drumstick curry 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

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Singyun Tamate Mein~AlifBe~41

Alka Keswani — Wed, 13 Oct 2021 14:33:29 +0000

‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can use vegetables of choice, instead of drumsticks. Singyun Tamate mein Recipe Video: And though ridge gourd, smooth gourd, apple gourds (Tinde), potatoes are some of the popular options, this ‘Tamate mein’ style curry could be made using plenty of other seasonal vegetables. Personally, I prefer onion tomato based curries i.e ‘Daag^ mein’ over the tomato based curries but I do make it occasionally when I need to make a quick side dish with dal and rice or with the runny Khichdi. And oh! Singyun Tamate mein is the dish for the 41st Consonant of the AlifBe of Sindhi Food series. The consonant is ڱ in Sindhi, ङ in Devanagari and ‘ng‘ (or G~), as in ‘SiNGing’, in Roman Sindhi. Perhaps no word begins with this consonant and hence I have picked ‘Singyun Tamate mein’ for this peculiar consonant. Print Singyun Tamate Mein~AlifBe~41 Drumstick pods (Sehjan Ki phalli) cooked in aromatic tomato based gravy. Ingredients 3 small Tomatoes 2 Drumsticks 1-2 Green chilli/es 1 inch piece Ginger 7-8 Curry leaves 1 tbsp Cumin seeds 2-3 Green Cardamoms 1 tsp Turmeric ½ tsp Red chilli powder 1 heaped tbsp Coriander powder 2 tbsp Oil/Ghee Water 1 Cup (Or approx. 225 ml) Coriander leaves for garnish Method Rinse with water, scrape off the outer layer slightly and cut drumsticks into 2 inch pieces each. Blend tomatoes, chillies and ginger to make a fine paste or you can just grate tomatoes and chop chilies and ginger. Heat 2 tbsp oil in a pressure cooker. Add curry leaves followed by cumin seeds and slightly crushed green cardamoms. When the cumin seeds turn brown, add tomato chilli paste. Add salt, turmeric, chilli powder and coriander powder. Mix and add drumsticks. Cook (Bhuno) for 5-6 minutes or till the oil separates out. Add a cup or so of water. Add coriander leaves and close the pressure cooker with the lid. Cook on medium flame and wait for one whistle of the pressure cooker. Switch off the flame. When the pressure subsides, open the lid and check the consistency of the gravy. Heat further if you require thicker gravy, or add some boiling water if you need soupy gravy. Garnish with more coriander leaves before serving. A dash of freshly pounded black pepper enhances the flavor of the gravy. In that case, reduce the quantities of green chillies and red chilli powder. If making for the lactating mother, exclude turmeric and red chilli powder (for 40 days). 3.5.3251 Want to learn how to write Sindhi Alphabets?Just follow these simple tutorials about Arabic Sindhi alphabets and see if Devanagari and Roman Sindhi (English) alphabets given alongside make it easier for you to understand Sindhi or not!

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Bhughal Singhyun~ Drumstick Curry

Alka Keswani — Thu, 17 Jul 2014 14:17:56 +0000

Singhyun or drumsticks (Moringa oleifera/Sem phalli ) is yet another favorite vegetable of Sindhis, and is used in variety of ways in day to day meals. Not only the pods of Drumstick tree are used in Sindhi cuisine, but the flowers; both fresh and dried are used to make delicious stir fries, semi dry subzi, raita etc. The pods, known as singhyun in Sindhi are added to the various curries like Sindhi Kadhi, ToorDal Kadhi, Seyal Bhaji, Singhyun patata and Bhughal Singhyun . What does the term Bhughal in Sindhi means? Bhughal means that the vegetable or meat is bhuno-ed till all the mositure is dried up and the technique imparts amazing flavors of spices to the vegetable or meat. Starting with cooking on high heat, the drumsticks are then cooked on medium or low heat till done. The caramelized onions, cooked tomatoes and humble spices render a lovely colour and flavor to this humble dish. The bhughal singhyun have very little of gravy and is generally served as a side dish with Dal and rice. Like most of the Sindhi curries, this dish too doesn’t ask for any grinding or blending. Easy to cook and flavorsome, using minimum spices…what more can one ask for? Print Bhughal Singhyun~ Drumstick Curry Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2 Drumsticks cooked in Onion tomato base Ingredients 2 Drumsticks 2 medium size Onions 1 ripe tomato 2 green chilies 1 inch piece of Ginger Salt as per taste ½ tsp Turmeric powder 1 tbsp of Coriander powder 2 tbsp oil (or less) Fresh coriander leaves for garnish Method Rinse with water, peel and cut drumsticks in approx. 3 inch pieces. Peel and finely chop onions. In a pan or Kadai, heat 2 tbsp of oil and add chopped onions. Saute till onions are light brown and soft. Add chopped tomato, chopped chilies, and ginger. Mix well and cook on medium heat till tomato is half cooked. Add drumsticks, salt, spices and cook on high heat, gently mixing everything. Sprinkle some drops of water it the mixture seems to burn. But remember to allow light sticking of curry to the base of the pan, and to scrap it intermediately. This is known as 'taro lagarn' in Sindhi, and is a nice way of adding caramelized flavors to the curry and it also imparts great colour to the dish. Cook on high to medium heat till all the moisture is absorbed. Now add around 1½ cup of water and fresh coriander leaves and cook on slow flame,covering the pan with a lid. Cook till the drumsticks are tender and done. Adjust the consistency of the gravy. It is an almost dry dish with little of gravy. Garnish with fresh coriander leaves and serve with rice and dal. 3.2.2708

