Gyarsi (Ekadashi) Khadho For AlifBe~38
Ingredients
For Curry (Sindhi Gyarsi Bhaji/ Gyarsi Beeh patata)
  • 3 medium sized Potatoes
  • 100-150 gm Lotus stem
  • ¼ cup Sauri flour
  • 1 small tamarind ball
  • Salt (preferably sea salt or rock salt )
  • 1 tbsp Black pepper powder
  • 1 Green chilli (optional)
  • 2 tbsp Oil
  • 2 cups Water
For Dhodho (Flat bread) Makes 3
  • 200 gms ( 2 and half cup) Sauri (Bagar.varai/Samo) Flour
  • Salt as per taste
  • 1 tbsp Black pepper (crushed or powdered)
  • 2 tbsp Oil (optional)
  • 2 Mashed boiled potatoes
  • Water as much needed
  • Oil and ghee to cook roti.
Method
  1. Soak tamarind in 1 cup of water for about 15 min, mash it properly, and discard the fibre and seeds. We will use the tamarind water only.
  2. Scrap off the peel of lotus stem and cut in slants (1-2 cm thick). If the stem is very thin in diameter, you can cut it in 2 inch long pieces (not slanted).
  3. Clean the stem thoroughly if their is any mud inside the pores. Use running water and tooth picks to clean pores. If you buy the stem that is closed at both the ends, there wont be any mud inside.
  4. Boil lotus stem along with water and few drops of oil, in a pressure cooker. You can use some raw papad instead of oil to hasten the cooking process. A good quality Beeh (Lotus stem) will soften in 2-3 whistles of pressure cooker.
  5. When pressure subsides, open the lid of cooker and drain lotus stem. Keep aside.
  6. Heat a pressure cooker and add 2 tbsp oil. Add add sauri flour.
  7. Roast it till slight change in colour is observed.
  8. Add water, salt, black pepper powder and potato cubes along with boiled lotus stem, tamarind water, green chilli (if using) and mix properly. Close the lid of cooker and wait for 2 whistles.
  9. Later, check the consistency of gravy and adjust accordingly. This curry is supposed to be soupy. It tends to thicken with time.
  10. This Sindhi Gyarsi (Ekadashi) Beeh patata are relished with gyarsi dhodha
To Make Dhodho
  1. Take 200 gm of sauri flour , and mix salt, pepper, mashed potatoes and 2 tbsp oil (optional)
  2. Please Note: Adding oil will make Dhodho crisp while skipping oil will make Dhodho softer.
  3. Potatoes are added for the binding. So do not skip potatoes. Instead of using boiled potatoes you can use few chunks of potatoes from the Gyarsi Subzi.
  4. Mix everything well. Adding little water at a time, knead a soft dough.
  5. Grease your palms with little oil, take a portion of the dough and pat it between your palms (refer the recipe) video to flatten the dough ball as much as possible.
  6. Now grease a hot griddle (tawa) and gently pat the flattened dough rolling in circular motion with palm of your hand, till a thickness of paratha is achieved (since this is bit tricky, an easy way out is to take a clean polythene bag or butter paper and lay on kitchen platform. Now sprinkle some flour on this polythene sheet and place the dough, and then gently pat it in circular motion till a thick roti is formed and carefully pick it up and place on greased and hot griddle)
  7. Pour a little of oil and let the Dhodho cook on medium flame till small brown patches appear. Toss and cook on other side too. Repeat for the remaining dough.
  8. Enjoy it hot with gyarsi bhaji or with dahi
  9. The dough tends to get loose and difficult to handle with time. Hence make sure to cook the flatbread as soon as you knead the dough.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/09/gyarsi-ekadashi-khadho-for-alifbe38/