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14 Vegetarian Sindhi Thali meals

Alka Keswani — Sat, 29 Jan 2022 08:30:44 +0000

When I started sharing some Sindhi Thali spreads on Instagram (Sindhirasoiofficial) and Facebook page (Sindhirasoi.com), I started receiving many requests to share the recipes of each dish presented in the Thali. So I thought to share the details of all the Thali meals in a blog post for easy reference! Most of these meals were cooked across the year, though some are from the distant past. I haven’t meticulously planned the menus of these Thalis and the dishes were cooked depending on the seasons and availability of the ingredients during the lockdown, in the past year or so. Hence some dishes appear repeatedly in the Thali meals, shared below. Looking at the popularity of these Thali meals, I am now thinking of making well planned Sindhi Thali meals to share with you all. For now, do check some of these Sindhi Thali spreads and do let me know which of these appeals to you the most! Also do share with me your Sindhi Thali meal ideas. I will try to cook the combination in my kitchen and share it here! BTW my blog Sindhirasoi.com is now 14 years old! Yes, this blog was created on 29th January 2008 and to celebrate the 14 years of learning, un learning, of receiving awards, rewards, accolades and recognition, love and adulation, allow me to celebrate it by sharing 14 Vegetarian Sindhi Thali meals with you all! So here are some Sindhi Thali Combos! Sindhi Thali #1 Chithyal Gogrun (Mashed Turnips flavored with green garlic) Juar Jo Dhodho (Patted Jowar roti) Khichdi (Rice and Mung dal chilka cooked till soft) Gogrun Ji Khatain (Turnips Pickle) Curds and Salad Sindhi Thali #2 Beeh Palak (Lotus stem cooked with Spinach) Patri Khichn~i (Rice and Mung dal chilka cooked till porridge like) Basar Ji Khatain (Onion Pickle) Sindhi Thali#3 Palak Paneer Bhugha Chanvar (Rice cooked with caramelized onions and Khada masala) Gogrun Ji Khatain (Zero Oil Turnip pickle) Salad, Roti, Kheecho (Khichiya papad) Matho (Raita). I have made Bathua Raita and though it is not a traditional Sindhi dish but it is made in Sindhi style i.e boiled bathua leaves, chopped and added to beaten curds and flavored with finely chopped chillies and ginger. This is how we (The Sindhis) make the raita with bottle gourd/Drumstick flowers etc. Sindhi Thali #4 Masoor Dal made in Sindhi Style (Whole masoor dal added to caramelised onions and cooked with tomatoes, chillies, ginger, salt, turmeric and water till done and finished with a tadka of garlic, curry leaves and cumin seeds) Seyal Bhaji (Mix Vegetable curry) Patate Ja pakora (Potato fritters) Beeh Ji Tikki (Lotus stem Tikki) Salad, Raita (Bathua Raita), Papad and Roti Sindhi Thali #5 Beeh patata ( lotus stem and potato curry), Dal Suji jo seero (Sooji halwa) Beeh patate ji tikki (Mashed potato and Lotus stem tikki) Bheendi kadhukash (grated mango pickle) Kachri (Flower shaped fryum made from rice flour), Sindhi papad Vangi (cucumber) Rice Phulko (roti) Sindhi Thali #6 Beeh Patata (lotus stem and potatoes curry) Bhugha Chanvar with peas and Meha (Apple gourds) Sanna Pakora (Double fried, crunchy fritters) Dyamun/J^ammu (Gulab Jamun) Boondi Raita Roti, Papad, Salad, Fryums Sindhi Thali #7 Jhang Pulao (Mix vegetable Pulao) Soya (Nutrela) Daag^ mein (Nutrela cooked in Sindhi style gravy) Roti, Cucumber, Fryums and Boondi Raita Sindhi Thali #8 Boiled rice Dal (mix of mung dal and chanadal) cooked with tomatoes