AlifBe Archives | Sindhi Rasoi |Sindhi Recipes

A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Viyam Ja Khaada|Postpartum Food|AlifBe~49

Alka Keswani — Fri, 31 Dec 2021 15:07:37 +0000

The last alphabet of AlifBe, the Sindhi alphabet is ي in Arabic Sindhi, य in Devanagari and ‘Y’ is Roman Sindhi. It is also used as a vowel and could be pronounced as /e/ (even long /eee/). No Sindhi dish starts with the letter Y. Hence for the last alphabet in this series I have picked ‘Viyam Ja khaada’ . Viyam /Vyam/Vi-am means Delivery (Child birth) and Khaada means food/dishes. So basically it means the food that is supposed to be consumed by new mothers, particularly for the first 40 days after child birth. Traditionally, the new mother is supposed to consume nutrient dense, freshly cooked, home made food, following dietary restrictions. The food is cooked without onions, garlic, garam masala, coriander seeds, turmeric etc . Refined oils are strictly avoided and meals are cooked in Ghee only. No pungent ingredients are used to cook meals for the lactating mothers for the first forty days. Cruciferous vegetables, beans, pulses are also avoided for initial few weeks. Cold food, cold drinks, ice creams, fried food etc are also avoided. Cumin seeds are generously added to almost every dish. Chillies are avoided and only black pepper powder is used to make food for the new moms. Vegetables like bitter melons, Sponge gourds, Ridge gourds, bottle gourds, drumsticks etc are to be consumed. These vegetables are cooked in tomato based curries, flavored with green cardamoms and black pepper. Fenugreek leaves, drumstick flowers, dried tender drumsticks (Suhandhro) are most commonly had by the lactating mothers in the first few weeks after delivery. Steamed rice, pulav, biryani etc are avoided for first 40 days. Khichdi cooked in Ghee with pepper corns and green cardamoms is generally had in the lunch along with Methi or gourd’s curry. The rotis are made with whole wheat flour with loads of cumin, pepper and Ghee added to it. Lolo i.e roti sweetened with jaggery is mandatory to have and so are the home made sweets like Khorak, Majun, Khoyo, Magaz Ja ladoo etc, enriched with dry fruits, nuts, Khaun (Gum/Gond). A special mix of digestive herbs and nuts, called Fakki, is made for the new mothers. Broken wheat, Jowar or millet porridge could be had for the breakfast. A special sweet beverage is made, known as Tring/Ting by roasting whole wheat flour in ghee and is flavored with cumin and peppercorns. The above Thali represents the food that could be consumed by a new mom, not necessarily in a single meal. Starting from carrots, in a clockwise direction the dishes are as follows: 1) Carrots 2) Chehro Phulko (Cumin, salt, pepper flavored roti) 3) Methi (Fenugreek leaves) 4) Singyun Tamate mein (Drumsticks cooked in tomato gravy) 5) Tooryun (Sponge gourds) 6) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) 7) Lolo (in the centre of the Thali). Check the recipe of lolo here! 8) Rajgira ladoo (Not home made) 9) Tring (placed out of the Thali) Since most of the times, food is exclusively cooked for the new mother, I am sharing recipes for smaller portions (1-2 people max.) Chehro Phulko: Just add salt, pepper powder and cumin seeds to the whole wheat flour dough and make a thicker roti. Use ghee liberally to cook the roti. Methi: In a kadai (Preferably an iron wok), heat a tbsp of ghee and add a tbsp of cumin seeds (optional). Add two cups of fenugreek leaves and saute on high heat. Add a large tomato, finely chopped and salt as per the taste. Cook covered till tomatoes are mushy and the excess of moisture evaporates. Singyun Tamate mein: In a pressure cooker, heat 1 tbsp of ghee. Add 1 heaped tbsp of cumin seeds, 2 green cardamoms and then add two grated/blended tomatoes. Add salt and cook on high heat. Ginger is optional. Some do add it while others skip. When tomatoes are cooked (ghee leaves the sides) add drumsticks (7-8 pieces) that are scrapped and cut into 2 inch pieces, each. Mix and add around 1 glass of water, if you want it soupy or else add around 3/4 th glass of water. Sprinkle around 1/4th tbsp of back pepper and cover the cooker with the lid. Wait for one whistle and then lower the heat. Switch off the heat after 3-4 minutes. Can garnish with coriander leaves (optional) and pounded black pepper. Tooryun: Peel and chop 2-3 sponge gourds/ridge gourds. In a pan, heat 1 tbsp of Ghee and add 1 tbsp of cumin seeds. When the seeds crackle add 2 green cardamoms and 1 large tomato, chopped or blended. Add salt and around 1/4th – 1/2 tbsp of black pepper powder. Cook covered, for 8-10 minutes. Can add few spoons of water if the gourd is not cooked well by now. Garnish with some more black pepper powder while serving. Photey mein Karela: Bitter melons could be cooked in tomato gravy (Refer the Drumsticks curry recipe shared above) or could be made in watery gravy. The Photey mein karela that I made were without tomatoes. Peel, slit and smear salt inside the slits of gourds. After 2-3 hours, rinse the gourds (2 large or 3, if smaller in size) with water, multiple times and squeeze well. Heat 2 tsp of ghee in a pan/kadai/cooker and saute the salted gourds. Add 2-4 green cardamoms. Cook for 2 minutes on high heat and then lower the flame. Keep stirring frequently. After 5 minutes, add around 2 glasses of water, some salt and black pepper powder. Allow the gourds to cook, covered. In a pan it make take 15-20 minutes. If cooking in a pressure cooker, cook for 2-3 whistles. Garnish with more black pepper powder while eating. Tring: Recipe by Ms Neetu Matani! Video Recipe of Tring: In a pan, heat 1 tbsp of ghee. Add 1 tbsp of whole wheat flour. Roast on low heat. Add more ghee if needed. When aromatic, add 1 and half glass of water. Stir vigorously to avoid lumps. Use a whisker to break lumps, if any. Add 2-3 green cardamoms and 1 heaped spoon of jaggery (or more if you wish) and mix well. Allow it to simmer till it thickens a bit (3-5 minutes). Add 1/2 tbsp cumin seeds, 4-5 whole pepper corns and mix well. Simmer for 2-3 minutes or till the consistency is soup like. Transfer to a bowl and garnish with dried fruits/nuts. Some do add a little of poppy seeds and dried coconut powder too. Serve warm, preferably for the breakfast. And here is the last tutorial explaining the formation of Sindhi alphabet ي!

