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Ghotyal Saag|Sindhi Style Spinach|AlifBe40

Alka Keswani — Mon, 04 Oct 2021 09:05:46 +0000

Ghotyal Saag or Sindhi Style Spinach Aisee Palak recipe video AlifBe i.e A-Z of Sindhi Food series is now at the 40th alphabet. I went crazy figuring out name of a Sindhi dish starting with this alphabet but couldn’t find any. The alphabet is گهہ i.e घ (in Devanagari) or ‘Gh’ in Roman Sindhi. ‘Gh’ as in Ghat or Ghee. In January this year when I was making a list of possible dishes for each Sindhi alphabet, I assumed that ‘Ghee’ or ‘Gheehar’ (a Sindhi sweetmeat) would be apt for this alphabet. But when I started referring dictionaries, I was flabbergasted to know that in Sindhi ‘Ghee’, the Golden liquid, is called ‘Geeh’ and hence the term starts with the letter ‘G’ (ग) and not with ‘Gh’ (घ). Somebody please tell me that this ain’t true !!!! And since none of the vegetarian Sindhi dishes start with this alphabet, here I am with ‘Ghotyal Saag^’, the Sindhi style Spinach. The term Ghotyal comes from ‘Ghotna‘ i.e to churn/whisk manually and the saag used could be any variety of leafy greens like spinach, mustard leaves, Amaranth etc. Saag (leafy greens) are prepared in many ways but the most rustic preparation calls for boiling the leafy greens with or without souring agents (tomatoes/curds/buttermilk), using basic spices like turmeric and coriander powder and churned vigorously till a homogenous chutney like texture is obtained. A tempering of ghee/ oil and chillies, garlic, ginger etc is generally given to enhance the flavors. While the Sindhi Saibhaji is made with spinach, sorrel, dill leaves, assorted vegetables and some chana dal, there are other ways that Sindhis love to cook and consume spinach. Ghotyal Saag^ (here, the spinach) is made by cooking greens with garlic, onions and tomatoes, in a pressure cooker. The subzi is then mashed/whisked with a wooden whisker for 10 -15 minutes at least. A spoonful of Jowar/Wholewheat flour is added while mashing so as to get a homogenous mixture. Some add garlic in the beginning, some add the garlic tempering after churning the saag while many add garlic twice i.e add it in the beginning and then add some more in the tempering towards the end of cooking process. Ghotyal Paalak (Sindhi style spinach) is also made in a pan/kadai instead of the pressure cooker and the dish is then called as ‘Aisee’ or ‘Nijji’ Paalak . If an iron kadai is used to cook ‘Aisee Paalak’ the color of the dish turns out to be darker in shade and hence the dish is then called ‘Kaari (black in Sindhi) Paalak‘ While it is mandatory to whisk all the saag preparations really well, the Aisee and Kaari paalak are more like whisked stir fry preparations. The Ghotyal saag (paalak) is smoother in consistency than Aisee but not as smooth as that in Paneer Palak where the spinach is blended instead of whisking. Using electric blender/ food processor/ mixie would alter the flavours of the rustic ‘Ghotyal paalak’ so make sure to mash it with wooden whisker only! Print Ghotyal Saag~ Sindhi Style Spinach ~ AlifBe~40 Spinach cooked with onions and tomatoes, flavored with garlic and whisked or mashed till homogenous. Ingredients Spinach 1 bunch Green chillies 2-3 Onions 2 small Tomatoes 3 (medium sized ) Garlic 8 - 9 cloves Ginger ½ inch piece Turmeric ¼ tbsp Coriander powder 1 and ½ tbsp Ghee/Oil 2 tbsp for cooking and 1 tbsp for tempering Salt as per taste 1 -2 tbsp of Jowar flour/ Whole wheat flour mixed with 3-4 tbsp of water (optional) Method Cut off and discard the hard stems of spinach. Rinse spinach leaves with water, a few times to get rid of mud/ dirt. Chop the leaves roughly and keep aside. Finely chop the ginger, green chillies and the garlic. Divide the garlic into 2 portions. In a pressure cooker, heat 2 tbsp of oil and add chopped ginger and one portion of the garlic. Save the other portion for the tempering. Add green chillies too. (I add chillies later to avoid strong fumes in the kitchen/home) When ginger garlic are light brown, add chopped onions. Cook the onions on medium heat till light brown in color. Add chopped tomatoes, salt, turmeric and coriander powder. Add chopped spinach and mix. Close the pressure cooker with the lid. No need to add any water. Wait for one whistle of the cooker and then lower the heat. Cook for 15- 20 minutes. Switch off the heat. When the pressure subsides, open the lid of the cooker. A little of water (extracted from tomatoes and spinach) in the sabzi would be there in the cooker. Start whisking using a wooden whisker (Mathni/Ghotna/ Mandhiyaro) and mash the sabzi well. (Note: Sometimes there is way too much water left in the cooker, In that case heat the sabzi further to evaporate excess of water) . Keep mashing and whisking the paalak for good 10-15 minutes. If the mixture still looks fibrous (non homogenous) then take 3-4 tbsp of water and mix 1-2 tbsp of jowar flour or whole wheat flour and add this paste to the mashed paalak sabzi. Whisk further till a nice chutney like texture is obtained. Heat 1 tbsp of ghee/oil and add the remaining garlic and when it turns brown, immediately add the tempering to the saag. This saag pairs well with Khichdi, roti, rice, Jowar roti (Dhodho) and even with the sweet Lolo. 3.5.3251 To learn how to write in Arabic Sindhi, do check my video tutorials about Sindhi Alphabet on my Youtube channel, Sindhirasoiofficial!

