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

The post A to Z Of Sindhi Food appeared first on Sindhi Rasoi |Sindhi Recipes.

Raanh/Chauran ~AlifBe~24

Alka Keswani — Sun, 30 May 2021 06:42:57 +0000

As mentioned many times in the AlifBe series, the 52 letters of Sindhi Alphabet are divisible into 16 shape groups and so far four shape groups are done and dusted! For the recap of the alphabets covered so far, please check this list! In the 5th shape group there are three letters and the first one in this group isر in Arabic Sindhi, र in Devanagari, while in Roman Sindhi it is R as in Ratnagiri/Rajasthan etc. And the corresponding Sindhi dish is Raanh, also called Chauran and Chawli for AlifBe of Sindhi Food #24 Raanh or Black eyed beans are often a part of Prasad in Sindhi temples. Simply boiled with salt and water till soft, Raanh are distributed with Kanau (Karao or Kada Prasad) or with Suji jo seero (Semolina halwa). In many Sindhi homes, Raanh are made in tomato gravy and you can find its recipe here! But personally I like these beans cooked in the typical Sindhi style Onion Tomato gravy, with no other overpowering ingredients like garlic or garam masala powder. I am often asked about how to make a homogenous ‘daag^ waari ras‘ (gravy) without using a blender. ‘Daag^‘ here means a brown coloured gravy that Sindhis use as a base to cook many Sindhi style curries and let me demystify the ‘daag^‘ today! To cook a perfect ‘Daag^ waari ras‘: 1) Make sure that you are using sufficient fat(ghee/oil)…not too much, but just sufficient enough to help proper sautéing of onions. If you use very little oil the onions will stick to the bottom of the pan/cooker and may get burnt or turn crisp. We want perfectly browned but yet soft onions. If you use more than needed fat, the oil will float in the curry and may not to be acceptable to health conscious people. Here is a tip: Add sufficient oil initially, cook onions till brown and then drain out the oil. Re-use it in a day or so to cook another onion based curry. 2) Never allow onions to turn crisp. Crispier onions affect the texture of the final dish as the gravy would look chunkier and not smooth. Make sure that onions are not burnt. Even few burnt bits can turn gravy bitter. 3) Do not blend the gravy using a blender. Always whisk it with a wooden whisker if you want the typical Sindhi flavors of the dish. 4) Once onions and tomatoes are cooked well, add vegetables/meat/chickpeas/Soya chunks etc and bhuno it well till oil separates out (no need to bhuno black eyed beans). Keep sprinkling some water if the contents start sticking to the bottom of the vessel. 5) Add some water to make the gravy and cook vegetables/meat/beans etc first on high flame and then always simmer the curry on low flame, preferably under pressure (Mostly pressure cooker is used to make Daag^ waari ras i.e gravy). 6) You can add Akha garam masala at the beginning or can add some garam masala powder while bhunoing and some, towards the end of cooking process. Hope this helps! If you have any doubts or troubles while cooking any Sindhi food, do let me know via comments and I will make sure to discuss it with you! Here is the recipe: Print Raanh ~AlifBe~24 Raanh or Black eyed Beans cooked in onion tomato gravy! Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 Green chillies 2-3 (As per taste) Ginger 1 inch piece Salt Turmeric powder ½ tsp Coriander Powder 1 tbsp Oil 2 tbsp Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours. Later discard the water if it is frothy and rinse 1-2 times again. In a pressure cooker heat 2 tbsp of oil, add chopped onions and ginger. Cook onions on medium to low flame, till brown. Add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes. Mix well and allow tomatoes to turn mushy. Add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles. Put off the flame and let the pressure subside! Open the lid, whisk the mixture properly with a wooden whisk (Mandhiyaro). Add soaked beans and some salt along with a tbsp of coriander powder and mix properly. Add some water (about 2 cups) and again close the lid and wait for a whistle of cooker. Put the flame on lowest and allow beans to cook under pressure for 10 minutes. Comparatively fresh beans that are soaked well, tend to soften by then. Else cook a little longer. Once cooked, adjust the consistency of gravy, if needed and serve it garnished with coriander leaves. Goes well with white steamed or boiled rice and/or rotis! 3.5.3251 Signing off with this short video about how to write in Arabic Sindhi!

