This is another of my favorite Sindhi recipes. I love Sindhi cuisine for its spicy and flavorful dishes. Sindhi bread is traditionally had for breakfast, but because it is such a heavy dish, we have it for lunch or dinner. M was my friend and also my project partner in college and her mother used to make this for tiffin. We would all love this Sindhi's bread when ever she got it in her tiffin. Sindhi onion roti was another of her mother's specialties. Read more about Sindhi cuisine here.
Ingredients
10 slices of white bread or brown bread or pav
2 cups roughly cubed red onion
3 green chilies or as per taste
2 garlic pods
1 teaspoon ginger
2 handful of coriander leaves
1/2 teaspoon cumin seeds
1/2 teaspoon amchur
3 tomatoes
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon oil
salt for taste
Method
Blend chilies, ginger, garlic, onion and coriander leaves into a fine paste. Heat oil in a skillet and add cumin seeds. Add the ground paste and fry till the raw smell of the onion is no longer present. Coarsely grind the tomatoes in a blender and add it to the masala. You can use 3-4 tablespoons of tomato paste instead of the tomatoes. Cook till it forms a dry chutney consistency and the tomatoes are well done.
Add coriander powder and turmeric powder. Now mix in 5-6 cups of water and stir to get an even consistency. Add salt for taste.
Cut the bread slices in half and put them in the curry. Heat on a low flame and mix till the bread slices have absorbed the curry well. Serve hot with papad and onion rings.
Preparation time: 30 minutes
Serves: 2
I first tasted Sai Bhaji at my friend AK's home. She tells me that it is one of the Sindhi comfort foods and is very nutritious as a lot of vegetables, palak and leafy vegetables are used. She does not use carrot or methi in the recipe. But as I had these at home, I added them to the sai bhaji. Sai Bhaji can be enjoyed with rice or roti.
Ingredients
2 bunches palak or spinach
handful of methi or fenugreek leaves
1 medium onion
2 tomatoes (medium or large- depending on how sour you want it)
5 tablespoon chana dal
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
2 green chilies
1/2 cup chopped eggplant, pumpkin, carrot
1-2 medium potato
1 teaspoon coriander powder
1/4 teaspoon garam masala powder (optional)
1/2 cup carrot (optional)
1 teaspoon jeera or cumin seeds
1 teaspoon chopped ginger
1 tablespoon oil
Method
Wash the chana dal and soak it in warm water for 2 hours. Wash the palak and methi leaves multiple times in water till all the sand particles are cleared. Heat oil in a pressure cooker or pan. Add cumin seeds and turmeric. Fry for a minute. Add ginger, chopped green chili and onions and fry till the onions are golden brown. Add chopped tomatoes and fry till the tomatoes are soft. Add coriander powder and chili powder and mix well. Add chopped eggplant, potato and carrot and chana dal. Add chopped palak and methi leaves. mix well and cook for 5 minutes. Add salt and 2 cups of water. If you are making it in a pan then cook with lots of water till the chana dal is soft (this may take 45 minutes to 1 hour). Pressure cook for 4-5 whistles. After the pressure drops, open the pressure cooker and mash the sai bhaji till all the ingredients are mixed well. Sprinkle garam masala on the sai bhaji and serve hot with rice or roti.
Preparation time: 45 minutes
Serves: 3-4
Add coriander powder and turmeric powder. Now mix in 5-6 cups of water and stir to get an even consistency. Add salt for taste.
Cut the bread slices in half and put them in the curry. Heat on a low flame and mix till the bread slices have absorbed the curry well. Serve hot with papad and onion rings.