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Suandhro Ain Beeh |Dried tender drumsticks with lotus stem

Alka Keswani — Thu, 11 Oct 2012 19:03:52 +0000

It seems like ages since I last shared a recipe here ! Life appears to be like a calender being flipped crazily, changing moments into days, days into weeks and weeks into months! And when life seems like a mad rush of events, I tend to switch off my mind towards what’s happening around and distill my thoughts to get a clear picture and a focused vision. That’s what was happening around in past few months and hence the hiatus! But at the back end some really exciting projects came into my way and I tried to give my best to each of them. Stay connected to know all about those projects, related to Sindhi cuisine ! Now lets talk about today’s recipe….Suandhro Ain Beeh (Dried Tender drumsticks with lotus stem) curry is a traditional Sindhi curry. If you haven’t tasted it before, chances are that the flavors wont excite your palate in the maiden attempt. But gradually the taste sinks in and you will probably start craving for this earthy flavored curry, in course of time. From its appearance, Suandhro looks strikingly similar to Rajasthani Sangri (Khejri, Prosopis Cineraria) . Not very sure if both are same, but then the little information that we have on internet, suggests that Sangri is called Kandi in Sindh and it is probably different from Suandhro. The ‘research’ is on, and I will update you all if i reach to any other conclusion. So for now, assuming that Suandhro refers to dried (very) tender drumsticks, lets head towards the recipe. Print Suandhro Ain Beeh |Dried tender drumsticks with lotus stem Cook time: 40 mins Total time: 40 mins Serves: 3 Suandhro Ain Beeh (Dried tender drumsticks and Lotus stem) is a Sindhi style curry with earthy flavors, spiked with Garam masala powder and black pepper powder Ingredients Suandhro (Dried Tender Drumsticks) 1 cup Lotus stem 100-150 gm Onion 2 small Tomatoes 2 small Curd 2 heaped tsp Ginger 1'' piece Green chilies 2 (or as many preferred) Turmeric powder ½ tsp Coriander powder 1 heaped tsp Garam masala powder ¾ tsp Freshly ground black pepper powder ¾ tsp (or less) Salt Oil 1tbsp Method Rinse well and soak Suandhro for 6 hours. Pressure cook it with some water till 3-4 whistles of pressure cooker. Cool and drain water. You can use this water to cook the curry further or discard it if you want to tone down the bitter flavors. You can cut off the soaking time if you have microwave. Just take a microwave safe bowl, put rinsed Suandhro and pour about 2 cups of water. Microwave this on 'High' for around 6 minutes or till the dried suandhro swell up well and then pressure cook it as explained above. Similarly, clean and prepare lotus stem. Here again thoroughly wash the stem and get rid of the mud. Cut it into ½ inch thick slants.The pores of stem, if still muddy, could be cleaned with tooth picks, or soak them in warm water and hold them under running tap for few seconds to wash away any residual mud. Pressure cook stem pieces with some salt and water for 3-4 whistles of cooker.Depending upon the quality and thickness the cooking time varies. The beeh is supposed to be done when it pass the skewer test.(Pierce a tooth pick or tip of knife, and it should easily slide in). Drain beeh and keep aside. Now in a pressure cooker, pour 1 tbsp oil and add chopped onions. Saute till light brown in colour. Add chopped tomatoes, ginger, green chillies, curd and mix well. Cook on high heat . Add the drained Suandhro , salt, turmeric powder and coriander powder. Cook well till all the moisture evaporates and tomatoes are cooked well. In this process the swelled up suandhro will now look like mashed stuff. Finally add cooked beeh, garam masala powder and black pepper powder. Add around ½ cup of warm water and close the lid of pressure cooker. Lower the flame and let the curry cook under pressure, on low flame, for around 10 minutes or so. This curry is generally of a semi dry to dry consistency. Garnish with coriander leaves and some more black pepper and serve it with roti or steamed rice. Notes Suandhro is generally available in Kiryana stores or Pasari shops , especially the ones in Sindhi dominated areas like Ulhasnagar, Chembur (Mumbai) Pune etc. 2.2.6

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