and chillies and tempered with ghee, cumin, hing and ginger) Matho (Doodhi i.e Bottle gourd raita) Kheecha (khichiya papad), papad Taryal Patata (Potato roundels, shallow fried and tossed with turmeric, salt, chilli powder and coriander powder) Roti Alu tikki Karela Aur Ji Ras mein (fried karela cooked in a soupy gravy of tempered mustard, coriander powder and turmeric, flavored with pounded black pepper) Kesar flavored suji halwa Sindhi Thali #9 Bhuga Chanvar ( Rice cooked with caramelized onions) Saibhaji (Sindhi style Spinach sabzi) Taye waara patata and vaangan (Tawa/pan fried potatoes and brinjal) Boiled and roasted Cholia ( Sawa phota/ Hara bhara) spiced with turmeric, coriander powder, chilli powder and amchoor. Roti, salad, curds and fryums Sindhi Thali #10 Dal Chanvar (Dal and Rice) Daas Karela ( Dhaage waale karele) Sanna Pakoda ( Double fried fritters) Macrolyun Phoolpatasha ( A traditional Sindhi dish made by cooking Elbow pasta and Makhana in onion tomato gravy) Gajrun jo seero (Gaajar Halwa) Gogrun ji Khatain (Turnips in Kanji style pickle) Kachumber (cucumber, onions and tomatoes spiced with salt, chilli powder and lemon juice) Papad and Roti Sindhi Thali #11 This is a Thali most suitable for a new mother. As per Sindhi tradition, a new mother is supposed to have home made, nutritious food without onions, garlic, garam masala, turmeric etc, for the first forty days. Known as Viyam Ja Khada (meaning, post- partum food or food after child birth) the above thali is made as per the dietary restrictions for a new mom. Carrots Chehro Phulko (Cumin, salt, pepper flavored roti) Methi (Fenugreek leaves) Singyun Tamate mein (Drumsticks cooked in tomato gravy) Tooryun (Sponge gourds) Phote mein Karela (Bitter gourds cooked in Cardamom flavored curry) Lolo (in the centre of the Thali). Rajgira ladoo (Not home made) Tring (placed out of the Thali) For More details about the diet or for the recipe of each dish, please click here! Sindhi Thali #12 Tidali (3 dal mix) Juar Jo Dhodho(Patted Jowar Roti) Vangan (Tawa fried Brinjal) Bartho (Brinjal Chutney) Kachumber (Onion rings marinated with salt, chilli powder and lemon juice) Mint Coriander chutney Sindhi Thali #13 Lun~ak (Purslane) (Recipe coming up next) Churi Khichdi (Dry Khichdi i.e rice and mung dal chilka cooked with salt and water) Karele Ji Chhill (Sun dried bitter gourd peels, toasted on a griddle with a tsp of ghee/oil) till crunchy. Mirchan Ji Khatain (Bhavnagri chillies pickled in lemon juice) Curds, Roti, Cucumber and Papad Sindhi Thali #14 The most Popular Sindhi Thali I have ever made!Starting from roti, in clock wise direction: Shikarpuri Phulko (Simple whole wheat flour Roti) Koki Baat Jo seero (A sweet made from broken wheat) Sindhi Kadhi Saibhaji (Sindhi style Spinach cooked with assorted vegetables and lentils) Dal (Yellow lentils) Das meha Boondi raita Kachalu and Alu Took(Crisp fried Taro root and potatoes) Sanna pakora (Double fried gram flour fritters) Attey ja Ladoo (Whole wheat flour ladoo) Tosho (A sweet made from flour and sugar syrup) Steamed rice topped with Sindhi Boondi Sindhi Papad and Kheecha (Khichiya papad) Gathri pickle /Bheendi/Kadhukash (Mango pickle, on the top left, outside Thali) So if you were to cook/share a Thali meal with your friends/Family, which of the above meals would you love to share? Do let me know in the comments. Also, if you think that this post is worth sharing, then please do so! Don’t forget to tag me so that I can thank you personally!

