Suran Kofta Curry|Jimikand Kofta

Alka Keswani — Thu, 24 Nov 2022 09:30:48 +0000

Suran (Jimmikand) Kofta Curry : Well spiced, deep fried Suran Kofte simmered in basic onion tomato gravy is one of the much loved dishes from the Sindhi cuisine. Though Suran (Jimikand) Kofta curry is popular in many other Indian cuisines, the one that I am sharing here today, is made by flavoring the boiled Suran with ginger, garlic , freshly pounded pepper and Darunkhatta (Annardana). Usually Besan (Gram flour) is added to bind (and to absorb excess moisture) the mashed Suran and the portions of this mixture are rolled to make Kofte that are then deep fried. One can use mashed potatoes or bread crumbs too but trust me, using ROASTED besan works the best IMHO! The Kofte could be dunk into any gravy of your choice; be it the rich creamy Mughlai style or the ‘Makhani’ gravy, tomato gravy or the humble Sindhi style Daag^ i.e the onion tomato gravy made in a pressure cooker to make delicious Sindhi style Suran (Jimikand) Kofta Curry. View this post on Instagram A post shared by Alka Keswani (@sindhirasoiofficial) To know how to make perfect Sindhi style Daag^ (Onion Tomato gravy), do check this link. Print Suran Kofta|Jimikand Kofta Curry Suran or Elephant Foot Yam (Jimmikand) Kofte in Sindhi style Onion tomato gravy Ingredients For Kofte (Makes 8-9 Kofte) Suran 250 gm (After peeling) Besan (Gram flour) 5-7 Tbsp (or as much needed to bind kofte) Ginger ½ inch piece Garlic 4-5 cloves Green chillies 2 Salt as per taste Garam masala powder ¼ tsp Black pepper corns 5-6 Some coriander leaves Annardana 1 Tbsp (Optional) Lemon/lime 1 Turmeric ½ tsp ( I didn't add any) Oil for frying Kofte For Gravy Onions 2 medium sized Tomatoes 2 large Ginger ½ inch piece Green chillies 2 Bay leaves 2 Cumin seeds 1 tsp Red chilli powder ½ tsp Turmeric powder ¼ tsp Coriander Powder 1 Tbsp Salt as per taste Garam masala powder ½ tsp Oil 2 Tbsp Coriander leaves for Garnishing Method To make Suran Kofte: In a dry pan, roast besan (without oil) on really low flame for 4-5 minutes or till aromatic. Do not let the besan burn or stick to the pan. Allow it to cool down. Peel and rinse Suran. You can apply some oil to your hands to avoid any itchiness. Cut Suran in large chunks. In a pressure cooker, add the Suran, water to cover it and add some salt. Squeeze a lemon and add the juice in the pressure cooker. The salted water may help to avoid oxidation of the Suran. Some people experience itchy throat after consuming Suran, particularly if the Suran is not fresh and hence lemon juice is added to avoid itchy throat. Cook the Suran under pressure for 2 whistles on high flame. Drain and transfer boiled Suran in a large mixing bowl/plate and mash it well. Using Mortar and Pestle, pound ginger, garlic, chillies, black pepper corns and annardana (if using ) and add to the mashed Suran. Add some more salt, turmeric powder (if using), garam masala, chopped coriander leaves and mix well. Add roasted besan, gradually, till the mixture binds well. You may need 4-7 tbsp of besan depending upon how moist the suran mix is. If you add more than needed besan, the kofte may taste more like besan pakore. If you use less than required besan the kofte may break (disintegrate) while frying. Divide the mix into 8-9 portions and roll each to make smooth looking kofte. Heat oil in a pan and fry one Kofta. If it breaks, add some more besan (preferably roasted), if not, continue frying the rest of Kofte. Fry the kofte in hot oil, on medium flame, till golden brown. Fry in batches. Drain on a kitchen towel and keep aside. For the Gravy: In a pressure cooker heat 2 tbsp of oil, add bayleaves, cumin seeds and then add chopped onions and ginger. Cook onions on medium to low flame, till brown. Lower the flame and add red chilli powder. Immediately add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes. Mix well and allow tomatoes to turn mushy. Add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles. Alternatively you can wait for 1 whistle of the cooker and lower the flame and cook the mix under pressure for 5 minutes. When the pressure subsides, whisk the gravy with a wooden whisker till homogenous. Adjust salt and water. Add garam masala powder and coriander leaves and allow the gravy to simmer for 5 minutes. Add fried Kofte in the gravy, just before serving and give it a boil. Garnish with more coriander leaves and enjoy it hot, with roti or rice or both 🙂 3.5.3251

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Vataran Ji Lilotari|AlifBe~46

