Nasarpuri Seyal Bhaji |AlifBe~44
Ingredients
For green paste:
  • A bunch of coriander leaves
  • 4-5 green chillies
  • 1 inch piece ginger
  • 10-12 garlic cloves
Other ingredients
  • 2 Onions
  • 2 Tomatoes
  • 2 Potatoes
  • 7-8 Okra
  • 2-3 Small tender Apple Gourds (Meha/TInde) optional
  • 2 Small whole onions optional (I didn't use onions)
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 Cup Jowar/ Bajra flour
  • 3-4 tbsp Oil
  • Salt as per taste
Method
  1. Blend or pound using mortar and pestle, coriander leaves, chillies, ginger and garlic. Make a coarse paste.
  2. Save 2 -3 tbsp of this paste to make Dhokri.
  3. To make Dhokri, mix the above reserved paste with 1 cup of Jowar/Bajra/rice flour and add some salt and 1 tbsp of oil. Mix everything well and using water, a little at a time, bring together the mixture to make a firm dough. No need to knead the dough. Divide it in 7-8 portions and make small flat discs of each portion. These are called Dhokri (Dhokni). Grease each with some oil and keep covered till further use. Ideally one should make Dhokri just before steaming it but to avoid confusion I have mentioned the process in the beginning. Watch the video to understand the steps properly.
  4. Heat 2-3 tbsp of oil in a pan.
  5. Add 2 small onions, finely chopped.
  6. Cook on medium heat till translucent (slightly pink)
  7. Add the green paste
  8. Add a little of salt and cook till rawness of green paste disappears i.e for 4-5 minutes.
  9. This is an optional step but it gives more flavor to the whole vegetables. Remove 2 tbsp of this cooked mixture and use it later to stuff Tinde and Okra. You can use whole vegetables without stuffing too.
  10. Add chopped tomatoes, some salt (salt is to be added in various stages so add a little at a time), turmeric and coriander powder and cook on medium heat while the pan is covered with a lid.
  11. Meanwhile peel and slice potatoes in thick roundels and soak these in salted water till further use. Peel and slit apple gourds, onions, if using, into criss cross to make a space for stuffing. Tip off the ends of Okra and slit each from top (head) towards the tip.
  12. Coming back to the gravy, mash tomatoes and then add potato roundels. Stir to coat potatoes and cook covered on medium heat for 2-3 minutes.
  13. Stuff Apple gourds, onions and Okra with the cooked onions and green masala mix that we saved.
  14. Since potatoes take longer to cook, we added it first. Now add stuffed gourds and onions (if using) and gently mix the sabzi.
  15. Add 2 cups of water to the sabzi and place an idli steamer plate over it. Traditionally a muslin cloth was tied over the rim of the vessel but I found it to be tricky hence used the idli plate. Luckily my idli plate fits well over the kadai that I used for making the sabzi.
  16. Lower the heat to minimum. Place a clean piece of mulmul cloth over the plate. Moisten it slightly.
  17. Place the Dhokryun on the cloth adjacent to each other.
  18. Cover the lid of the pan and allow everything to cook on low heat.
  19. The stuffed vegetables will cook inside the pan and the Dhokri will get steamed above the pan using the steam arising from the boiling gravy.
  20. After 7-8 minutes, the Dhokri will be set. Transfer each on a plate carefully.
  21. Give the sabzi a mix, add few tbsp of water (or more if you need a little gravy) and make a layer of stuffed bhindi (okra) and steamed Dhokri above the sabzi.
  22. Cover and cook on low heat for 5 minutes.
  23. Flip once, very gently and cook covered, for 5 more minutes.
  24. The Nasarpuri style Seyal Bhaji with Jowar Dhokri is ready to relish.
  25. Ideally had with roti, but you can enjoy it as a side dish with dal rice or have it just as it is since the Jowar Dhokri is very filling and tastes amazing in combination with potatoes, okra and gourds.
  26. Here is a simpler version of the recipe:
  27. Blend 2 small onions, 2 tomatoes, coriander leaves, ginger, garlic and chillies to make a paste
  28. Use some of this paste to make Dhokri and add the rest of this paste in a pan with 3 tbsp of oil.
  29. Cook on medium heat till rawness of onions and garlic is gone.Add salt, turmeric and coriander powder.
  30. Add potato roundels and a little salt. Cook and cover for few minutes. Add 2 cups of water.
  31. Lay other whole vegetables (apple gourds, onions, Okra) and Dhokris above the potato and gravy mix. Do not mix.
  32. Cover and allow to cook on low flame for 10 minutes or so. Stir very gently so as to not break the Dhokri.
  33. Cook covered for 8-10 minutes more, till a knife pierced in Dhokri comes out clean.
  34. Make Dho
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/11/nasarpuri-seyal-bhaji-alifbe44/