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Beeh Paalak~Lotus stem in spinach curry

Alka Keswani — Tue, 04 Nov 2008 23:52:58 +0000

Before the invasion of Paneer (cottage cheese) in Sindhi kitchens, Beeh or Lotus stem or kamalkakdi enjoyed the Numero Uno position,where festive food was concerned. Beeh and Dingri (mushrooms) were supposed to be the food for family functions, marriage ceremonies, festivals etc, when nonveg was restricted . Here is an information about Lotus stem that I collected from few wonderful sites . Lotus roots (or stem) nourishes the blood, removes blood stasis and improves blood circulation.Consuming the lotus root also helps your liver function effectively. It is highly lauded for strengthening the heart, stomach and spleen. Apparently, drinking uncooked lotus juice can stop internal bleeding and clear “heat” , while the cooked lotus root can treat anemia from heavy menstruation and promote greater energy.(source:The feastcrusade ) The underground(underwater) stem contains moisture 83.80 %, protein 2.70 % , fats 0.11% , starch 9.25 % , sucrose o.41 % and calcium. Vitamin B, vitamin C and aspirin (2 %) are also present in it(source Ayushveda) The rhizome itself can be eaten raw, or cooked with other vegetables. Its chambers can be stuffed; it can be battered for frying, whole or in slices, finely shredded and squeezed, its juice can be made into a rich, creamy tea that acts to relieve congestion of the sinuses, lungs and intestines. The rhizomes are also dried and ground into a powder to create a somewhat less effective (and much less tasty) tea that is available in most Asian markets.It could be pickled,chips could be sundried and later fried ,it could be baked etc etc. If you live in an urban area with an Asian market, don’t fail to look for this special food. Look for a firm, pinkish or grayish root. It should NOT have dark spots on it, or soft spots. When sliced, the channels should NOT be ringed with a dark brown or black lining: that is a sign that the root is old and past its usefulness. . In an Asian market, the roots are boxed and wrapped in newspapers or straw, in a cool place, and they remain quite healthy for quite a while that way.(source Geocites) So here is yet another Sindhi style lotus stem curry made in Spinach gravy, known as Beeh paalak . Beeh ( bhein/ Lotus stem) Paalak Print Beeh Paalak~Lotus stem in spinach curry Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 3 Traditional Lotus stem in spinach gravy recipe. Ingredients Lotus stem (kamalkakdi or Beeh ¼ kg Spinach ½kg Onions 2 medium sized Tomatoes 3 Ginger Garlic 10-12 cloves whole Garam masala(Tejpatta 1, cloves -2, daalchini ½ inch stick) Green chillies 3 -4 Salt as per taste Coriander powder 1 tsp Turmeric powder ½ tsp Oil 3 tsp Method Wash, peel and cut lotus stem into thin slanted slices Peel and grate onion and add it to pounded ginger,garlic and whole garam masala Take some oil in pressure cooker and add onion paste Fry it till light pink in colour and add pureed tomatoes along with green chillies Add some salt, turmeric powder and coriander powder Add chopped spinach and mix properly Add little amount of water, close the lid and wait for 3 whistles of cooker Now add lotus stem pieces and saute properly for at least 3 minutes Add some more water, close the lid and wait for at least 3 whistles. Later check whether Beeh is cooked or not, or else cook it further accordingly Another option is to boil the Beeh first in salted water and then add into spinach and cook on the low flame till Beeh absorbs the flavour of spinach 3.5.3251