Alka Keswani — Wed, 08 Dec 2021 06:18:27 +0000

The 46th Alphabet of Sindhi AlifBe (Persio – Arabic script ) is و in Sindhi, व in Devanagari and V in Roman Sindhi. And the corresponding dish for AlifBe` 46 is Vatan~an (Vataran) Ji Lilotari ! I know many of you will wonder whether it actually is a dish from Sindhi cuisine (coz. it sounds like a Gujarati style subzi) but well, it is indeed a traditional Sindhi Brahma Khastriya style curry and many of us know it by the name ‘Peas Tamate mein’ ( peas in tomato gravy)! Sindhi Brahma Khastriya community is yet another subset of Sindhi community and like Nassarpuri or Thathai Bhatia Sindhis Brahma Kshatris (Kshatriya) too have some unique/peculiar food rituals and food ‘nomenclature’ . Sindhi Brahma Khastriyas: The ancient Indian society was divided into four Varnas; Brahmins, Kshatriyas, Vaishya and Shudras. Each Varna was dedicated to specific social functions and though the classification was meant to create a society of specialised communities, it ended up being yet another way to exploit the weak and the naive. But to clarify the context of today’s post, I need to explain how two Varnas i.e Brahmins and Kshatriyas overlapped and how a subset of Sindhi community named Brahma Kshatriya or Brahma Khatris came into existence. While many believe that Lord Parashuram (Lord Ram’s avatar with an axe) was a Brahma Kshatriya since he was born in the family of Rishis but possessed traits of Kshatriyas, his disciple prince Jaisen, is considered to be the one bestowed with the title of a Brahma Kshatri by Rishi Dadhichi. History of Brahma Kshatriyas: (As learnt from Sindhi Brahma Kshatriya Panch) In the Treta Yug, a king named Arjuna ruled the kingdom of Mahishmati near Narmada river. He got a boon of possessing thousands arms and hence was later named as Raja Sahastrarjun or Raja Sahastrabaahu (One with Thousand arms). Once King Sahastrabahu went in a forest and visited ashram of Rishi (Sage) Jamdagini, father of Lord Parashuram. He spotted a cow, Kapila (Kamdhenu) in the ashram and insisted on taking away Kapila with him and though Rishi Jamdagini declined, the King forcibly took away Kapila. When Parashuram came to know about the audacity of the king, he went to the king to get Kapila back. He faced the wrath of King’s soldiers and a war like situation resulted in the death of King Sahastrabaahu. The sons of the king attacked Rishi Jamdagini’s ashram and as a result Rishi lost his life. Parashuram vowed to destroy Kshatriya community. A king named Raja Rattansen, in Sindh, came to know about the vow of Parashuram and when his army failed to control the wrath of Parashuram, the king, along with his wives, left the palace and took shelter in the ashram of Rishi Dadhichi. His children grew up learning Vedas and Shastras in the ashram. Parashuram found Raja Rattansen in the forest and killed him. When he visited the ashram and saw the children, he asked Rishi Dadhichi if the kids were Kshatriya or Brahmins. The rishi tried his best to cover up the kids. Skeptical yet curious, Parashuram took one of the child, named Jaisen, with him, assuring the Rishi that he will teach Jaisen the weaponry/archery etc. Years later an incidence revealed the truth of Jaisen ( that he is a Kshatriya prince) and lord Parashuram became so furious that he cursed Jaisen and as a result of the curse, Jaisen forgot all the knowledge imparted by Parashuram. But when Jaisen asked for forgiveness, Parashuram told him to return to Rishi’s ashram and that if Rishi agrees to accept Jaisen back, he will regain his knowledge. Feeling lost, he went back to Rishi Dadhichi who took him under his wings and that’s how a Kshatriya blessed with the combined knowledge of weaponry and Vedas came to be known as a Brahma Kshatriya. Sindhi Brahma Kshatriya Food: I first came across SBK food thanks to some posts shared by Prerna Sonejee in Sindhirasoi Facebook group. What intrigued me was how the dishes were named differently, as compared to the regular Sindhi way. Names like ‘Dhaaran Basar Ji dal’, ‘Surti Vaalan Jo sonto’, ‘Gaare Chokhan Ji Puri‘ sounded very different and that’s when I started connecting with people from this lesser known community to understand the nuances of the cuisine. I am learning something new everyday! Coming to Vatan~an Ji Lilotari, it is nothing but fresh/green peas (or chawli) cooked in tomato gravy along with one or two vegetables of your choice (Potatoes, Apple gourds, Lotus stem, Yam etc). The recipe was shared by Prerna Sonejee and I must say, it was one of the easiest dishes that I have made for the AlifBe series. Print Vataran Ji Lilotari|AlifBe~46 Fresh peas and Yam cooked in tomato gravy Ingredients 1 Cup shelled fresh peas 200 gm Suran (Elephant foot yam) 4 ripe tomatoes 1-2 green chillies ½ inch ginger chopped 2 tbsp oil/ghee ¼ tsp Hing (Use more if you wish) ½ tsp Turmeric 1 heaped tbsp Coriander powder (Optional) 1 -2 tbsp tamarind pulp Salt as per taste Fresh coriander leaves for garnish Method Blend or grate tomatoes. In a pressure cooker, heat oil/ghee Add hing, chopped green chillies and ginger. Saute for a minute and then add peeled and cubed suran. You can use potatoes/Apple gourds/ boiled lotus stem, bottle gourd etc. Add a little salt here. Gently stir yam (suran) and cook for 3-4 minutes on high heat. Add other vegetables, if using and then add peas and blended tomatoes. Add salt, turmeric and coriander powder and sir on high heat. Add around 1 and half cup of water and mix well. Close the pressure cooker with the lid and wait for 2 whistles on medium heat. Switch off the flame. Add Tamarind pulp and simmer for 2-3 minutes.Adjust the consistency of the gravy (refer the picture) and garnish with fresh coriander leaves. Enjoy with roti/rice or pulav. 3.5.3251 And here is a video tutorial about how to write in Arabic Sindhi:

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Suran Kofta Curry|Jimikand Kofta

Vataran Ji Lilotari|AlifBe~46