The post Raanh/Chauran ~AlifBe~24 appeared first on Sindhi Rasoi |Sindhi Recipes.

Jeth Ji Sesa~AlifBe~12

Alka Keswani — Wed, 07 Apr 2021 15:31:45 +0000

The 12th consonant in Sindhi Alif Be is ڄ, a unique one, because it is used in very few languages, one of it being Sindhi (Saraiki is another language where this is used). In Roman Sindhi it is written as J^ and as ॼ in Devanagari. ڄ is a Voiced (vocal chords vibrate when you utter this) Palatal (middle of the tongue touches hard palate) Implosive ( you breathe in instead of breathing out while uttering this). You can check this link to know how ڄ is pronounced! There are limited number of Sindhi words starting with this alphabet. Some examples are j^aari (the net), j^ibh (tongue) and j^ethu. J^ethu is the third month in Lunar calendar, also known as Jeth or Jyeshtha. There are barely any Sindhi dishes that start with the letter ڄ. So I thought to share a food ritual related to a lesser known festival of Sindhis, called J^eth Ji Sesa ! Sesa festival is observed on J^eth ji Ummas i.e Amavasya (No moon day) in Jyeshtha month as per lunar calendar . The festival is known as J^eth Ji Ummas or Khumbh or simply Sesa! Some Sindhis do observe it on the next day of Ummas which is a New moon day (Chand)! Some festivals or rituals stay close to your heart and you derive from it a certain warmth, some comfort and a feeling of being loved and cared for. Scientifically this ritual may not have any valid point but if you believe that faith can move mountains and calm the wild seas then you do believe in rituals like Sesa too. The festival reminds me of my school days, when the new academic year would start around this festival and so would rains, mostly! The thrill of reuniting with school friends after summer vacations, the pre monsoon showers bringing temporary respite from sultry summer heat and the feeling of happiness in the chaos of festivities were some of the things that would make the Sesa a special day, then, and the memories of those lovely moments still warm the cockles of my heart! Khumbh or Sesa or J^ethu Umaas/J^eth Puja, is, kind of, a patriarchal ritual followed by (generally) Sindhi ladies for the well being of male family members, in olden days. Now the ritual is either not observed at all or many Sindhis do observe it even for the girl child in the family. In olden days the male clan would often travel overseas for business purposes and the family would be worried about their safety, particularly if they happen to travel during the times when the turbulence in sea or rivers would pose a threat to the human lives. At the beginning of J^eth month a vow was taken to offer a sweet dish to the Sea/river and prayers were done for the safety of the family member/s and on the Amavasya of the J^eth month Sesa ritual was done. Elderly ladies in the family would dedicate a sweet dish to each male member and that same sweet was/is to be added to Sesa every year. I find it amusing as how our feelings and thought processes change with time. While as a kid I loved the Sesa ritual, as a headstrong teenager I disliked the aura of patriarchy this festival was surrounded by! Years later we started including sweets or dryfruits/ nuts for girl child too and that’s when I started observing it again! I remember how my mother would get busy since early morning to make the feast for J^eth Pooja and then we would accompany her for the pooja rituals in the neighbourhood. Ladies would gather and chit chat while preparing for the rituals and kids would anxiously wait to hog on the puris and pakora, mangoes and sweets. Lunch on this day, in most of the Sindhi homes would be Chola chaanwar. After reserving some boiled chole for prasad, the rest of it would be cooked in an onion tomato gravy and was had with turmeric laced rice…such a bliss! In the Thali : Whole wheatflour Puri, shallow fried potatoes, Gulabjamun (home made), Seyun, B^aat Jo seero (Broken wheat halwa), mangoes and turmeric laced rice. Ps: Updating the blog posts with fresh pics from J^eth Ji Sesa – 2021 We generally add Mesu (Mysore Pak) too but couldn’t find it in the shops around. A Sesa i.e a prasad/offering of boiled kabuli chola ( Garbanzo beans) and peela chaanwra ( Turmeric laced rice) along with seyun (sweetened vermicelli), fried potatoes or pakora, Puri, Mesu (Mysore pak), Gulab Jamun and dedicated sweets, is plated in a Thali. The ladies gather at the water bodies. Though traditionally the ritual was done near a river or sea, nowadays the urban ladies perform the ritual around taps in the home or a temple and then the food offerings are either fed to birds/cows or collected by volunteers and immersed in a lake/pond or river nearby. Sesa or J^eth ji Ummas’ Ritual: Some grass is collected and mounds are prepared of grass and some Puri, shallow fried potatoes, pakora, seyun ( sweet vermicelli) along with the respective dedicated sweet/s, coconut etc are taken from Thali and are placed on the mound . A portion of the mound is then taken and tapped with other had and a small prayer is recited: “Aamra Leemra ( aamro leemro) khayi bharyosein paet, Jiyan muhinja Putra, potra, dhotra, jin rakhaayo J^ethu. J^eth seyun khaaraye, J^eth mesu khaaraye…( Include all the names of sweets offered).. J^eth maal khaaraye ” Roughly translates as: (had) Mangoes/ lemons (or does it mean ‘lim’ i.e neem?) and filled our tummies, Long live my sons and grandsons who made me observe J^ethu rituals. J^eth feeds seyun (sweet vermicelli), J^eth feeds Mesu (a sweet), J^eth feeds us a feast. Please note: I may have erred while translating this so if you know it better, please leave a comment on this post and I will rectify! The mounds are then collected and fed to birds/cows or as done in olden days, immersed into a water body. The rest of the food brought by ladies is collected, mixed and then distributed or shared with neighbours. Another Sesa Thali, with Mesu (Mysore Pak)! At our home we pray for all the family members and particularly for Sesa ritual a sweet/dry fruits/nuts are dedicated for children irrespective of gender. Please check the following links if you seek the recipe! Seyun and Patata Gulabjamun B^aat Jo seero Atta Puri Ps: Adding this small video that I made on Sesa (2021)! And finally check this video to known or learn the formation of Sindhi letter ڄ!

