Comments on: Aur Jo Ras~A Sindhi Curry

By: RAMESH SADHWANI

RAMESH SADHWANI — Sat, 23 Oct 2021 12:56:35 +0000

In reply to Maya Daswani. Hey Maya!!! Just went thru your recipe!!!! Those were the days when we used to get fish eggs called Aanee in Sindhi, the best used to be Palla Aanee where they would cut the pallafish right before your eyes and pull out Aanee from Palla’s tummy. My mom used to fry the Aanee and serve it . It used to be so yummy I can still feel the taste in my mouth after 50/60 years. We don’t get Palla Aanee anymore

By: prema relwani

prema relwani — Sat, 01 Feb 2020 16:46:17 +0000

In reply to bee. Hi I love the Sindhi Rasoi. Living in the US we get a lot of different regional food from India but really nothing Sindhi specifically. I make Aur ji Ras with vadhi ( Sindhi from chembur , Mumbai) insteAd if making besan tikki I use frozen Muthias. I make them slightly harder in toaster oven and put it in the aur ji ras and serve in 15/20 mins.

By: Maya Daswani

Maya Daswani — Thu, 29 Aug 2019 09:52:25 +0000

Hi I’m MAya and reached your site for Aur / Rye Jee Bhajee – in our homes in Far East Asia and Europe our parents from Hydetabad Sindh had this w colourful veggie chunks and either dried Dal Varees, or fish pieces or fresh fish eggs – or from tins of Cod Roe from England.

But at my in-laws and their friends In Mumbai they all make the same but definitely must add small full onions with 4 cuts/ gashes just to open their layers

Before serving we definitely have to temper few tablespoons of black Rai/ mustard balls ( like you see in Sambhar)
in hot oil to crackle and pour on the curry before serving it! Looks pretty & too tasty!

By: Maya Daswani

Maya Daswani — Thu, 29 Aug 2019 09:33:21 +0000

Hi I’m Maya Daswani- as we are discovering our roots and foods I feel like sharing: I grew up in Far East Asia and Europe – mom made ‘Aur ji Bhagee’ as a golden, slightly reddish medium thick curry with garlic, tomatoes, mix of colourful chunks of vegetables- potatoes, bottle gourd, carrots, capsicum & either with Dried dal Vadis, or fish, or eCod Roe (fish eggs from a big fish) or bought in canned tins from England. Upon marriage my in laws cook in Mumbai made it with small full onions with 4 cuts/ gashes to open the onions into sort of a flower plus a few chunks of colourful veggies and either seafood slices or roe- none of the recipes you all mentioned have these two items It’s so pretty and tender to enjoy small onions’ petals

By: ravi

ravi — Thu, 30 Apr 2015 17:37:38 +0000

We used to call this Aur Piyo Saag ………… Non veg can put Rawaas or Prawns also