Sindhi Potato Curry

Chop all vegetables and keep aside.

Heat the oil in a pan and add fenugreek, cumin and bay leaves and fry till they begin to sizzle.

Then add ginger garlic paste and green chilies, mix well.

Now put red chili powder, turmeric powder and water as required in a same pan and fry.

Then add potatoes and fry again for few minutes.

Add carrot, egg plants, sugar and tamarind, mix well and fry until the vegetables are tender.

Stir in the gram flour and cook until the gravy thickens.

Dish out and garnish with chopped coriander and mint leaves.