The post Jeth Ji Sesa~AlifBe~12 appeared first on Sindhi Rasoi |Sindhi Recipes.

Bheendi Pickle For AlifBe~5

Alka Keswani — Sun, 14 Feb 2021 13:54:17 +0000

The next letter in AlifBe for Sindhi food series is ڀ i.e Bh or भ as in Bharat or Bhutan. Please Note: If you don’t wish to read further but want to directly move to the recipe of Bheendi Pickle, then kindly click here! Else, do read on…… If you remember previous posts then you nay have noticed that except first alphabet ا (A), rest three alphabets covered so far ; ب (B), ٻ (B^), پ (P) have same basic shape while the number of dots vary! The fifth alphabet is formed using the same basic shape having 4 dots below the horizontal line. And a Sindhi dish starting with the alphabet ڀ i.e Bh or भ is Bheendi! No it is not an Okra dish! It is a classic Sindhi Pickle made from raw mangoes! The Sindhi Community is famous for its Pickles and Papad and Shikarpuri pickles were and still are the most famous pickles. Shikarpur, a city and capital of Shikarpur district in Sindh, was a well known hub for gold and spice trade along with cotton, brass etc. It was the city known for its schools and was the first city to have and intermediate college. Shikarpur was also popular for its distinct pickles and the credit would always go to the underground water of Shikarpur which used to be so sweet that the vegetables grown there would have peculiar flavors that would reflect in the flavors of Shikarpuri Pickles and hence pickles from Shikarpur would be toothsome and many a times even, exquisite, like the Bheendi pickle! Bheendi pickle is made from grated raw mangoes mixed with popular pickling spices like fenugreek seeds, kalonji, fennel seeds etc. but what makes this pickle unique is the way it is pickled. Spoonful of the pickle mix is tied in a potli of muslin cloth and the process is repeated for rest of the mix.All the potlis are then left to mature in the water+vinegar+mustard oil bath! I know many of you might be wondering about the name Bheendi and trust me, you are not alone! They say “It takes a village to raise a child” and this project ‘AlifBe of Sindhi food’ also takes a village to exist, thrive and prosper! Only those who got involved with me in my hunt of the traditional dishes, the proper pronunciations and the ‘nomenclature’ of the dishes, would know how exhausting this research and the project could get! I was always intrigued by the word Bheendi used for this pickle considering Bheendi was the term used for Okra but all I could gather was that it is called so because the pickle looks like a dot or bindhi. I was not convinced at all but since Spoken Sindhi is not as standardised as written Sindhi I assumed that maybe Bheendi is a corrupted word for Bindhi and my life moved on peacefully until the moment I reached for the alphabet BH in this AlifBe for Sindhi food series! As usual I first turned towards my better half to help me find some references in Sindhi Dictionary. Nothing helpful was found in the one we had. Then began the unending discussions with Barkha Khushalani Di (the one who is generously helping me out in this project since the day it was conceptualised) and for several days the brain storming went on and on but we were unable to conclude something assuring. I was getting restless but got some hope from the Kutchi connection; the Bandhani process (Tie and dye process) where tiny portions of fabric are tied using nylon threads (called Bheendi in local language) in specific patterns and dyed to make the popular Bandhani style clothes. Bandhani tie and dye process is known from Indus Valley civilisation era (As early as 4000 BC) and this dyeing process was introduced and