Sindhi Recipes - Sindhi Curry

Sindhi Curry

Add tangy flavor to your taste buds–


Add tangy flavor to your taste buds – Sindhi Curry
Being a Sindhi and brought up in a small close knit community, it was every Sunday routine to have heavy lunch of delicious piping hot Sindhi curry.

The best way to have it slathered on bowl of rice till you can't see any white grain accompanied with sweet boondi and aloo tuk followed by long nap....mmmm.... complete bliss!!!!

While I miss those gatherings, visiting fun fairs, having ice golas after school, visiting cousins every summer vacation and it's only food that keeps me connected to my childhood memories

Well...coming back to tangy flavored curry with all veggies which you will crib to eat on its own (good trick to make fussy kids eat veggies) but will heartily slurp with hot rice and sweet pearls of boondi

Ingredients:

1 small cup Gram flour (Besan)
2 tbsp wheat flour
1 tsp mustard seeds
1 tsp fenugreek seeds
8-10 curry leaves
½ tsp hing (asafoetida)
2 Green chilies silted
2 Potatoes diced
100 gms Lady finger (Okra) Silted and shallow fried
100 gms Cluster Beans (Gavar)
100 gms Drumsticks chopped in 2 pieces
100 gms Yam diced
100 gms cauliflower cut in florets
1 cup tomato puree
½ cup tamarind pulp
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tbsp oil
1 glass water approx.
Coriander leaves for garnish
You can add any vegetables of your choice like Brinjals, Lotus stem, Green peas , French Beans etc

Method:

- Heat oil, add hing, mustard seeds, fenugreek seeds, curry leaves and green chilies.

- Once they start spluttering, add besan and wheat flour.

- Saute till it turns pink and raw smell disappears Add water and bring it to boil.

- Add potatoes, yam and cauliflower(you can change quantity of vegetables based on your preference).

- Cook till vegetables are half done. Add salt, turmeric powder, red chili powder and tamarind pulp.

- Then add cluster beans and let it simmer on medium flame.

- Add water if you think gravy has gone thick Add Drumsticks and lady finger when all other vegetables are almost done.

- Boil for more 3-4 minutes and garnish with coriander leaves Serve hot with rice.


Sindhi food, folk songs to crown community festival in Thane


THANE: The legendary Sindhi saint Bhagat Kanwar Ram was known and loved for blessing little children by singing lullabies to them. One day the only child of a poor widow passed away. Elders advised her to take her son to the Sai (saint) for a song of spiritual blessing in the hope of reviving him.

However, they urged her to not reveal he was dead. The widow did so and approached the saint with the body of the child covered in muslin cloth. The unwitting Sai sang to the corpse. Once the lullaby ended, however, the woman declined to take back the body of her son saying she wanted him back alive. The nonplussed saint was overwhelmed with concern because he felt people would blame him for the child's death. Tears streaming down his face, he began praying to his guru Swami Satramdas. Even as he repeated the lullaby, the child stirred back to life. The village erupted in joyous celebration.

Such spiritual songs and lullabies which have come to be called 'chhej' and 'bhagat' will be performed at a grand Sindhi cultural festival coming up in Thane shortly. The Puj Sadhu Vaswani Sindhi Panchayat will host the three-day event named 'Sunhri Sind' (Beautiful Sind) at Lal Maidan from May 8-10.

A large 35 ft x 65 ft model showcasing all 24 old districts of Sind will be built alongside a replica of the famous Uderolal temple dedicated to Jhulelal Sai. Every evening from 5.00-10.00pm visitors can enjoy traditional Sindhi food, music, dance, handicrafts and games.

Organiser Raju Khetwani, president of the Sindhi Panchayat, said, "The community migrated to western India 65 years ago but post-Partition generations know nothing about our native land. We have engaged architects, sculptors and artisans to recreate the magic of the ancient civilisation.''

Sindhi food is a particular favourite among all communities. Khetwani says the festival offers foodies a chance to savour seven dishes each day by rotation. "The menu includes the classic sai bhaji, tanhiri or sweet saffron rice, Sindhi kadhi, dodo, bhee and an array of seyal dishes. Stalls selling embroidered cloth will be erected alongside a booth where visitors can take pictures dressed in traditional Sindhi costumes. A book named 'Luminary Sindhis of Thane' will be launched as well."