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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Aloo Tamatar

Alka Keswani — Sun, 09 Mar 2008 04:50:24 +0000

The Simplest Curry of Tomatoes and potatoes, with awesome flavors of Fenugreek seeds (methi daana) and cumin seeds..the curry is called as “Patata Hurbhey Jeeray mein” or potatoes (cooked) in Methidaana and cumin seeds flavored tomato curry Print Aloo Tamatar Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2-3 Easy potato curry cooked in tomato gravy flavored with methi dana and cumin Ingredients Potatoes 3 Tomato 2 small sized Green chillies 2 Curry leaves 6-8 Cumin seeds 1 tbsp Fenugreek seeds (methidaana) ¼ tbsp Turmeric powder ¼ tbsp Red chilli powder as per need Coriander powder 1 tbsp Oil 1 tbsp Salt to taste Method Peel and cut potatoes into large chunks,wash them and add some salt.Keep aside for 5 minutes Meanwhile, heat 1 tbsp of oil in pressure cooker, add curry leaves, cumin seeds and methidaana and saute for few seconds Add grated tomatoes and fry for about 2 minutes Now add potato cubes, little salt (remember to add only little salt, as potatoes are already salted), turmeric powder, chilli powder, coriander powder and fry for few more minutes Add 1 and 1/ 2 cups of water and close the lid of pressure cooker and wait till 2 whistles Adjust the consistency of gravy, as it should not be too watery Garnish it with coriander leaves and serve hot with Phulkas or pooris 3.2.2885

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Hurbe Jeere Mein Patata|AlifBe~47

Aloo Tamatar