sindhi rasoi Archives | Sindhi Rasoi |Sindhi Recipes

Chauran Pharyun|Long Beans

Alka Keswani — Thu, 07 Jul 2022 14:13:09 +0000

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun. Chauran (or Raanh) means Chawli or black eyed beans and the whole beans are called Chauran Jyun (of) Pharyun. Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein). Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make Gvar/Guar patata. In the Thali: Chithyal Chauran Pharyun (Long beans) Juar Jo Dhodho (Patted Jowar Roti) Mung (Whole mung) Green chutney (Mint coriander chutney with awla). Vangi (Cucumber) and Ambh (Mango) Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture. Chithyal Chauran Pharyun|Long Beans Recipe: Print Chithyal Chauran Pharyun|Long Beans Recipe Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Smashed Long beans with potato chunks flavored with garlic Ingredients Long benas 250 gm Potatoes 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash beans thoroughly, pat dry and trim the tips on both the sides. Cut each bean into small (1 inch) pieces. Peel and dice potatoes into big chunks. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead. Pound ginger garlic and chop onion, finely. Take 1-2 tbsps of oil in a pressure cooker and heat it. Add ginger garlic. Cook till the raw smell goes away. Add chopped onion. Cook onions till light brown. Add chopped tomatoes and chillies. Add beans, potatoes, salt, turmeric powder and coriander powder Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked. Heat the subzi on high flame if there is excess moisture. Serve it with roti, or plain boiled rice 3.5.3251

The post Chauran Pharyun|Long Beans appeared first on 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

The post A to Z Of Sindhi Food appeared first on Sindhi Rasoi |Sindhi Recipes.

