Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food

Alka Keswani — Sun, 09 Nov 2008 05:45:53 +0000

Sindhis are observing Vadhi Gyars or Ekadashi fast today. A heavy Dhodho (Flatbread) with potato curry could not be a fasting food for me, but it tastes delicious for sure! Ekadashi means the eleventh lunar day (Tithi) of the shukla (bright) or krishna (dark) paksha (fortnight) of every lunar month in the Hindu calendar (Panchang) (Wikipedia) Sindhis observe Vadhi Gyaras or Badi Ekadashi (Prabhodhini) with exuberance, avoiding grains for the whole day. Evenings are generally spend on arrangements for Tulsi ji shaadi (Tulsi Vivah), followed by the rituals of Tulsi marriage and singing prayers and songs and sharing food. At some places even kartik Katha is read. Sauri or Bhagar/Varai flour is made from samo seeds (Mario seeds) i.e the seeds of a grass Echinochloa Colonum, and is eaten on the fasting days when grains are prohibited. Rajgira (amaranth), water chestnut flour (Singhare ka atta) and Buckwheat flour could be also used to make deep fried Puri or fritters (pakora). Kharkun (dates), dahi, ratauli/Lahori gajjar (sweet potato), either roasted or boiled and sweetened with sugar syrup is also had along with coconut, sago seeds (sabudana) etc. Kirng patata i.e Samo seeds porridge (savory as well as sweet) served with shallow fried potatoes (flavored with just salt and black pepper powder) is preferred for breakfast and the road side carts are found selling Gyarsi Chaap ( Tawa fried potato patty, made from mashed boiled potatoes, salt, pepper along with arrowroot starch to bind the potatoes) served with potato and lotus stem curry. Kirng/Kirung Patata A typical Sindhi ekadashi food is Gyarsi or Ghyarsi Dhodho bhaji, which consists of potato and lotus stem in watery curry, relished with Dhodho made from Sauri flour. Print Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2 Potato and lotus stem curry with sauri flour flat bread cooked during Ekadashi fast. Ingredients For Curry Potatoes 2 Sauri flour 1 tbsp Tamarind extract 3-4 spoons or as required Salt (preferably sea salt or rock salt ) Black pepper powder ½ tsp Green chilies 1-2 Oil 2 tsp water 2 cups For Dhodho (Flat bread) Makes 2 Sauri Flour 1 cup Salt Black pepper (crushed or powdered) ½ tsp Oil 2 tsp Mashed boiled potato 1 Water as much needed Method Soak tamarind in half cup of water for about 15 min, mash it properly, and discard the pulp Now in a pressure cooker add 2 tsp oil, and mix a tbsp of Sauri flour and roast it till slight change in colour is observed. Add water (mix well to avoid lumps), salt, black pepper powder and potato cubes (You can add boiled kamalkakdi too) tamarind water, green chillies and mix properly. Close the lid of cooker and wait for 2 whistles. Later, check the consistency of gravy and adjust accordingly. This curry is supposed to be watery This preparation is relished during Fast of Ekadashi along with gyarsi doda To Make Dhodho Take a cupful of sauri flour , and mix salt, pepper, mashed potato and little oil. Add a little amount of water and make soft dough. Divide it into two. Now grease a hot griddle (tawa) and gently pat the 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 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 remaining dough. Enjoy it hot with gyarsi bhaji or with dahi 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. 3.5.3251 Edited on 21st Nov 2015

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Pakora Kadhi

Alka Keswani — Sat, 08 Nov 2008 00:07:44 +0000

The Festive season is gone, but it took some time for the feeling to sink in ! So till then I kept cooking some more sinful food in my Rasoi. Pakora curry being one of them, I enjoy making this, coz ; it is so easy and handy when miraculously your refrigerator is free from wilting/dying/decaying vegetables. So during such phase I have few options to cook, other than dal and rice.And since this recipe calls for the simple ingredients that are generally available in pantry, this is a quick fix dish for catering unexpected guests. Print Pakora Kadhi Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Easy pakora kadhi, the gramflour fritters in simple curry recipe Ingredients For Pakora (Fritters) 11/2 cup gram flour 1 small onion(chopped) Coriander leaves(chopped) 1 tsp cumin seeds 1 tsp annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2-3 Green chillies(finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying For Curry Mustard seeds ½ tsp Curry leaves 5-6 Turmeric powder ¼ tsp or less Coriander powder 2 tsp Red chilly powder ¼ tsp (adjust according to taste)/or chopped green chilly 1 Salt for curry Method Mix all the ingredients listed under Pakora section,till a batter of medium consistency is obtained. Heat the oil in frying pan or kadai and slide in, spoonful of the above batter, one by one in hot oil. Fry the pakora on medium to low heat till almost done. Then take out the pakoras, break them into two or three pieces (depending about the size of original pakora) and fry them again on medium to high heat till crisp golden brown in color.Let them cool on absorbent paper or tissue towels You can make a healthy version from this batter by shallow frying small pancakes (chilra)on griddle (Tawa). For that just take a spoonful of the same batter and spread it in circular motion, making small discs/pancakes/chilra.Drizzle some oil before tossing them and then cook again on another side, on low flame till brown patches appear on surface of pancake Heat 1tspn of oil in a pan or kadai and add curry leaves and mustard seeds and allow them to splutter Add turmeric powder, coriander powder, red chilly powder and saute for few seconds Add about a glass of water, very little salt and bring it to boil Let it simmer for few minutes till rawness of spices is gone.You may need to add some more water.But remember the curry should be watery as pakora do absorb water Heat the curry, add pakora (only as many as you need to serve) and let them simmer just for few seconds or else they will turn soggy.You can also heat the curry till boiling point and pour it over pakoras directly in serving bowl Garnish with coriander leaves and enjoy with Rotis ASAP 3.1.09

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Gyarsi Dhodho-Bhaji~Ekadashi Fasting Food

Pakora Kadhi