Sindhi Tarial Wangan (Eggplant Fry with South Indian flavour)

 

               Tarial Wangan is a traditonal Sindhi cuisine where the eggplants are scored, stuffed with spices and shallow fried. All eggplant lovers will simply love this classic dish. It is a very easy and a quick recipe that has minimum of ingredients. You can enjoy it either with steamed rice, jeera rice, pulao or as a side dish with dal-chawal or any type of Indian bread. It is a great party recipe and can be served during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 3-4 medium size eggplant
• 1 tbsp. salt
• 3 tbsp. idli podi
• 1 tsp. red chili powder
• 1 tsp. tamarind pulp
• oil to shallow fry
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

           Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife and immediately dip them in salted water.

           Now mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

          Spread a little of the spice mix over the scored eggplants and keep aside. 

          Heat oil in a pan and fry the marinated eggplants on both sides on a low flame till well browned and tender. Halfway through add the curry leaves. 

          Garnish with coriander leaves and serve with rice or any Indian flat bread. 

Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife & immediately dip them in salted water.

 Mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

Spread a little of the spice mix over the scored eggplants & keep aside. 

                  Heat oil in a pan & fry the marinated eggplants.....

            on both sides on a low flame till well browned and tender. 

                   Halfway through add the curry leaves. 

    Garnish with coriander leaves & serve with rice or any Indian flat bread. 

Sindhi Kadhi (Veggies Cooked In Gram Flour Based Gravy)

 

          A specialty of Sindhi cuisine - This classic Kadhi is a blend of all vegetables cooked in a gram flour based gravy. It is best relished with steamed rice or jeera rice. This is a simple gravy which is both nutritious and healthy.

         Please note -  that there is no use of garlic, onion, yoghurt or pakoras in this style of kadhi, compared to kadhis from other Northern regions of India. So check out the step by step pictorial recipe to prepare it.

          Drumstick is an integral part of this recipe, however, I had to omit it due to its unavailability. It has a bit of sweet and sour taste due to the presence of jaggery and tamarind. However, here again I had to omit jaggery as I wanted to keep it diabetic friendly.

• 1/2 cup Gram flour (besan)
• 4 cups water
• 3-4 cups chopped vegetables (eggplant, French beans, bottle gourd, okra, cauliflower & turnip
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. asafoetida (hing)
• 1 tsp. ginger. grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. tamarind pulp
• 1 tbsp. coriander leaves, chopped

          Keep aside the okra and eggplants and pressure cook the remaining veggies in 1 cup water for 1 whistle.

          Heat oil in a pan and temper with dry red chili, cumin seeds, mustard seeds, asafoetida and fenugreek seeds. Sauté till it stops crackling.

          Now add ginger, curry leaves and green chilies. Sauté for a minute. Add the gram flour and continue to fry on low flame till light golden in color.

          Add remaining water, salt, turmeric powder and red chili powder. Bring it to a boil and then add the okra and eggplants. Simmer, covered on low flame till they are tender.

          Now add the boiled veggies and tamarind pulp. Continue to simmer till the kadhi gets the desired consistency. 

          Garnish with coriander leaves and serve with steamed rice or jeera rice. 

                          Heat oil & temper with dry red chili, cumin seeds, mustard seeds, 

                          asafoetida and fenugreek seeds. Sauté till they stops crackling.

                                Add ginger, curry leaves & green chilies. Sauté for a minute. 

Add the gram flour & fry on low flame till light golden in colour.

                          Add remaining water, salt, turmeric powder & red chili powder. 

                          Bring it to a boil.

                      Add the okra and eggplants. Simmer, covered, on low flame till tender.

                                    Add the boiled veggies,

                           & tamarind pulp. Simmer till the kadhi gets the desired consistency. 

                                      Garnish with coriander leaves.

                                  Serve with steamed rice or jeera rice. 

Koki Paratha / Flat Bread - Sindhi style

          This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.

          Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.

          These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling. 

• 1 & 1/2 cups whole wheat flour
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. anardana, whole / crushed
• pinch of salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. oil to knead
• 3-4 tbsp. oil / ghee to shallow fry 

          In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.

          Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.

          Heat a tawa / griddle and fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it and around the edges. 

          Transfer them to a serving plate and serve with yoghurt and pickle for a Sindhi style breakfast. 

                   Mix all the ingredients (except the last one) & knead into a tight dough 
                   by adding required quantity of water. Cover & keep for 30 min.

                                  Divide into 5 equal portions. 

                                  Roll out each portion into a circle & prick with a fork.

                      Heat a tawa & fry Koki parathas, one at a time, on both sides till light 
                      golden in colour, by drizzling some oil over it & around the edges. 

                                Serve with yoghurt & pickle for a Sindhi style breakfast. 

Koki Roti - Sindhi Style

          Try this amazing and a simple whole wheat parathas for breakfast - a la Sindhi style. They are not only wholesome, but healthy too, with some onion, coriander leaves, green chilies, besides other flavouring agents and spices thrown in. 

