J^aj~a Ji Roti~AlifBe~14
Ingredients
For Rice
  • 1 and ½ cup basmati rice or any other variety
  • 1" piece of Cinnamon
  • 3-4 cloves
  • 1 whole black cardamom (vadho photo or black elaichi)
  • 4-5 black pepper corns
  • 2 Bayleaves(or tejpatta)
  • 2 tsp of oil
  • Water to cook rice (mostly double the quantity of rice)
  • Few drops of orange food colour (optional)
  • Salt as per taste
For Curry
  • 2 Potatoes -Do not peel the skin.
  • Lotus stem (roots) or Beeh.-100-150 gm
  • 2 Onions
  • 2 Tomatoes (small )
  • 1 small Brinjal
  • Shelled green peas, a handful
  • Ginger about 1"
  • Green chillies 2-3 depending upon your taste
  • 1 /4 tsp Garam Masala powder
  • ½ tsp Turmeric powder
  • 1 heaped tsp Coriander Powder
  • ½ tsp Jeera powder
  • Salt to Taste
  • 2-4 tsp Oil
  • Fresh coriander leaves for garnishing
Method
To Make Rice
  1. Pick and rinse rice few times with water, till water runs clear.
  2. Let the rice soak in water for about half hour (or 15 minutes if using Basmati)
  3. In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds.
  4. Add rice and salt and mix gently.
  5. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer. Once the water is absorbed, cover it with a lid and cook on low flame till done.
  6. Serve hot with Beeh patata curry.
To Make Curry
  1. Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of Beeh). A knife or fork should smoothly slide in Beeh.
  2. Drain and keep aside.
  3. Clean the potatoes and cut each into large chunks. Rinse with water, drain and add salt. Soak in water if potatoes start to oxidise. You can peel potato skin but it tastes better with skin on.
  4. In a pressure cooker, add 2 -4 tsp of oil and add chopped onions.
  5. When onions turn pinkish, add chopped brinjal (with skin) and cook till the mixture is light brown in colour.
  6. Add chopped tomatoes, some salt, chopped green chillies, ginger and turmeric. Add half cup of water and close the lid, and pressure cook the mix for 2-3 whistles.
  7. When pressure subsides, open the lid, mash the gravy with wooden churner and put it back on flame.
  8. Add potatoes, boiled beeh, coriander powder and some salt, if needed and cook on high heat. Add few spoons of water if the mixture tends to stick to the bottom of cooker.
  9. Keep cooking on high flame, sprinkling water if needed, till the gravy looks homegenized. Add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. Add garam masala powder and some coriander leaves.
  10. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min. Put off the flame.
  11. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste.
  12. Garnish with fresh coriander leaves and enjoy it with piping hot rice.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/04/jaja-ji-rotialifbe14/