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Gogru Ji Khatain|AlifBe~48

Alka Keswani — Wed, 29 Dec 2021 09:50:57 +0000

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! Print Gogrun Ji Khatain|AlifBe~48 Ingredients 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 Method 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. 3.5.3251 And as always, here is a short video tutorial about how to write Hamzo in Arabic Sindhi!

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Hurbe Jeere Mein Patata|AlifBe~47

Alka Keswani — Fri, 17 Dec 2021 11:11:23 +0000

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. Print 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 Peel and cut potatoes in cubes. Rinse with water, soak in salted water till further use. Grate or blend tomatoes. In a pressure cooker, heat 2-3 tbsp of Oil/Ghee. Add curry leaves, cumin seeds and fenugreek seeds (Methidana or Hurb^o), chopped ginger and chillies. When cumin seeds turn darker in shade, add grated/blended tomatoes. Add salt, turmeric, coriander powder and mix well. Cook on high heat for 2 minutes. Drain the potatoes and add to the tomato gravy. Adjust the salt and cook on high heat for 4-5 minutes or till the oil separates. Add some coriander leaves and save the rest for the garnish. Add 2 cups of water and close the pressure cooker with the lid. Wait for 2 whistles on medium heat. Lower the flame and let the curry simmer for 2-3 minutes. Switch off the flame. 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. Garnish with coriander leaves are serve with roti/ Puri. 3.5.3251 Check this short Tutorial about how to write alphabet هہ in Sindhi!

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Vataran Ji Lilotari|AlifBe~46