popularised by Khatri community. I had a hunch that the way this pickle is tied in muslin cloth the name Bheendi might have a connection with bheendi in Bandhani. But I am yet to find if that is the real reason for the pickle being named Bheendi. I tried contacting with some people from Cloth (retail)/ dyeing/ weaving industries but am yet to get some relevant information about the connection between Bandhani Bheendi and Bheendi pickle. And just when I was about to give up, I received this message from Surrayya Kapri “Bheendi refers to tying your head with a cloth. Bheendi is tied using a cloth around your head to secure the rao (dupatta). In Sindh, older ladies tie a bheendi round their heads.” Phew!!! I finally got some relevant answers! BTW Surrayya Kapri from New Jersey, is a fan of Sindhi language, culture and food (cooking included). Her ancestral town is Kunri in Umarkot, Sindh, which is a big market for red chilies. She often shares with me the lesser known recipes/dishes/ jewellery/attire/fabrics/traditions of Sindh and Sindhis from bygone as well as modern era and we both often crib about the way our culture is losing its sheen. So now that we know why Bheendi pickle is named so, let us focus on how this pickle is made! Some make this pickle using tender raw mangoes (Kairi) while others use Rajapuri raw mangoes (not the kairi but the raw mangoes) You can find the recipe of the Bheendi khatti using raw mangoes, here! This pickle is also known as Kadhukash/Kadhukas/Kadukas/potli/gathri/gathiri pickle and the recipe varies across the community. Some do add whole spices like Kamaal Patt (Tej Patta), nutmeg, cinnamon etc along with the regular pickling spices while others avoid whole garam masala. And now comes a little twist! It ain’t a mango pickling season yet, in Mumbai but a fortnight ago I found some tender raw mangoes in the local market. We generally don’t get tender mangoes in January/Feb in markets around. Felt skeptical enough to not buy in bulk but couldn’t resist the temptation of buying a few since I had a recipe to try out. For those who are connected with me via Instagram might remember a post shared by me, about some traditional Bengali ingredients that I purchased from Amar Khammar, an online portal and one of the ingredients was Panchphoron, a typical spice mix used generously in Bengali cuisine. The Panchphoron is a mix of five spices; Fennel seeds, Mustard seeds, Cumin seeds, Kalonji (nigella seeds) and fenugreek seeds. I was curious to try a variant of Bheendi pickle using Panchphoron mix, since fennel, fenugreek and Nigella seeds are used in Bheendi pickle. I wanted to check how the pickle flavors vary if cumin and mustard seeds are added along with other spices and how different the pickle would taste considering that the proportion of each of the spices used in Sindhi style may be different from the proportion of each spice used in Panchphoron mix. So I pickled two mangoes using the panchphoron mix and I must say it works fairly good! So what I did was that I grated 2 mangoes (tender raw mangoes, but sadly the texture of mangoes after grating was not good enough) and to it I added salt, 3 tsp of Panchphoron mix, some turmeric, around 10 garlic cloves, 1 tsp red chilli powder, 2 tsp of crushed patali gur (Date palm Jaggery, courtesy Mr Arun Kumar Pandey), a dash of asafoetida and mixed 5 tbsp of mustard oil that was heated to smoking point and cooled before using. Rest of the process was same as that of Sindhi Style Bheendi pickle. So can you think of other Sindhi dishes starting with ‘Bh’? Do share pictures/recipes of Sindhi dishes cooked by you and I will publish selected few on this blog, with due credits!

