We are on the 4th Alphabet of Arabic Sindhi Alphabet which is پ or P as in Roman Sindhi!
Different books/ websites or articles related to Persio Arabic script will show varying results if you search for this alphabet. I am going with the Balbharti book of Arabic Sindhi (Maharashtra) as it is source I am referring for Alif Be series. You can find the scanned copy of this book here!
Not only you will find the consonants and vowels in this book but also some rhymes and lessons covering the basics like alphabets, vowels, word formation etc. To make things easier, audio files are available with each page.
Also those who asked me what software I am using for typing in Sindhi, then please note that it is the same website (Sindhyat.com) developed and maintained by my better half, where you can find options to type in Sindhi (Sindhi Keyboard) from where you can even copy and paste words elsewhere.
And there is the dictionary too where you can find meaning of a word in Sindhi, Devnagiri and Roman.
So پ is for Pakora, papad and Pali too!
I have already shared a post about Pali but since this is a very very traditional dish made during winter season, I cannot help but pick Pali for P.
- 250 gm Pali leaves (with stems)
- 15-20 leaves of spinach
- 3 Large tomatoes
- 2-3 green chilies
- 1 tsp cumin seeds
- ½ inch piece of ginger
- 2 tsp cooking oil
- ¼ tsp turmeric powder
- 1 heaped spoon of coriander powder
- Salt as per taste
- 1 tsp oil/ghee and 3-4 garlic cloves for tempering
- 2 tsp tamarind pulp (optional)*
- Carefully pick pali leaves and discard any tough stems, grass, weed etc.
- Rinse the leaves thoroughly with water.
- Discard thick stems of spinach and rinse well. Chop roughly and keep aside.
- In a pressure cooker heat around 2 tsp of oil and add 1 tsp of cumin seeds.
- Add pali and chopped spinach and around 3 large, ripe tomatoes, roughly chopped 2-3 green chilies and finely chopped ginger along with salt, turmeric and coriander powder. Add half a cup of water and close the lid.
- Lower the flame of the burner after first whistle of pressure cooker and cook under pressure for 10-15 minutes. Switch off the gas.
- Once the pressure subsides, open the lid of the cooker and mash the subzi with a wooden masher/whisker (Mandhiyaro). Ghotarn (manually mashing with masher in a circular motion) is very important here. You can blend the mix using food processor but I don't like pureed or paste like texture of greens and hence I avoided using a blender.
- You can add a spoon or two of Jowar flour while mashing pali for better consistency and texture.
- Give a tadka of chopped garlic and you can add some tamarind pulp here. In that case cook further for 4-5 min.
- I had it with Juar Dhodho (patted jowar flour roti) with some home made white butter and enjoyed a divine meal.
- *Adjust the quantities of tomatoes and tamarind as per your preference. Use less tomatoes if using tamarind.
Special Thanks to Meena Chijwani ji for inspiring me to cook Pali and to Barkha Khushalani Di, who taught me that it is Pali and not Palli! So much to learn and so much to unlearn too!
Other Sindhi Recipes starting with P are:
Patate ja pakora
Patate Wada
Pakora Kadhi
