potato curry Archives | Sindhi Rasoi |Sindhi Recipes

Hurbe Jeere Mein Patata|AlifBe~47

Alka Keswani — Fri, 17 Dec 2021 11:11:23 +0000

The AlifBe of Sindhi food series is inching towards the end and I am trying to stay focused and enthusiastic about blogging beyond the AlifBe series. Wish me luck, dear friends! For the uninitiated, there are 52 alphabets in Arabic Sindhi script. Out of 52, I have skipped three alphabets, namely ح , ظ , ث i.e ‘S’, ‘Z’ and ‘H’ respectively as these are used in the words of Non Sindhi origin (i.e in words that are Arabic, Persian etc) while هہ , ز , س are used for the similar sounds (S, Z, H) in words of Sindhi origin. For example if you need to write the word Zaheen (an Urdu word ) you will have to use ذ (Z) but for Zameen (a Hindi/Sindhi) in Sindhi you will useز (Z). Similarly if you need to write the word ‘Sawab‘(Virtue) which is of Arabic/Urdu in origin you will use ث while for ‘Saagar‘ (sea), a word of Sanskrit origin, you will use س. Same way, for the words of Urdu/Persian/Arabic origin we use the letter ح (H) for example, as in ‘Hajaamat‘ while for the words of Sindhi/Sanskrit/Hindi origin, we use هہ, as in ‘Haathi‘ (Elephant). Got the drift? And well, the 47th alphabet that we are on to, is the ‘H’ used in words of Sindhi origin. It is هہ in Sindhi, ह in Devanagari and ‘H’ in Roman Sindhi. There aren’t many traditional Sindhi dishes with names beginning with ‘H’ so I had picked this one though it is very basic and so common that perhaps all of you might be cooking it at your homes. ‘Hurb^e Jeere Mein Patata‘, the dish of the day, is nothing but potatoes cooked in tomatoes with pronounced flavors of Hurb^o (Fenugreek seeds/Methi dana) and Jeero (Cumin seeds). And though it may look and sound similar to ‘Singhyun Tamate mein‘, and ‘Vataran Ji Lilotari‘ the flavour profile varies considerably. Print Hurbe Jeere Mein Patata|AlifBe~47 Rating 4.0 from 1 reviews Serves: 3-4 servings Potatoes cooked in a tomato based gravy, flavored with fenugreek and cumin seeds. Ingredients 5 Medium sized Potatoes 4 Medium sized Tomatoes 2 Green Chilies ½ inch piece of Ginger 2-3 tbsp Oil/Ghee 7-8 Curry leaves (Optional) 1 tsp Cumin seeds ½ tsp Fenugreek seeds ½ tsp Turmeric powder 1 Tbsb Coriander powder 2 Cups of water Salt as per taste Handful of Coriander leaves. Method Peel and cut potatoes in cubes. Rinse with water, soak in salted water till further use. Grate or blend tomatoes. In a pressure cooker, heat 2-3 tbsp of Oil/Ghee. Add curry leaves, cumin seeds and fenugreek seeds (Methidana or Hurb^o), chopped ginger and chillies. When cumin seeds turn darker in shade, add grated/blended tomatoes. Add salt, turmeric, coriander powder and mix well. Cook on high heat for 2 minutes. Drain the potatoes and add to the tomato gravy. Adjust the salt and cook on high heat for 4-5 minutes or till the oil separates. Add some coriander leaves and save the rest for the garnish. Add 2 cups of water and close the pressure cooker with the lid. Wait for 2 whistles on medium heat. Lower the flame and let the curry simmer for 2-3 minutes. Switch off the flame. When the pressure of the cooker subsides, open the lid. Check the consistency of the gravy. If thick, add some water and allow it to come to a boil. If there is more water in the gravy than required, then boil it further till it reaches to preferred consistency. Garnish with coriander leaves are serve with roti/ Puri. 3.5.3251 Check this short Tutorial about how to write alphabet هہ in Sindhi!

