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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Toori (smooth gourd)in onion tomato base

Alka Keswani — Sun, 03 Aug 2008 00:17:16 +0000

Toori, turai or ridgegourd, is very popular in Sindhi cuisine.Globally it is known by many different names, like Angled loofah/luffa, ridged loofah, ridged gourd, silk gourd, angled gourd, silk squash, Chinese okra sing qua, tori or toray (Indian), see gua (and other Chinese variations), patola (Philippines)etc As the name suggests, ridged gourds have ridges,while smooth gourds have smooth surface The flesh of these gourd is white, with a cottony texture inside. Both the smooth and the angled gourds can be eaten peeled raw or cooked when the fruit is young; but, as it matures, the flavour becomes more bitter. Even when eaten young, many people still find the flavour disagreeable. Many gourds are dried and used to store water and food, while others are used for dippers, cups, and spoons and as loofah or Lufa too. The wide range of musical instruments that has been produced from the gourd is astounding.(source:Various gourds) Toori, turai or smooth gourd is yet another green vegetable that is very frequently cooked in my Rasoi, as it is very easy to digest and all the gourds are low in Saturated Fat and Cholesterol and High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.(Source:Natural environment.com) This recipe goes to dear Srivalli of cooking4allseasons for her event Curry Mela Print Toori (smooth gourd)in onion tomato base Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 1-2 Smooth and ridge gourd recipe, an easy and healthy toori or Turai recipe Ingredients Smooth gourds (I always prefer smooth ones than ridged, but you can choose any) 250 gm Onion 1 Tomato 1 Green chillies 1-2 Ginger just a little Salt Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder ¼ tsp Oil 1 tsp or more Method Peel, wash and chop toori into small chunks (as those of onion) Peel and finely dice onion Now take a pressure cooker or thick bottomed pan (I always use cooker) and put some oil Add chopped onions and cook them till brown in colour (not too dark) Then add chopped tomatoes, chillies, ginger, salt, all masalas and mix properly Then add toori and mix well Since fresh toori have lots of water content, so these hardly require extra water to be added to cook them, but if it is not fresh or if you do not want to take a chance, then add few spoons of water and close the lid of cooker (or let it cook in open vessel)and wait for 5-6 whistles later simmer it further till all the extra water evaporates Garnish with fresh coriander leaves and serve it with Khichdi (with added date palms) for that authentic taste 2.2.1

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Singyun Tamate Mein~AlifBe~41

Toori (smooth gourd)in onion tomato base