Nasarpuri Seyal Bhaji |AlifBe~44

Alka Keswani — Sat, 20 Nov 2021 15:08:00 +0000

To watch the video recipe of Nasarpuri style Seyal Bhaji, please check my Youtube channel, SindhiRasoiOfficial. Click here to visit the link! The 44th ‘alphabet’ of Arabic Sindhi Script, AlifBe, is ن in Sindhi, न in Devanagari and ‘N’ in Roman Sindhi. N as in Nagpur, Nagaland, Nigeria or as in Nasarpur. And the corresponding dish is ‘ Nasarpuri Seyal Bhaji, with Dhokri (Dhokryun)’. Nasarpur (Nasarpur/Nasserpur): Nasarpur is one of the oldest known places in Sindh (now in Pakistan), that finds mentions in not only the history and geography of ancient civilization, but also in the legends associated with the Lord Jhulelal, an incarnation of Varun Dev, that the Sindhis have great faith in! It is in the small town of Nassarpur that the Lord Jhulelal was born and hence the place holds a great significance for the Sindhi community. Nasarpuri Sindhis are those whose ancestors came from Nasarpur and this Sindhi subset is a small community consisting of barely few hundred families, residing in India and abroad. Honestly speaking I was not aware of the culture, traditions and cuisine of Nasapuri Sindhis till I came across some people in Sindhirasoi fb group. And then I got in touch with Jyoti Mulchandani, a fabulous lady working on many aspects of Sindhi culture, language and people, who enlightened me more about the Nasarpuri culture. You can check her blog, SindhiKhazana to gain more insights. She also introduced me to her sister Geeta (Urvashi Dhama) and I got to learn so much from her, not only about the Nasarpuri community, but also about the Brahmakhatris, yet another Sindhi subset with lesser exposure in the so called mainstream Sindhi community. Thanks to the two sisters I came to know how popular the Seyal Bhaji (in green gravy base) is, in the Nasarpuri cuisine. I also came across some information about Dhokri (Dhokni) i.e the flat dough discs, steamed/ cooked in the seyal style base, consumed by some Sindhis. I was intrigued. I am utterly grateful to Pooja Abichandani who not only guided me about Nasarpuri food but also helped me connect with Ms Rashmi Chandani who shared helpful details about the community along with detailed recipes of some of the popular dishes from Nasarpuri cuisine. I am so eager to share all of her recipes, one at a time, on this blog of mine! Pooja Abichandani also introduced me to her mother Ms Rekha Khushalani and oh my! we kept on talking about Sindhi food, food and more food, for hours, till my voice started cracking. Got to learn so much from her about Nasarpuri food and it was such a pleasure to share food memories with each other. Of all the recipes she discussed with me, the Seyal Bhaji was one of the prominent. While she mentioned that Dhokri are added in Nasarpuri style Seyal Bhaji, Rashmi Chandani, on the other hand, believes that Dhokri is not a Nasarpuri addition. I was too intrigued with the idea of addition of Jowar/bajra dough discs in the seyal masala to give it a miss. But since the Dhokri part of the Seyal bhaji is not confirmed to be Nasarpuri style, I chose to name the dish just ‘Nasarpuri Seyal Bhaji’, a traditional dish loved by Nasarpuri as well as other Sindhis belonging to different subsets. The Nasarpuri Seyal Bhaji is basically a semidry curry made using a base of green paste made from coriander leaves, chillies, ginger and garlic. Some add onions in the paste, some add tomatoes as well. Some use chopped or grated onions and tomatoes. One can add any combination of vegetables to this green base, but the most preferred ones are potatoes, Okra, Apple gourds (Meha/Tinde) and small onions. Potatoes are always cut into thick roundels while other veggies are used whole. Some like to stuff vegetables with green masala while others just cook it without stuffing. You can make the Dhokri (also called Dhokni) from Jowar, Bajra or rice flour to which one needs to add the green masala paste, some salt and oil for moyan to make a dough. You can totally skip the Dhokri part and make the subzi with just the vegetables of your choice. Traditionally when such a subzi was made, the Dhokris were laid on a piece of the mulmul cloth that was tied over the rim of the vessel in which the Seyal bhaji was being cooked. The steam arising from the Seyal bhaji would cook the Dhokris and then these were added to the Seyal bhaji and cooked further to absorb more flavors of the Seyal bhaji. Many skip this tricky step and simply place the dough discs, the Dhokri as the top most layer on the Seyal bhaji, and cook it covered, on the low flame, without mixing it, till the Dhokris are steamed (i.e cooked) well. I found a middle path! I have the Idli steamer plate that fits well over the Kadai that I used for