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Sindhi Cuisine | The movable feast

Sindhi Cuisine | The movable feast
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First Published: Fri, Sep 09 2011. 10 21 PM IST

Updated: Fri, Sep 09 2011. 10 21 PM IST
Make a chapati dough with flour, water and oil. Make small balls and roll them out into a thin roti. Coat the surface of the roti with ghee. Fold into half and half again, and roll out into a triangle. Cook on a skillet over slow fire with ghee (clarified butter). When both sides are golden brown, take off heat. Crush the cooked roti into a ball between your palms and let go. This makes the layers of the roti split and come apart. The result is a multi-layered, flaky triangular roti.
Yellow Makhani Dal
Serves 4
2 cups moong dal (green gram)
1 tomato
Ghee as required
1/2 tsp ajwain (carom seeds)
1/2 tsp jeera cumin seeds
1 long red chilli
2-3 green chillies
Salt to taste
A pinch of coriander powder
Cook the dal with water, salt and one whole tomato. Once fully cooked, turn down heat and whisk contents together to get a creamy consistency. Heat ghee and splutter the ajwain, jeera, red and green chillies. Pour over the dal. Turn off the heat and sprinkle a pinch of coriander powder. Serve with Sindhi roti, and chopped onions, lemon slices, green chillies and salt on the side.
Recipes courtesy Shona Urvashi, film-maker.
Sai Bhaji
Serves 3
1 bunch spinach, approx. 300g
1 small handful of khatta (chuuka, khatti palak; this adds sourness to the taste, so add more if leaving out tomatoes)
1 small handful of sua (dill leaves)
1 handful of fresh methi (fenugreek) leaves or 1 tsp kasuri methi
2 medium-sized tomatoes, chopped
1 small brinjal, diced
1 okra, diced
1 small potato, peeled and chopped
1/2arbi (colocasia), peeled and chopped (optional)
2 onions, chopped
1 small cup chana (Bengal gram), rinsed thoroughly and soaked for at least half an hour
2-3 green chillies, chopped
1 small stick ginger, chopped
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
1-2 tbsp oil
Wash the spinach leaves along with khatta, fenugreek and dill leaves. Chop well. Dice the brinjal and okra. Keep the greens submerged in water as soon as chopped. This mix of vegetables is called vakhar in Sindhi. Heat oil in a pressure cooker. Add vakhar and sauté till tender. Add the chopped greens, tomatoes, green chillies, ginger, all dry masalas, salt, chana dal and mix well. Add a little water and close the lid. Wait for at least seven-eight whistles. Open the lid and mash well with whisker, adjusting the consistency to semi-dry.
For an optional tempering, use garlic.
Recipe courtesy Alka Deepak Keswani, Sindhirasoi.com
Teewarn (Sindhi mutton)
8 servings
3/4 kg mutton (either leg of lamb or rack of lamb, or chops)
1 cup bhee (lotus stem), chopped
1 cup carrots, chopped
1 cup potatoes, chopped
2 and 1/2 cups onions, finely chopped
1/2 cup yogurt
5 green chillies
1 tbsp ginger, chopped
3 tomatoes, chopped or puréed (about 1/2 cup)
1/4 cup mint or coriander leaves
1/4 tsp cardamon powder
3-4 drops rose essence or 1 tbsp rosewater
2 tsp garam masala
1/4 cup cooking oil
1/2 cup water
Salt to taste
Heat oil and fry the onions till golden. Cut the mutton into pieces and fry. Add yogurt, garam masala, cardamom and stir-fry till dry. Add tomatoes, water and salt, close the lid and bring to full pressure till steam escapes. Reduce the pressure and cook on simmer for 7-8 minutes. Turn off the gas. When cool, open the cooker, add vegetables and cook for additional 3 minutes. Serve garnished with mint or coriander and rosewater. For additional tang or sourness, you may add lime juice.
Recipe courtesy Bharat Mirchandani, Sindhichef.blogspot.com
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First Published: Fri, Sep 09 2011. 10 21 PM IST