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A Flavorful Curry| Potato Mushroom Paneer and NutrelaTVP

Alka Keswani — Wed, 02 Feb 2011 04:22:43 +0000

A flavorful Indian Curry made using potatoes,Paneer, mushroom and nutrela TVP, in spicy onion tomato based gravy

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Seyal Beeh Patata~Lotus stem and potato cooked in Onion base

Alka Keswani — Mon, 10 May 2010 08:49:01 +0000

A heavy heart, a restless mind, an off mood and a headache ..all are hindering my attempts to have a hearty conversation with you all today. But I have got a recipe to share with some lovely people,who wanted to know some more ways to relish Lotus stem or Beeh(Bhein). So here I go anyway… Sindhis tend to like Beeh, though it is bland in taste and could be awful with all its HAIRY TALES, but trust me if you can, slicing it in right way, cooking it till perfectly done and combining it with some flavorful spices, is all that it needs to get hooked to the mighty Beeh. Seyal Beeh Patata( Lotus stem and potato cooked in Onion Base ) Print Seyal Beeh Patata~Lotus stem and potato cooked in Onion base Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3 A traditional Sindhi, dry dish, lotus root stem cooked with potatoes in onion base. Ingredients 2 Potatoes -Do not peel the skin.Just clean the surface thoroughly and if needed soak whole potatoes in warm water for few minutes and then gently scrap any mud residues.You can go ahead and peel it too if the skin is not clean enough Lotus stem(roots) or Beeh. Here again thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks, or again soak them in warm water and hold these under running tap for few seconds to wash away any residual mud. Depending upon the size and thickness, you might need about 8-10 ,1″ thick pieces of Beeh. And don’t forget to slice those in slant slices, or else gear up for the hairy stuff ahead 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves(optional) Green chillies 2-3 depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp Dhania Powder ½ tsp Jeera powder Salt to Taste 2-4 tsp Oil Fresh coriander leaves for garnishing Method Clean and cut Beeh into slanting slices and pressure cook them with some salt and water till 2 whistles are heard(Depending upon the quality of Beeh, it might take longer to cook.Ideally a knife or toothpick should softly pass through the slice of cooked Beeh not overcook it) Remove the Beeh from cooker and place aside.Clean the potatoes and cut them into large chunks.To peel or not to peel is your choice. I generally like potatoes with their skin on, unless these are too muddy or stained. Add some salt and keep aside. Soak in water if potatoes start to turn black. In a pan or handi, add 2-4 tsp of oil, and saute chopped onions, along with crushed ginger and garlic. When onions turn translucent , add chopped tomatoes, green chillies and saute for a while. Add potato chunks and cook on high heat for few seconds. Lower the heat, add some salt (beware there is already some salt in Beeh and potatoes), all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water.Put on some heavy weight on the lid, so as to facilitate cooking of potatoes. Add Beeh in somewhere mid of the procedure and mix well. Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then (if the mix. tend to stick to the bottom of the pan). When the potatoes are cooked, the curry is done. Garnish with some fresh coriander leaves and serve with Roti/chapati . 3.5.3251 Other Beeh Recipes: Beeh Paalak Daagh Mein Beeh patata Beeh Tikki Other Seyal Recipes: Seyal Pao Seyal Phulko Seyal Bhaji

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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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Macroni peas patata

Alka Keswani — Tue, 11 Mar 2008 16:07:21 +0000

Print Macaroni peas patata Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 3 Macaroni and potato curry Ingredients Onion 2 Potato 2 Macaroni a handful Peas (matar) as many preferred Tomato 2 small sized Green chillies 2-3 Ginger Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ½ tsp Oil 2 tspn or more Method In a pressure cooker, put some oil and add chopped onions Saute them till brown in colour Now add chopped tomatoes and saute them further Now add just little of water and close the lid of pressure cooker and wait for 2-3 whistles Later, add potatoes that had been cut into large chunks, green chillies, chopped ginger, salt, turmeric powder, coriander powder, garam masala powder and saute them properly till all the water is dried Then add some water and let it simmer for few minutes or close the lid of cooker and wait for just one whistle Finally add macaronis and peas and adjust the consistency of gravy let it simmer on low flame or again wait for one whistle Garnish it with coriander leaves It goes well with rice or pulav or rotis 2.2.1

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