.....From My Palate

Sindhi

Sindhi Kadhi

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Pakoda kadhi is the kadhi I grew up relishing all my life until I got married and came to US. Kadhi is a synonym of yogurt and dumplings in North Indian recipe book. Kadhi chawal is the most common meal served in all Indian homes and restaurants. Recipe for dumplings might differ in many households but stew is made of purely yogurt and besan with few spices. But today our kadhi recipe is little different. It is made of roasted besan in tomato gravy. Instead of dumplings we will add lots of different vegetables that gives nice texture and taste to the dish.

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Sindhi kadhi or as they call it ‘kadhi chaawaran’ is the Sunday special dish in the most of Sindhi homes. With the little preparation, it is easy to make and it goes very well with plain rice. Sindhi’s like to serve it with aloo tuk and my favorite sweet Boondi. The sweetness of boondi, spicy tanginess of kadhi and different vegetables complements each other really well. It is nutritious delight to the eye and the stomach.

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Sindhi Kadhi
Author: Bhawana
Ingredients
  • 10-12 Cluster Beans (Gawar Phali)
  • 9-10 Ladyfinger (Bhindi)
  • 5-6 small Eggplant, cut in to halves
  • 2 Potatoes, cut into big cubes
  • 2 Drumsticks, cut into 1½ inch pieces
  • 1 cup crushed Tomatoes
  • 1/2 cup Besan (Gram Flour)
  • 2 Green Chillies, finely chopped
  • Small piece Ginger, grated
  • Few Curry Leaves
  • 2 tbsp. Tamarind Pulp
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Fenugreek Seeds (Methi Dana)
  • 1/2 tsp. Mustard Seeds
  • Pinch of Asafoetida
  • 1/2 tsp. Cumin Seeds
  • 2 whole Red Chillies
  • 5 tbsp Oil
Instructions
  1. Shallow fry Bhindi, Gawar phalli and eggplant.
  2. Heat 2 tbsps of oil in a deep heavy base pan.
  3. Add asafoetida, whole red chilli, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan.
  4. Add gram flour and sauté until fragrant and golden in color.
  5. Add tomatoes and 2-3 cups of water and mix till smooth.
  6. Add turmeric powder, red chilli powder, ginger, green chilies and salt.
  7. Simmer it for 7-8 minutes and add drumstick and potatoes in the pan and let them cook.
  8. Now add eggplant, bhindi and gawar phali and cook for 5 minutes.
  9. When the vegetables are cooked, add tamarind pulp and stir it well.
  10. Cook for another 1-2 minutes.
  11. Serve hot with steamed rice and sweet boondi.

Saibhaji – A Sindhi Delicacy

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If you are looking for a recipe that is guilt-free to eat, healthy, full of protein and nutrients, you are at right place. Saibhaji, one of the most loved dish from Sindhi Cuisine. It literally means green vegetable. (Sai-green Bhaji-vegetable) It tastes so good with rice that my picky eater son ate the leftover next day too. Nimisha, my very first friend in this country, who happened to be Sindhi introduced Saibhaji to me. She is a good cook and makes the best Sindhi Kadhi and Kandha Poha. Oh! I miss those carefree days when we used to talk a lot about food, friends, life and other things. Being new to this country, she helped me a lot in adjusting and making me comfortable in this new lifestyle. Though we both are busy now and miles apart, she still hold a special place in my heart.

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Sindhis are famous for their love for food. Saibhaji is a one pot meal that goes well with brown rice but when served you can see different accompaniments like aaloo tuk, sindhi papad, chutneys and pickles served on table. The most interesting and delicious one is with sindhi kadhi. Yes! sindhi kadhi is served with white rice, aloo tuk or fried eggplant and sweet boondi. And the whole think on plate tastes heavenly delicious and a full meal.

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Saibhaji
Author: Bhawana
A Sindhi Delicacy
Ingredients
  • 1 bunch Spinach
  • 1/2 bunch Fenugreek Leaves
  • Handful of Sua (Dill Leaves)
  • 1/2 cup Channa Dal (soaked in water)
  • 3 nos. Tomatoes
  • 1 small Brinjal
  • 1 medium Potato
  • 1 big Onion
  • Green Chillies to taste, finely chopped
  • 1 tsp. Garlic, minced
  • 1 tsp, Ginger, grated
  • 1 1/2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Cumin Seeds
  • Pinch of Hing (Asatedfida)
  • Salt to taste
  • 2 tbsp. Oil
Instructions
  1. Wash all the greens thoroughly and chop them roughly.
  2. Peel and chop all the vegetables.
  3. Heat oil in pressure cooker. Add cumin seeds and hing.
  4. When splutter, add ginger, garlic, onion and green chillies.
  5. Mix it well, now add channa dal and vegetables.
  6. Cook for a minute and add all greens and spices.
  7. Mix it, add salt and water as it needed.
  8. Cook it on medium flame until 5-6 whistles.
  9. Mesh it well to the consistency required.
  10. Serve it with table spoon of desi ghee on top.
  11. It goes well with brown rice or onion rice.

Bhugi Bhaji

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Bhugi Bhaji

I learned this Bhaji from my friend. She is sindhi. We cook & share recipes everyday. In fact we talk about food everyday. We are miles apart but still we have our morning tea together via telephone. Due to her I learned many sindhi recipes which I will share with you guys in near future.

Bhugi Bhaji
Author: Bhawana
Ingredients
  • 2 Medium potatoes, cut into 4 pieces
  • 2 Finely chopped green chillies
  • A small piece of ginger, chopped
  • few pods of garlic , chopped
  • A pinch of asafoetida
  • 1 Finely chopped onion
  • 1 cubed eggplant
  • 1/2 Cup peas
  • 1/2 tsp Garam masala
  • Chopped coriander leaves
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • ½ tsp cumin seeds
  • 2 tbsp Oil
  • Salt to taste
  • 1/2 Cup water
Instructions
  1. Heat oil and saute the onions till they turn light brown.
  2. Add asafoetida, cumin seeds, ginger garlic and fry the mixture for a minute.
  3. Add potatoes, peas, eggplant pieces and spices. Stir and fry for about 8 minutes.
  4. Pour 1/2 cup water and simmer till the vegetables are well done.
  5. Sprinkle with garam masala.
  6. Garnish the vegetables with chopped cilantro.
  7. Ready to serve.