Hurbe Jeere Mein Patata|AlifBe~47

The AlifBe of Sindhi food series is inching towards the end and I am trying to stay focused and enthusiastic about blogging beyond the AlifBe series. Wish me luck, dear friends!
For the uninitiated, there are 52 alphabets in Arabic Sindhi script. Out of 52, I have skipped three alphabets, namely ح , ظ , ث i.e ‘S’, ‘Z’ and ‘H’ respectively as these are used in the words of Non Sindhi origin (i.e in words that are Arabic, Persian etc) while هہ , ز , س are used for the similar sounds (S, Z, H) in words of Sindhi origin.

For example if you need to write the word Zaheen (an Urdu word ) you will have to use ذ (Z) but for Zameen (a Hindi/Sindhi) in Sindhi you will useز (Z).
Similarly if you need to write the word ‘Sawab‘(Virtue) which is of Arabic/Urdu in origin you will use ث while for ‘Saagar‘ (sea), a word of Sanskrit origin, you will use س.
Same way, for the words of Urdu/Persian/Arabic origin we use the letter ح (H) for example, as in ‘Hajaamat‘ while for the words of Sindhi/Sanskrit/Hindi origin, we use هہ, as in ‘Haathi‘ (Elephant). Got the drift?
And well, the 47th alphabet that we are on to, is the ‘H’ used in words of Sindhi origin.
It is هہ in Sindhi, ह in Devanagari and ‘H’ in Roman Sindhi.

There aren’t many traditional Sindhi dishes with names beginning with ‘H’ so I had  picked this one though it is very basic and so common  that perhaps all of you might be cooking it at your homes.

‘Hurb^e Jeere Mein Patata‘, the dish of the day, is nothing but potatoes cooked in tomatoes with pronounced flavors of Hurb^o  (Fenugreek seeds/Methi dana) and Jeero (Cumin seeds).
And though it may look and sound similar to ‘Singhyun Tamate mein‘, and ‘Vataran Ji Lilotari‘ the flavour profile varies considerably.

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Hurbe Jeere Mein Patata|AlifBe~47

Rating  4.0 from 1 reviews

Serves: 3-4 servings

Potatoes cooked in a tomato based gravy, flavored with fenugreek and cumin seeds.

Ingredients

• 5 Medium sized Potatoes
• 4 Medium sized Tomatoes
• 2 Green Chilies
• ½ inch piece of Ginger
• 2-3 tbsp Oil/Ghee
• 7-8 Curry leaves (Optional)
• 1 tsp Cumin seeds
• ½ tsp Fenugreek seeds
• ½ tsp Turmeric powder
• 1 Tbsb Coriander powder
• 2 Cups of water
• Salt as per taste
• Handful of Coriander leaves.

Method

1. Peel and cut potatoes in cubes. Rinse with water, soak in salted water till further use.
2. Grate or blend tomatoes.
3. In a pressure cooker, heat 2-3 tbsp of Oil/Ghee.
4. Add curry leaves, cumin seeds and fenugreek seeds (Methidana or Hurb^o), chopped ginger and chillies.
5. When cumin seeds turn darker in shade, add grated/blended tomatoes.
6. Add salt, turmeric, coriander powder and mix well.
7. Cook on high heat for 2 minutes.
8. Drain the potatoes and add to the tomato gravy.
9. Adjust the salt and cook on high heat for 4-5 minutes or till the oil separates.
10. Add some coriander leaves and save the rest for the garnish.
11. Add 2 cups of water and close the pressure cooker with the lid.
12. Wait for 2 whistles on medium heat. Lower the flame and let the curry simmer for 2-3 minutes.
13. Switch off the flame.
14. When the pressure of the cooker subsides, open the lid. Check the consistency of the gravy. If thick, add some water and allow it to come to a boil. If there is more water in the gravy than required, then boil it further till it reaches to preferred consistency.
15. Garnish with coriander leaves are serve with roti/ Puri.

3.5.3251

Check this short Tutorial about how to write alphabet هہ in Sindhi!