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Saibhaji

Alka Keswani — Thu, 20 Mar 2008 17:10:44 +0000

Saibhaji or spinach is a signature sindhi dish,which is cooked with lots of vegetables Print Saibhaji Rating 5.0 from 2 reviews Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3 Sindhi saibhaji recipe Ingredients Spinach 1 Bunch (while buying spinach, ask the vendor to add some khatta and sua i.e Dill leaves and some fenugreek leaves i.e methi) Tomatoes 2 Medium Brinjal (Egg Plant) 1 Small 1 okra, one small potato (either or both) Arbi (kachaloo) ½(optional) Onion 2 Channa Dal (Bengal Gram Dal)1 small cup(soak for at least ½ hr, rinse properly) Green Chillies 2-3 Ginger a bit Coriander powder Turmeric Powder Salt to taste Oil 2 tps Method Wash spinach leaves along with khatta ,methi (you can use 2 tsp of kasuri methi in case fresh leaves are unavailable) and sua (dill leaves) and chop them well Wash and dice all the other vegetables, including onions Heat oil in pressure cooker, add all chopped vegetables but excluding spinach , green chillies and tomatoes, fry them till tender Add chopped spinach leaves along with khatta, methi and sua, tomatoes, green chillies, add all dry masalas, salt, chana dal and fry for few minutes Add little water and close the lid.Wait for at least 7-8 whistles open the lid , mash it well and adjust its consistency Could be served with almost everything, ranging from plain steamed rice, to bhuge chawal,veg biryani , koki or doda. The picture shows saibhaji with pulav and fried brinjal.The pulav shown here is actually cooked in pressure cooker,all you need to do is take some oil, add chopped vegetables of your choice, like carrots,cauliflower, beans and /or peas, sliced onion, saute all of them together and add rice, chopped green chillies ,salt, turmeric powder a pinch of garam masala and some kasuri methi, add some water (just above the level of rice), close the lid of pressure cooker and wait for two whistles.Let it stand for 5 minutes and serve 2.2.1

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Paneer Paalak

Alka Keswani — Wed, 05 Mar 2008 16:48:14 +0000

Print Paneer Paalak Palak paneer or cottage cheese and Spinach curry Ingredients Spinach ½ kg Onion 1 large size Tomatoes 3 Green chillies 3-4 Ginger Garlic 8-9 cloves Salt as per taste Turmeric powder Coriander powder ½ tbsp Garam masala powder ½ tsp Cottage cheese (Paneer) 150 gm Method Wash the spinach leaves thoroughly. Blanch in hot water or boil with half cup of water in a pressure cooker for 2 whistles. This alters the color of spinach but this is how many Sindhis cook spinach. Drain and cool the spinach.Using pulse mode of Mixer grinder, blend the spinach. Donot make a very soft puree. Keep is aside. Heat 2 tbsp oil in a pressure cooker/ kadai and add sliced onions and saute till well caramelised (Brown color). Add chopped tomatoes, ginger, garlic and chillies towards the end of caramelisation. Switch off the gas, take out the mix in a bowl/plate and allow it to cool. There may be some oil left in the vessel. It will be used in the cooking later on. Grind the onions tomato paste till smooth. Pour this paste back in the pressure cooker (with the leftover oil) or Kadai. Do add a tsp of oil if needed. Add Salt to taste. Add turmeric, coriander powder and sprinkle some water, if needed and cook till the mixture leaves oil. Finally add pureed spinach, mix it properly, add little water and pressure cook it till 5-7 whistles or if cooking in a kadai, cook for 10-12 minutes on medium to low flame. Now add salted paneer cubes, either raw or fried and simmer the curry for about 5 min. Paneer palak is ready to serve, either with Rotis or Pulav But if you need to have that authentic Sindhi experience, eat it with hot and spicy Bhugha chanvar . 3.5.3251

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