3 Easy Sindhi Recipes

Sindhis are one of those many lesser known communities in India and you might have one friend from this legacy-rich family whose house you have eaten koki or sai bhaji at, but there is much more to them than meets the eye. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes-one gravy and one dry. While Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy; Hindu Sindhi cuisine is almost identical except for the exclusion of meat and beef.

Here are 3 basic and delicious vegetarian Sindhi recipes you can try at home.

SAI BHAJI

Sai Bhaji is a classic Sindhi dish prepared with spinach and vegetables that goes best with rice. The name of the dish comes from two words – sai meaning green and bhaji meaning vegetables.

Ingredients

• Half Cup Chana Dal (Split Bengal Gram)
• Half Cup Moong Dal (Split Green Gram)
• 2 Green Chillies finely chopped
• 1 large sized onion finely chopped
• 2 tsp Cumin Seeds
• 1/4 tsp Asafetida
• 1/2 tsp Turmeric Powder
• 1 bite size cube of Potato
• 2 medium chopped Carrots
• 300gms Spinach chopped
• 3/4 cup Crushed Tomatoes
• 3 tsp Coriander Powder
• 1 tsp Red Chilli Powder
• 2 tsp Mango Powder
• Salt to taste
• 1tsp Garam Masala
• 2cups Water

For Takda

• 1 tbsp Oil
• 5 cloves of Garlic finely chopped
• 1 inch sized Ginger finely chopped

Method:

1. Soak the chana and moong dal in cold water. Drain water and set aside.
2. Heat a pressure cooker on medium heat, add oil, cumin seeds and hing.
3. Once the seeds begin to sizzle add onions, potatoes, and carrots with salt to taste.
4. Now add crushed tomatoes, coriander, red chilli powder and stir for about five minutes.
5. Then add the drained dals and chopped spinach with one cup of water and close the pressure cooker to let it cook for about 15 minutes or 2 whistles.
6. To make the takda, take a saucepan and stir fry the garlic and ginger in it till they are golden brown.
7. Add the tadka in the cooker after 15 minutes with garam masala and mango powder and stir.
8. Serve hot with rice.

PATRI KHICHDI (SINDHI STYLE KHICHDI)

This is another typical Sindhi recipe consumed generally during the summer months to keep the stomach light and yet not compromising on the delicious quotient. The name of the dish comes from patri meaning liquid and khichdi meaning rice and lentils cooled together.

Ingredients

• 2 cups Rice
• 1 cup Husk Green Dal
• A quarter teaspoon Tumeric powder
• Salt to taste
• 5 to 7 pieces Black Peppercorn
• 2 tsp Ghee or oil
• 5 cups of Vegetable stock
• 2 Potatoes finely chopped
• 300 gms of boiled peas
• 2 carrots finely chopped

Method:

1. Mix rice and lentils and soak them in water for about 15 to 20 minutes and set aside.
2. In a pressure cooker add ghee and peppercorns, and sauté for 5 minutes. You could also add cardamom seeds if you like.
3. Follow this by adding the rice lentil mixture, the chopped vegetables and vegetable stock.
4. Add salt, turmeric powder and mix well.
5. Close the cooker and let the khichdi cook for about six to seven minutes.
6. Serve hot with curd, papad or a vegetable of your choice.

GHEEAR (SINDHI JALEBI)

Gheear, also called Ghewar in Rajasthan is a special kind of jalebi bearing a startling resemblance to a honeycomb with its mesh-like appearance. This delicacy is a big favourite during the festive season of Holi.

Ingredients

For Gheear

• 1 and half cup of all purpose flour
• ¾ cup Yoghurt since it’s always half the consistency of the flour
• 2 tbsp Cornflour
• Jalebi colour or orange food colouring as per choice

For Sugar Syrup

• 2 cups Sugar
• 1 ½ cups of water
• ¼ teaspoon of Cardamom powder
• ½ teaspoon Saffron

Method

For Batter

1. Mix 1 1/4^th flour, corn flour and yoghurt with water for 15 minutes till you get a smooth paste. Let it ferment for 24 hours.
2. Once fermented, add the food colouring and the remaining 1/4^th flour and stir well for 10 minutes.
3. Heat ghee in a flat bottomed pan.
4. Pour the batter into a ziplock bag with its end clipped wide enough to make a nozzle.
5. You could use a 8-10 cm ring in the flat bottomed pan so ensure the gheear comes out perfectly.
6. Pipe out the batter inside the ring in random directions to make it look like a mesh.
7. Remove the ring and turn the Gheear over, frying it to golden perfection in low or medium flame.

For Syrup

1. In another pan, heat sugar, cardamom, water and saffron and mix till it becomes a one string consistency.
2. Now remove the oil from the fried Gheear and place it in the warm syrup for about two or three minutes and take it out so that the syrup crystallises.
3. Repeat the process till the Gheear batter is consumed.
4. Serve it with chopped raisins, cashews, rose petals and pistachios.

- Recipes Courtesy SindhIRasoi

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