cilantro leaves-2 tsp

How to Prepare

1)Soak tamarind in water for about 30 minutes.
2)Scrub the potatoes and cut it into small round pieces and cut carrots
  into 2 inch thick strips.
3)Cut 2 green chillies and cut egg plants in half lengthways.
4)Peel yam and cut into cubes and beans into 1 inch pieces.
5)Heat oil in a heavy bottomed pan,when it is hot add cumin seeds,
  fenugreek seeds,ginger,chopped green chilies and curry leaves.
6)Saute it for a while,add asafoetida,gram flour,stir continuously
  reduce the heat,saute it well,add chili,turmeric powder,oil if needed.
7)Add water(6-8 cups)and stir continuously until the paste dissolves in
  water.Boil it and cook it for 10 minutes.
8)Add yam to it and cook it till it is tender,add potatoes and cook it.
9)Add carrot,egg plants,okra,sugar,green beans,tamarind water and add  salt as required.cook until the vegetables are tender.
10)Garnish it with mint and cilantro leaves.

Sindhi-vegetable curry is ready to be served.