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Ta’am For AlifBe of Sindhi Food ~30

Alka Keswani — Sat, 03 Jul 2021 10:38:39 +0000

In Arabic Sindhi there are two consonants that sound similar but are actually different; ت and ط , i.e ‘T’ as in Taiwan, Tahini, Tabla etc. ت as in Tosha was covered in the AlifBe~ 6 , while the 30th consonant i.e ط is what we are discussing today. Unlike the ت that is used for words of Sindhi origin, ط is used for words of Urdu/Persian/Arabic origin. So what are we going to discuss today? Ta’am is what we will talk about. Meaning of the word Ta’am varies across the different languages. While in Jewish it means ‘taste’, in Turkish and in Urdu it means ‘Food’. Many believe that the word Ta’am comes from ‘Tamsik’ or Tamasic, one of the three Gunas or attributes in which food could be divided as per yogic concept or as per ‘Samkhya’ school of Indian (Hindu) philosophy. Tamsic food is what that makes you lethargic. Not sure that’s what Ta’am in Sindhi means! In Sindhi it generally means ‘Dish’ which could be both; food as well a serving plate/thal! Also in Sindhi, the word Ta’am (pronounced as त’आम) could mean the variety of dishes or a festive spread or even a daawat. You would often hear a child being asked “What Ta’am did your Grandmother feed you”? after he or she is back from a visit to Grandparents. Or a sarcastic remark ” Ta’am toh khaeen” (“enjoying a feast”) hurled at you by a friend or a neighbor when you are spotted eating a luxurious meal, is not uncommon. And here is one such platter or Sindhi Ta’am for AlifBe of Sindhi Food! Starting from Raita in the clockwise direction: D^ahi Boondi (Raita) Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dhotal dal (Yellow Mung dal) Sooji jo seero (Sooji or Semolina halwa) Bheendi pickle (grated raw mango pickle) Sindhi Kachri (Rice flour Fryums made in flower shape) Beeh patate ji Tikki (Mashed lotus stem and potato vada)-Scroll down for the recipe! Sindhi Papad Phulko (Whole wheat flour roti) Chanvar (Boiled rice) Vangi (Cucumber) We don’t get good quality lotus stem around our home so our parents (MIL and FIL) make sure to send in some for me to cook and relish it the way I would prefer. This time too, the lotus stem is courtesy Papa, my father-in-law! For the Recipe click here: Beeh Patata (in thickish or ‘lipti hui‘ gravy) Dal Recipe: Dhotal dal (Yellow Mung dal) Recipe: Sooji jo seero (Sooji or Semolina halwa) Recipe: Bheendi pickle (grated raw mango pickle) Print Beeh Patate ji Tikki Mashed Lotus stem and potatoes spiced and coated with besan batter, fried twice! Ingredients 150 gm Lotus stem 2 Potatoes, boiled 2 green chillies Salt as per taste 2-3 cloves of garlic (optional) Ginger ½ inch piece Garam masala powder ½ tbsp Coriander powder ½ tsp Turmeric (Optional) ¼ tsp Amchoor ½ tsp Annardana (Dried Pomegranate seeds) 1 tsp Whole coriander seeds 1 tsp Coriander leaves, a handful For Besan Batter 1 Cup Besan Salt as per taste Turmeric powder ½ tsp Red chilli powder ½- 1 tsp Meethi soda (Cooking/baking soda) a generous pinch Oil for frying Method Clean Lotus stem and slice in small pieces. In a pressure cooker, add lotus stem, salt and 2-3 cups of water. Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash. Drain and mash it well. Pound ginger, garlic, chillies, annardana and coriander seeds. In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well. Divide this dough into 5- 6 balls, more or less depending upon how big or small you wish the vadas to be. In a separate bowl, mix besan, salt, chilli powder, turmeric and baking soda and gradually add water to make a smooth batter of pouring consistency. Heat oil for frying in a kadai. Dip each ball into the batter, coat well and drop carefully in the hot oil. Do not crowd the kadai/pan. Fry in batches if needed. Fry on medium flame till almost cooked. Remove from the pan and let the vada cook down a bit. Press each vada, gently, in between your palms to flatten it (i.e make a tikki). Flash fry in hot oil to make the besan coating crisp. You can avoid double frying and instead fry the vada just once but a typical Sindhi style tikki is twice fried. Tastes best with mint coriander chutney. 3.5.3251 And before I sign off for the day, here is a small video about how to write Sindhi AlifBe!