making Seyal Bhaji (Refer the Video) and I used it to steam the Dhokri. The recipe that I followed was a mix of many recipes that I picked from the SindhiRasoi group. Thank you Tanisha Makhija, Nana Kunwar, Pooja Abichandani, Rashmi Chandani and Rekha Khushalani ji for all your valuable inputs. Print Nasarpuri Seyal Bhaji |AlifBe~44 Ingredients For green paste: A bunch of coriander leaves 4-5 green chillies 1 inch piece ginger 10-12 garlic cloves Other ingredients 2 Onions 2 Tomatoes 2 Potatoes 7-8 Okra 2-3 Small tender Apple Gourds (Meha/TInde) optional 2 Small whole onions optional (I didn't use onions) 1 tsp Turmeric Powder 2 tsp Coriander Powder 1 Cup Jowar/ Bajra flour 3-4 tbsp Oil Salt as per taste Method Blend or pound using mortar and pestle, coriander leaves, chillies, ginger and garlic. Make a coarse paste. Save 2 -3 tbsp of this paste to make Dhokri. To make Dhokri, mix the above reserved paste with 1 cup of Jowar/Bajra/rice flour and add some salt and 1 tbsp of oil. Mix everything well and using water, a little at a time, bring together the mixture to make a firm dough. No need to knead the dough. Divide it in 7-8 portions and make small flat discs of each portion. These are called Dhokri (Dhokni). Grease each with some oil and keep covered till further use. Ideally one should make Dhokri just before steaming it but to avoid confusion I have mentioned the process in the beginning. Watch the video to understand the steps properly. Heat 2-3 tbsp of oil in a pan. Add 2 small onions, finely chopped. Cook on medium heat till translucent (slightly pink) Add the green paste Add a little of salt and cook till rawness of green paste disappears i.e for 4-5 minutes. This is an optional step but it gives more flavor to the whole vegetables. Remove 2 tbsp of this cooked mixture and use it later to stuff Tinde and Okra. You can use whole vegetables without stuffing too. Add chopped tomatoes, some salt (salt is to be added in various stages so add a little at a time), turmeric and coriander powder and cook on medium heat while the pan is covered with a lid. Meanwhile peel and slice potatoes in thick roundels and soak these in salted water till further use. Peel and slit apple gourds, onions, if using, into criss cross to make a space for stuffing. Tip off the ends of Okra and slit each from top (head) towards the tip. Coming back to the gravy, mash tomatoes and then add potato roundels. Stir to coat potatoes and cook covered on medium heat for 2-3 minutes. Stuff Apple gourds, onions and Okra with the cooked onions and green masala mix that we saved. Since potatoes take longer to cook, we added it first. Now add stuffed gourds and onions (if using) and gently mix the sabzi. Add 2 cups of water to the sabzi and place an idli steamer plate over it. Traditionally a muslin cloth was tied over the rim of the vessel but I found it to be tricky hence used the idli plate. Luckily my idli plate fits well over the kadai that I used for making the sabzi. Lower the heat to minimum. Place a clean piece of mulmul cloth over the plate. Moisten it slightly. Place the Dhokryun on the cloth adjacent to each other. Cover the lid of the pan and allow everything to cook on low heat. The stuffed vegetables will cook inside the pan and the Dhokri will get steamed above the pan using the steam arising from the boiling gravy. After 7-8 minutes, the Dhokri will be set. Transfer each on a plate carefully. Give the sabzi a mix, add few tbsp of water (or more if you need a little gravy) and make a layer of stuffed bhindi (okra) and steamed Dhokri above the sabzi. Cover and cook on low heat for 5 minutes. Flip once, very gently and cook covered, for 5 more minutes. The Nasarpuri style Seyal Bhaji with Jowar Dhokri is ready to relish. Ideally had with roti, but you can enjoy it as a side dish with dal rice or have it just as it is since the Jowar Dhokri is very filling and tastes amazing in combination with potatoes, okra and gourds. Here is a simpler version of the recipe: Blend 2 small onions, 2 tomatoes, coriander leaves, ginger, garlic and chillies to make a paste Use some of this paste to make Dhokri and add the rest of this paste in a pan with 3 tbsp of oil. Cook on medium heat till rawness of onions and garlic is gone.Add salt, turmeric and coriander powder. Add potato roundels and a little salt. Cook and cover for few minutes. Add 2 cups of water. Lay other whole vegetables (apple gourds, onions, Okra) and Dhokris above the potato and gravy mix. Do not mix. Cover and allow to cook on low flame for 10 minutes or so. Stir very gently so as to not break the Dhokri. Cook covered for 8-10 minutes more, till a knife pierced in Dhokri comes out clean. Make Dho 3.5.3251 And finally, a small video tutorial to learn how to write in Arabic Sindhi:

