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Sindhi Besan Ki Curry & Sindhi Sai Bhaji

Posted Mar 12 2009 3:39pm


Sindhi Besan Curry ( Assorted vegetables cooked in a tangy gram flour gravy )

Serves : Four
Time required : 35 minutes

Method

50 g gram flour
2 tablespoon oil
3 cups ( 720 ml ) water
3 green chillies , chopped fine
1 spring curry leaves
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
A pinch of turmeric powder
2 tablespoon ( 30 ml ) tamarind pulp
2 ( 150 g ) potatoes , cubed
2 ( 125 g ) carrots , cut into long strips
10 ( 30 g ) French beans
1 ( 100g ) tomato , chopped fine
1 ( 75 g ) brinjal, cubed
50 g lady fingers , slit lengthwise
1 drumstick , cut into 4 cm long pieces ( optional )
Salt to taste
A few springs of coriander leaves , chopped fine

Method

1, Heat oil in a sauce pan. Add the gram flour and roast on a low heat till light brown in color.

2, Gradually add the water and keep stirring constantly to a smooth paste and bring to a boil.

3, Heat little oil an lightly fry the green chillies, curry leaves , fenugreek seeds and cumin seeds , and add to the curry along with turmeric powder and tamarind pulp.

4, Simmer for three minutes.

5, Add in the potatoes, carrots , beans and tomato.

6, Cook for five minutes . Then add in the brinjals and cook further for four minutes.

7, Add the lady fingers , drumsticks , salt and coriander leaves.

8, Simmer for 10 minutes or till done. Serve with rice.


Sindhi Sai Bhaji ( The classic Sindhi Dish )

Serves : 4
Time required ; 35 minutes plus cooling time

Method

1 large bunch spinach ( palak ) , chopped
A few springs of dill ( sua ), chopped
125 g bottle gourd ( kadu ), cubed
1 tablespoon oil
1 ( 40 g ) onion, chopped
¼ teaspoon garlic paste
1 cm ginger , julienned
½ teaspoon turmeric powder
½ teaspoon coriander powder
50 g chanadal, soaked
2 ( 125 g ) carrots , cubed
1 ( 60 g ) brinjal, cubed
1 ( 100 g ) potatoes , cubed
2 ( 225 g ) tomatoes, chopped
A few springs fenugreek ( methi ) leaves , chopped
2 green chillies , chopped fine
1 cup water
Salt to taste
½ teaspoon sugar ( optional )
A few spring curry leaves

Method

1, Heat oil in a pan . Add the onion, garlic paste, ginger , turmeric powder, coriander powder and chanadal. Saute for five minutes.

2, Add carrot , brinjal, potato and tomato and stir well. Cook for about five minutes.

3, Add in all the greens, green chillies and salt.

4, Add one cup water. Pressure cook till done ( approximately 15- 20 minutes ).

5, When cool , mash the vegetables. Check the seasoning.

6, Garnish with coriander leaves. Serve hot with khichdi.

Visit here for more Sindhi recipes....
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