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J^aj~a Ji Roti~AlifBe~14

Alka Keswani — Sun, 11 Apr 2021 19:43:28 +0000

In olden days, a wedding in a Sindhi home would mean a buzzing neighbourhood. The male clan would deal with the logistics of a wedding, distributing wedding cards, booking tickets for relatives traveling from far and wide, making arrangements for their stay, booking Maharaj or cook/s to cater to family/relatives, friends etc. The female clan (from the family as well as from the neighborhood) on the other hand would take charge of stocking spices, grains, pulses etc. Almost a fortnight before marriage eve, ladies in the family and around would wind up the daily chores and come together to make papad, kheecha (rice papad/fryum), potato chips etc to serve to guests as well as to pack those to give away as a parting gift or a return gift. Mango pickles were made for summer weddings, well in advance while for winter weddings mostly onion, carrot, cauliflower and turnip pickles were made. Quilts, bedsheets, pillows, mattresses were taken out and kept out to soak up sun-rays. Borrowing these from neighbours was not a taboo. Chairs, steel plates or cutlery too, if needed, were borrowed from neighbors, relatives and friends (one of the reasons for having utensils/cutlery engraved with names was to make sure that there was no mix-up). Marriages in 1970’s: My childhood memories of marriages in family or around, revolve around pitching in for making papad, chips (kids were given the job of safeguarding papad kept in verandah or passages, from birds or strays), of banging spoon on a thali while the ladies sang laadas (wedding folk songs), watching raandha (male cooks) burning logs in open areas (outdoors) to cook food in huge degh or Cauldron or watching lady helpers as they chopped bulk of vegetables for salad etc. Till 70’s a marriage ceremony was more about following the rituals than following ‘trends’. People attending a wedding or a reception were offered Sherbet/Cold drinks or an ice cream if the bride’s family was rich. There was no buffet system for Wedding/Reception but close relatives, friends and neighbors of the bride side family as well as the groom’s family were treated with a feast cooked at their respective homes. Traditional feast Food on the plate: Bhuga chaawra, Beeh Patata (recipe shared in this post), Phulko (chapati), Sindhi Papad, Sanna Pakoda, Nalli Kebab (fryums), salad, boondi raita and Gulabjamun! The traditional Sindhi ceremonial food cooked on wedding days used to be different from what it is, now! A typical meal before wedding would be garam masala flavored rice, an onion tomato based subzi of lotus stems and potatoes ( with skin on) heavily flavored with garam masala. Rotis were made by a bunch of helpers of the Raandho (head cook) while some would fry fresh crisp pakode. Some would cut fresh salad vegetables while others would fry fryums, roast papad etc. The chaos would be overwhelming then but still the smoky flavors of the food being cooked, served and relished would make my heart sing. Beeh patata ( lotus stem with potatoes) curry was commonly made as a marriage ceremonial meal, back then, though some still follow the tradition. Many a times if the subzi is to be offered to bhambhan or Brahmin, it is made without onions and garlic (as a Brahmin is offered only satvik food) and by using a base of spinach and brinjal but when it is made for the family, friends, neighbors and relatives, it could be made with onions as the base. Beeh Patata made for the marriage feast had distinct flavours. Cooking brinjal with or without onions to make the base of the curry, would not only give a body to the curry but would also make the gravy homogenous when bhunoed. Potatoes were used with skin on (not peeled) and the freshly ground garam masala along with whole spices were generously used for pronounced flavors and spicy kick. Above all, cooking on logs would make the curry smoky and delectable. The Beeh Patata curry was usually served with degh waara chaanwran, generally, the rice cooked with whole spices….a match made in heaven! In Sindhi language a baaraat (Procession) is called J^anj`a or जञ and (I may be wrong here) the baaraatis or folks attending the ceremony are called J^aanj~ee while the marriage feast is called J^uJ~u. Since there is a lack of proper information in new dictionaries about these traditional words, I cannot confirm if these are the proper terms. But in general a baaraat could mean a procession as well as the people gathered for the procession. And the feast of Beeh Patata and rice served to them was casually called as J^aj~a Ji roti ( roti here means a meal and not the pulka/flatbread). And the 14th letter/consonant in AlifBe series (A-Z of Sindhi Food) is ڃ in Arabic Sindhi, J~ in Roman Sindhi and ञ in Devanagari. This letter is not used in the beginning of any Sindhi word. A perfect example of its use in Sindhi language is the word जञ and hence I have picked जञ जी रोटी for the 14th letter of Sindhi AlifBe. Print 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 Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. 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. Serve hot with Beeh patata curry. To Make Curry 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. Drain and keep aside. 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. In a pressure cooker, add 2 -4 tsp of oil and add chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and cook till the mixture is light brown in colour. 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. When pressure subsides, open the lid, mash the gravy with wooden churner and put it back on flame. 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. 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. 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. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251 And as usual, here is a short video to help you in understanding formation of the letter ڃ !