The post Nasarpuri Seyal Bhaji |AlifBe~44 appeared first on Sindhi Rasoi |Sindhi Recipes.

Lor^h| Lotus Corms|AlifBe~42

Alka Keswani — Fri, 22 Oct 2021 06:31:26 +0000

Lor^h!! Lotus corms Not many of you might be aware of the Lor^h/Lor^hu/Lor^hiyun (लोड्ह/लोड्हु) from the Sindhi cuisine. Not many of you might have tasted the earthy, rustic Lor^h. Only a few of you may remember your grandparents or parents relishing these and I bet only a handful of you appreciate the flavours of these ugly looking corms (or bulbs) of Lotus plant. AlifBe # 42 The 42th alphabet of Arabic Sindhi script is ل in Sindhi, ल in Devanagari and ‘L‘ in Roman Sindhi. When I first made the list of dishes for the AlifBe of Sindhi food series, I had plenty of options for the letter ‘L’ as there are many Sindhi dishes with names starting with this alphabet but as the project kept delaying, the list kept changing depending on the availability of the ingredients or the season. At the beginning of this month I had made up my mind that it would be Lor^h for ‘L‘ as these black beauties appear in the market for a brief period around Navratri. Lor^h are very hard to find as these are neither available online, nor in the super marts, nor in your local markets, unless there is a large percentage of Sindhi dwellers around. I literally approached every possible source to connect me with the vendor from whom I used to buy these, till a decade ago. But no one was able to help. I was about to give up! But then as the saying goes ” What you seek is seeking you”….I experienced the magic ! I received a call from the Chef Vicky Ratnani (Ah! the joy of boasting!), the celebrity Chef (no introduction needed) who also runs The Speak Easy kitchen dishing out scrumptious meals, including popular Sindhi gems like Dal Pakwan, Sindhi Mutton/Chicken, Saibhaji, Kadhi etc that you can order online. And guess what he had to discuss? Yes, the Lor^h!!! He was telling about how he spotted the Lotus corms at a popular Sindhi shop in Khar and that he was wondering how these could be used in interesting ways (Do watch his Insta video about the lovely salad he made using Lorh). I couldn’t help but crib about how I was unable to find some around. And guess what? The most humble, generous celebrity Chef, packed some for me and despite the courier chaos he didn’t give up and sent one of his staff members to personally deliver it to my home. Who does that? Well, that sweet gesture of Chef Vicky Ratnani truly touched my heart! Thank you Chef Vicky, for the Lor^h and Zillion thanks for always encouraging me to work harder! Coming back to the Lor^h (लोड्ह), you may have read about my love for these unusual tasting corms in this post! But like many of you, even I had limited knowledge about what exactly these are. My friend Sangeeta Khanna enlightened me a few years ago, that these are the corms of Lotus or maybe a Water Lily plant. So what are corms? Some plants have underground stems that are swollen (mostly round or oval) and are used as the storehouse of nutrients/food. The plant stores nutrients in these stems, called corms, during the season. These reserved nutrients in the corms are then used by the plant to produce leaves, flowers, roots etc in the next season. So basically corms store nutrients throughout the unfavourable season to help the plant reproduce when the right season arrives. Experts, kindly correct me if I am wrong!! Ps: A little more research lead me to the fact that these are probably known as Shaluk, the Nymphaeaceae root vegetable (also the Lily is called with the same name, I guess) and are relished in Bangladesh as well. And Lor^h are the corms of Lotus or maybe the water lily plant. Sindhi dictionary mentions it as a root tuber of water lily. These are often found on the carts along with Lotus stem and Pabhodi (Pabhun) i.e Lotus pods around Navratri and the season lasts for barely a few weeks. My father was very fond of such seasonal vegetables and fruits and would often buy these when in season. Mom would boil these with just salt and water and we would enjoy these, hot and fresh, with a dash of salt and pounded black pepper and some mint coriander chutney. Video Recipe of Lor^h: Back in Sindh, the elderly would add Lor^h instead of potatoes in many vegetable preparations. Have you ever tasted these?Do you like the Lor^h? Show the picture of Lor^h to the elderly around you and let me know if they could recognise these or if they remember eating these? Print Lor^ha| Lotus Corms|AlifBe~42 Ingredients 250 gm Lor^h 2 Tbsp Salt 1 lit Water Salt & Pepper For Chutney 1 Cup Coriander leaves ½ Cup Mint leaves 3-4 Spinach leaves 2-3 Green chillies 3 Garlic cloves 1” Ginger 1 tsp Cumin Seeds 4-5 Black PepperCorns ½ tsp Black salt Tamarind (a small lump, soaked in few tbsp of water Salt as per taste 2-3 ice cubes (to retain the green color) Method Rinse Lorh with water and get rid of mud and grit. In a pressure cooker, add the Lorh. Add the water (must be above the level of Lorh) and 2-3 tbsp of salt. Wait for 1 whistle and then lower the heat. Cook on low flame for 30-40 minutes. Switch off the heat. When the pressure subsides, open the lid of the cooker and drain the boiled Lorh. Peel, cut in slices/quarters/cubes and garnish with salt and black pepper powder. Dip each slice in mint coriander chutney and enjoy the seasonal bliss! Green Chutney Pick and rinse with water, coriander leaves (along with tender stems), mint and spinach leaves. Soak a small lump of tamarind in some water. In a blender jar, mix the leaves, chillies, ginger, garlic, salt, peppercorns, cumin and black salt/rock salt. Add soaked tamarind and 2-3 ice cubes. Blend till the chutney is smooth. Stays good for 2 days in the refrigerator. If you wish to make the chutney in bulk and store it for a longer duration, then do not add tamarind. In that case, while serving, add some fresh lemon juice or beaten curds (dahi). 3.5.3251 And here is a short tutorial about how to write alphabets in Arabic Sindhi!

The post Lor^h| Lotus Corms|AlifBe~42 appeared first on Sindhi Rasoi |Sindhi Recipes.

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!

The post Singyun Tamate Mein~AlifBe~41 appeared first on Sindhi Rasoi |Sindhi Recipes.