You can check the Insta reel about how to make Turnip pickle here!
The 48th Consonant of Sindhi Alphabet is ء, called as ‘Hamzo’ in Sindhi.
Hamzo or Amdhro as some call it, is often used as a glottal stop. It is, many a times, used as a vowel glide (when two vowels glide into one another), in a word; for example as in ‘Ma-u‘ (Mother in Sindhi), Mitha-i (sweet) etc. So basically a hamzo is placed in between the two vowels in a word that doesn’t ends with ‘A’ as in Alaph (Alif) ! .
There are some set rules for using a Hamzo and these rules vary with the languages. A Hamzo in Urdu may be used in a different way than in Arabic Sindhi.
A Hamzo, in Arabic Sindhi is not used in the beginning of any word and is generally ‘seated’ on a vowel.
Honestly speaking I am still trying to figure out the rules for using this particular alphabet. For now I can say that in Roman Sindhi it is represented by ‘A‘, just like Alif and Ayn!
And since no dish exists with the name beginning with a Hamzo, I have picked Sindhi style Gogrun ji Khatain~ for the 48th alphabet of Arabic Sindhi script!
Video Recipe of Gogrun Ji Khatain (Turnip Pickle)!
Gogrun in Sindhi means Turnips and Khatain~ means something sour/acidic/a pickle!
This is a seasonal delicacy since we get Turnips and fresh green garlic only in winters. One can you Onions, spring onions (only the bulbs), carrots etc to make this pickle.
In summers this pickle is made without fresh garlic and trust me the flavors are way less intense than the one made using green garlic. It is truly a game changer here!
- Turnips 4
- Rai dal / coarsely pounded mustard seeds 2 tbsp
- Salt 1 + 1 tbsp
- Fresh green garlic 3-4 bulbs and stalks (whole)
- Red chilly powder ½ - 1 tbsp (As preferred)
- Turmeric powder ½ + ½ tbsp
- Water 1+1 glass
- Peel and cut turnips into cubes.
- Chop the green garlic roughly and pound it slightly.
- In a pan put the turnip cubes, 1 tbsp of salt and ½ tbsp of turmeric powder and add a glass of water.
- Boil the turnips till translucent (5-8 minutes).
- Drain and cool the mix. Or you can allow it to cool and then drain.
- In a clean and dry bowl, put drained turnips, add 1 tbsp salt, ½ tbsp turmeric powder, ½ tbsp or more red chilli powder, pounded garlic and rai dal . If you don't have the rai dal, just use 2 tbsp of coarsely pounded mustard seeds. Mix everything well.
- In a clean and dry glass jar (barni) transfer the mixture and add 1 glass of water. Make sure that all the turnips are immersed in the water.
- Mix well and cover with the lid.
- Shake the jar once or twice in a day, for 4-5 days.
- Depending on the climate/weather, the pickle may take 4-7 days to mature.
- When the rawness of garlic is gone, the pickle is ready to consume.
- The shelf life of pickle is 8-10 days. If refrigerated, it may stay good for two weeks.
- Always make this pickle in small batches.
- The tangy water is not only delicious to slurp but it is also gut friendly.
And as always, here is a short video tutorial about how to write Hamzo in Arabic Sindhi!