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Beeh Patata

Alka Keswani — Sun, 04 Jan 2009 08:39:24 +0000

Memories are myopic? Are they?? Well I don’t completely agree to this belief, since I am amongst those who dwell in beautiful past. I hate to look at reprehensible stuff around me, but unfortunately I am always forced to throw myself in pits of gloom, corruption, political vested interests and rising prices and declining bank balances. Pity, I can’t turn my eyes off the budging ugly head of terrorism and hatred but I wish I was allowed to be self occupied, innocent, energetic and bubbly kid forever and ever and ever! Well, I don’t wear wishbones where my backbone ought to be, I am as practical as a person is supposed to be, but still there are moments when I simply loathe growing up , because no longer I enjoy the simple blessings of life, as I did ,when life was all about toys and plays, friends and laughter, school and homework, Chuppa chuppi and chor police. The new generation is just not interested in such outdated outdoor games, when they have fancy gizmos to fiddle around for their amusements. Sincerely, how many of you remember chasing your friends behind the nook and corners of houses to do a Thappi (patting the wall to declare out) or during blind buff? How many of you still cherish the memories of climbing the trees of neighbours to pluck the mangoes or guavas? How many of you hid the bruised knee or elbows from your parents, so that they don’t come to know about your adventure of climbing on a roof to get back that shuttlecock which almost always landed to the neighbor’s roof? Is anyone still nostalgic about the so called doll’s wedding, a trip to a neighbouring park with friends, breaking glass window panes with your cricket balls, or that triumphant shout when you got hold of that kite at some higher branch of tree, the non ending talks with your friends at a terrace, sharing your innermost joys and woes? The Group studies, the nights that were spent awake studying at some friend’s place with many rounds of milk, tea and snacks courtesy the lovely aunts. The way you freaked at the thought of appearing for exams, or the most peaceful feeling in the world, when you handed the last exam answer paper to your teacher? The celebration of clearing exams, at some roadside restaurant, by relishing Dosa, pavbhaji or even Vadapav, when you were surviving on shoestring budget. The shrieks (of joy) of friends in hostel when you carried some homemade Gaajar ka halwa or Ladoos,which your mother packed for them, so that the poor things do not miss their families on festivals. Those silly fears, ridiculous fights, melodramatic patch ups, all in all, a great life! I miss those days? Do you?? My mind was flooded with nostalgic memories, since I made this Prasad rice and Beeh patata (lotus stem and potato curry because of two reasons….one that this preparation is generally distributed at langars and they taste awesome, and secondly this lunch enjoyed the numero uno position during marriage ceremonies of Sindhis, few decades back, when there was no trend of buffet lunch or dinner as such. The marriage ceremony was held in a simple way, with just biscuits and Sherbets or tea. But yes, relatives and neighbours were included into the joyous atmosphere by sharing this Beehpatata and Degh waara chaanwaran. Huge iron or aluminum pots or containers were used for cooking on the logs of wood, or coal (sighri) or stove and generous quantities of rice and curry were cooked and the ceremonial feast was then shared with friends, relatives and neighbours as a part of marriage ritual. So let me share, how I made this most wonderful Sindhi curry and rice. The above thali consists of Degh waara Chaanwaran (spiced rice), Beehpatata (lotus stem and potato curry), Gulabjamun, Roti (flatbread), Sindhi Papad, Ghogroon ji khatairn (Turnip pickle), and Kabab (fryums made from rice flour). Beeh patata (lotus stem and potato curry) Print Beeh patata ain Degh waara chaawaran Traditional Sindhi style Lotus stem potato curry with spiced rice served during marriages Ingredients For Rice 2 cup basmati rice or any brand that you generally use. 1 small (1") piece of cinnamon 2 tsp of oil 2 cloves 1 whole black cardamom (vadho photo or black elaichi) 2 -3 black pepper corns 1 Kamaal Patt (Tej Patta) Approximately 4 and half cups of water (you may need more or less depending upon the type of rice and its quality) 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. Thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks. 8-10 ,1 cm thick pieces of Beeh. 2 Onions (medium sized) 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 ½ tsp Turmeric powder 1 tsp Coriander Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method To Make Rice Pick and rinse rice few times with water, till water runs clear. Let the rice soak in water for about half hour (or 15 minutes if using Basmati) In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds. Add rice and salt and mix gently. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer.Cover it with lid and gently mix it for one or two times intermittently. Cook till done. Serve hot with Beeh patata curry To Make Curry 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) Drain and keep aside. Clean the potatoes and cut them into large chunks.Wash and add salt.Soak in water if potatoes start to oxidise. In the pressure cooker, add 2 -4 tsp of oil and saute chopped onions. When onions turn pinkish, add chopped brinjal (with skin) and saute it till the mixture is brown in colour. Add chopped tomatoes,salt,chopped green chillies, ginger and all dry masalas. Stir and cook for few minutes on high flame and add potatoes and Beeh. Add few spoons of water if the mixture tends to stick to the bottom of cooker. After 2-3 minutes of bhunoing, add hot water and shelled peas.The water should be just above the level of Beeh and potatoes. 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. When the pressure subsides, open the lid and check for the seasoning and consistency of gravy and adjust according to your taste. Garnish with fresh coriander leaves and enjoy it with piping hot rice. 3.5.3251

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