The post Bheendi Pickle For AlifBe~5 appeared first on Sindhi Rasoi |Sindhi Recipes.

Pali For AlifBe ~4

Alka Keswani — Mon, 08 Feb 2021 19:02:32 +0000

We are on the 4th Alphabet of Arabic Sindhi Alphabet which is پ or P as in Roman Sindhi! Different books/ websites or articles related to Persio Arabic script will show varying results if you search for this alphabet. I am going with the Balbharti book of Arabic Sindhi (Maharashtra) as it is source I am referring for Alif Be series. You can find the scanned copy of this book here! Not only you will find the consonants and vowels in this book but also some rhymes and lessons covering the basics like alphabets, vowels, word formation etc. To make things easier, audio files are available with each page. Also those who asked me what software I am using for typing in Sindhi, then please note that it is the same website (Sindhyat.com) developed and maintained by my better half, where you can find options to type in Sindhi (Sindhi Keyboard) from where you can even copy and paste words elsewhere. And there is the dictionary too where you can find meaning of a word in Sindhi, Devnagiri and Roman. So پ is for Pakora, papad and Pali too! I have already shared a post about Pali but since this is a very very traditional dish made during winter season, I cannot help but pick Pali for P. Print Pali For AlifBe ~4 Pali or tender chickpea leaves cooked with tomatoes is a winter delicacy that is enjoyed with sorghum roti and white butter. Ingredients 250 gm Pali leaves (with stems) 15-20 leaves of spinach 3 Large tomatoes 2-3 green chilies 1 tsp cumin seeds ½ inch piece of ginger 2 tsp cooking oil ¼ tsp turmeric powder 1 heaped spoon of coriander powder Salt as per taste 1 tsp oil/ghee and 3-4 garlic cloves for tempering 2 tsp tamarind pulp (optional)* Method Carefully pick pali leaves and discard any tough stems, grass, weed etc. Rinse the leaves thoroughly with water. Discard thick stems of spinach and rinse well. Chop roughly and keep aside. In a pressure cooker heat around 2 tsp of oil and add 1 tsp of cumin seeds. Add pali and chopped spinach and around 3 large, ripe tomatoes, roughly chopped 2-3 green chilies and finely chopped ginger along with salt, turmeric and coriander powder. Add half a cup of water and close the lid. Lower the flame of the burner after first whistle of pressure cooker and cook under pressure for 10-15 minutes. Switch off the gas. Once the pressure subsides, open the lid of the cooker and mash the subzi with a wooden masher/whisker (Mandhiyaro). Ghotarn (manually mashing with masher in a circular motion) is very important here. You can blend the mix using food processor but I don't like pureed or paste like texture of greens and hence I avoided using a blender. You can add a spoon or two of Jowar flour while mashing pali for better consistency and texture. Give a tadka of chopped garlic and you can add some tamarind pulp here. In that case cook further for 4-5 min. I had it with Juar Dhodho (patted jowar flour roti) with some home made white butter and enjoyed a divine meal. *Adjust the quantities of tomatoes and tamarind as per your preference. Use less tomatoes if using tamarind. 3.5.3251 Special Thanks to Meena Chijwani ji for inspiring me to cook Pali and to Barkha Khushalani Di, who taught me that it is Pali and not Palli! So much to learn and so much to unlearn too! Other Sindhi Recipes starting with P are: Patate ja pakora Patate Wada Pakora Kadhi

The post Pali For AlifBe ~4 appeared first on Sindhi Rasoi |Sindhi Recipes.