Okra Curry with Toasted Chickpea Flour

Sindhi Curry

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

While growing up in a traditional vegetarian Brahmin home in Mumbai (known as Bombay in those days), I was keenly aware of the aromas that wafted in from our neighbor’s kitchen, Mrs. Chandwani’s foreign garlic and toasted flours mingling with our familiar fresh curry leaves and roasted mustard seeds. I truly never appreciated the marriage of culinary traditions back then. But now, years later, when I return to my birth land, I stop by her house to visit (talking in a loud v