Alka Keswani — Wed, 08 Dec 2021 06:18:27 +0000

The 46th Alphabet of Sindhi AlifBe (Persio – Arabic script ) is و in Sindhi, व in Devanagari and V in Roman Sindhi. And the corresponding dish for AlifBe` 46 is Vatan~an (Vataran) Ji Lilotari ! I know many of you will wonder whether it actually is a dish from Sindhi cuisine (coz. it sounds like a Gujarati style subzi) but well, it is indeed a traditional Sindhi Brahma Khastriya style curry and many of us know it by the name ‘Peas Tamate mein’ ( peas in tomato gravy)! Sindhi Brahma Khastriya community is yet another subset of Sindhi community and like Nassarpuri or Thathai Bhatia Sindhis Brahma Kshatris (Kshatriya) too have some unique/peculiar food rituals and food ‘nomenclature’ . Sindhi Brahma Khastriyas: The ancient Indian society was divided into four Varnas; Brahmins, Kshatriyas, Vaishya and Shudras. Each Varna was dedicated to specific social functions and though the classification was meant to create a society of specialised communities, it ended up being yet another way to exploit the weak and the naive. But to clarify the context of today’s post, I need to explain how two Varnas i.e Brahmins and Kshatriyas overlapped and how a subset of Sindhi community named Brahma Kshatriya or Brahma Khatris came into existence. While many believe that Lord Parashuram (Lord Ram’s avatar with an axe) was a Brahma Kshatriya since he was born in the family of Rishis but possessed traits of Kshatriyas, his disciple prince Jaisen, is considered to be the one bestowed with the title of a Brahma Kshatri by Rishi Dadhichi. History of Brahma Kshatriyas: (As learnt from Sindhi Brahma Kshatriya Panch) In the Treta Yug, a king named Arjuna ruled the kingdom of Mahishmati near Narmada river. He got a boon of possessing thousands arms and hence was later named as Raja Sahastrarjun or Raja Sahastrabaahu (One with Thousand arms). Once King Sahastrabahu went in a forest and visited ashram of Rishi (Sage) Jamdagini, father of Lord Parashuram. He spotted a cow, Kapila (Kamdhenu) in the ashram and insisted on taking away Kapila with him and though Rishi Jamdagini declined, the King forcibly took away Kapila. When Parashuram came to know about the audacity of the king, he went to the king to get Kapila back. He faced the wrath of King’s soldiers and a war like situation resulted in the death of King Sahastrabaahu. The sons of the king attacked Rishi Jamdagini’s ashram and as a result Rishi lost his life. Parashuram vowed to destroy Kshatriya community. A king named Raja Rattansen, in Sindh, came to know about the vow of Parashuram and when his army failed to control the wrath of Parashuram, the king, along with his wives, left the palace and took shelter in the ashram of Rishi Dadhichi. His children grew up learning Vedas and Shastras in the ashram. Parashuram found Raja Rattansen in the forest and killed him. When he visited the ashram and saw the children, he asked Rishi Dadhichi if the kids were Kshatriya or Brahmins. The rishi tried his best to cover up the kids. Skeptical yet curious, Parashuram took one of the child, named Jaisen, with him, assuring the Rishi that he will teach Jaisen the weaponry/archery etc. Years later an incidence revealed the truth of Jaisen ( that he is a Kshatriya prince) and lord Parashuram became so furious that he cursed Jaisen and as a result of the curse, Jaisen forgot all the knowledge imparted by Parashuram. But when Jaisen asked for forgiveness, Parashuram told him to return to Rishi’s ashram and that if Rishi agrees to accept Jaisen back, he will regain his knowledge. Feeling lost, he went back to Rishi Dadhichi who took him under his wings and that’s how a Kshatriya blessed with the combined knowledge of weaponry and Vedas came to be known as a Brahma Kshatriya. Sindhi Brahma Kshatriya Food: I first came across SBK food thanks to some posts shared by Prerna Sonejee in Sindhirasoi Facebook group. What intrigued me was how the dishes were named differently, as compared to the regular Sindhi way. Names like ‘Dhaaran Basar Ji dal’, ‘Surti Vaalan Jo sonto’, ‘Gaare Chokhan Ji Puri‘ sounded very different and that’s when I started connecting with people from this lesser known community to understand the nuances of the cuisine. I am learning something new everyday! Coming to Vatan~an Ji Lilotari, it is nothing but fresh/green peas (or chawli) cooked in tomato gravy along with one or two vegetables of your choice (Potatoes, Apple gourds, Lotus stem, Yam etc). The recipe was shared by Prerna Sonejee and I must say, it was one of the easiest dishes that I have made for the AlifBe series. Print Vataran Ji Lilotari|AlifBe~46 Fresh peas and Yam cooked in tomato gravy Ingredients 1 Cup shelled fresh peas 200 gm Suran (Elephant foot yam) 4 ripe tomatoes 1-2 green chillies ½ inch ginger chopped 2 tbsp oil/ghee ¼ tsp Hing (Use more if you wish) ½ tsp Turmeric 1 heaped tbsp Coriander powder (Optional) 1 -2 tbsp tamarind pulp Salt as per taste Fresh coriander leaves for garnish Method Blend or grate tomatoes. In a pressure cooker, heat oil/ghee Add hing, chopped green chillies and ginger. Saute for a minute and then add peeled and cubed suran. You can use potatoes/Apple gourds/ boiled lotus stem, bottle gourd etc. Add a little salt here. Gently stir yam (suran) and cook for 3-4 minutes on high heat. Add other vegetables, if using and then add peas and blended tomatoes. Add salt, turmeric and coriander powder and sir on high heat. Add around 1 and half cup of water and mix well. Close the pressure cooker with the lid and wait for 2 whistles on medium heat. Switch off the flame. Add Tamarind pulp and simmer for 2-3 minutes.Adjust the consistency of the gravy (refer the picture) and garnish with fresh coriander leaves. Enjoy with roti/rice or pulav. 3.5.3251 And here is a video tutorial about how to write in Arabic Sindhi:

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