          Pomegranate seeds are also added to it, but I had to skip as it was unavailable at the moment. You can relish it with any side dish, pickles or yoghurt. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 2 cups whole wheat flour
• 1/4 tsp. salt
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds (ajwain)
• 1 green chili, chopped
• 2 tbsp. coriander leaves, chopped
• 1 onion, chopped
• 1 tbsp. kasuri methi (dried fenugreek leaves)
• 2 tbsp. oil
• oil to shallow fry

          In a bowl mix together all the above mentioned ingredients (except oil to shallow fry). Add water, little at a time and knead into a tight dough. Cover with a wet cloth and keep aside for 15-20 minutes.

         Divide into 6-7 equal portions (depending on the thickness desired) and roll out each into a round disc, just like chapati. 

          Heat a tawa and shallow fry the koki roti one at a time by brushing with some oil. Fry till light golden in colour on both sides.

         Transfer to a serving plate. Make similar roti and fry them till done. Serve them hot with any side dish, pickles or yoghurt.

                                  Mix all ingredients (except oil to shallow fry). 

                Add water & knead into a tight dough. Cover with a wet cloth & keep aside 
                for 15-20 minutes.

                         Divide into 6-7 equal portions (depending on the thickness desired).

                                  Roll out each into a round disc, just like chapatti. 

                    Heat a tawa & shallow fry koki roti by brushing with some oil. Fry till 
                    light golden in colour on both sides.

                               Serve them hot with any side dish, pickles or yoghurt.

Pakwan

          This is a Sindhi breakfast delicacy which is a deep fried bread, made out of refined flour and generally had with dal (lentils). It can also be relished for lunch or dinner. I sometimes have it with any curry as a side dish. These crispy fried bread can be enjoyed as a tea-time snacks too. In fact try having them with a topping of finely chopped onion, tomato, green chilies and coriander leaves. They are simply delicious. 

• 1 cup maida (refined flour)
• 1/4 cup whole wheat flour
• salt to taste
• pinch of asafoetida
• 1/2 tsp. red chili powder
• 1/2 tsp. ajwain (carrom seeds)
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil to knead
• oil to deep fry
• dal or any side dish with gravy to serve

          In a bowl, combine together all the above mentioned ingredients (except oil to deep fry). Knead into a dough with required quantity of water. Cover and keep aside for an hour.

         Divide into equal portions. roll each portion into a small disc, just like a poori and prick them all over so that it does not puff up.

          Heat oil in a pan and deep fry them, preferably one at a time till golden and crisp. Drain on a kitchen towel and serve with dal, kadhi or any gravy based side dish.

Sai Bhaji (Spinach-Chana Dal-Veggies Curry - Sindhi Cuisine)

          This is a simple, traditional Sindhi style dal recipe cooked with chana dal (Bengal Gram Lentil), spinach, fenugreek leaves and eggplants. Other veggies and greens too can be added. As I just had spinach, methi and eggplants available, I made use of them to make it. A wholesome and a nutritious treat. It is had with some Sindhi pulao, paratha or chapatti.

          There are various methods of preparing this delectable dish and this happens to be my version. Chopped tomatoes and tamarind juice can be added to give it a tangy flavor. Otherwise, make use of lime juice to attain the taste as I did so in this recipe. A little bit of ghee along with oil for the tempering adds to the ultimate flavor. So check out the step by step pictorial recipe to prepare it.

• 2 bunches spinach, washed, rinsed & chopped
• 1 cup methi leaves (fenugreek), chopped
• 1/2 cup chana dal (Bengal gram lentil), soaked for 30 minutes
• 2 eggplants, chopped
• 1 onion, chopped
• 1" ginger, grated
• 4-5 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. roasted coriander powder
• 3 tbsp. oil
• 1 tsp. ghee
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste 
• coriander leaves, fresh chilly & sliced lime to garnish

          Heat 2 tbsp. oil in a pan and add the onion, ginger, half of the garlic and chilies. Sauté till light brown in color. Add the chopped eggplants and sauté for 2 minutes on medium flame.

          Now add the chopped greens, turmeric powder, red chili powder, salt to taste and coriander powder. Sauté for 2-3 minutes till well combined.

          Add the soaked chana dal and 1 cup water. Pressure cook for 6-7 whistles. Mix well and mash it up slightly. Transfer it to a serving bowl.

          Heat the remaining oil and ghee. Add the cumin seeds and sauté for a few seconds. Add the asafoetida and the remaining chopped garlic. Sauté till it changes color.

          Add the tomato paste and sauté for a few more seconds. Pour over the prepared Sai Bhaji and serve, garnished with coriander leaves, lime and fresh chili.

                 Spinach, Fenugreek leaves, soaked chana dal, onion, ginger, garlic, green chilies 
                 and chopped eggplants.

                 Turmeric powder, roasted coriander powder, asafoetida, red chili powder, cumin
                  seeds & tomato paste.

                             
                  Heat 2 tbsp. oil & saute onions, ginger, half of the garlic & green chilies till
                  light brown.
                                          

                                Add chopped eggplants & saute for 2 minutes.

                                Add spinach & fenugreek leaves.

                   Add turmeric powder, red chili powder, roasted coriander powder & salt.

                                Add soaked chana dal & 1 cup water.

                                Pressure cook for 6-7 whistles.

                                Mash it up slightly.

                Heat oil & ghee & temper with cumin seeds, asafoetida, remaining chopped
                garlic & tomato paste.

                                Pour the tempering on the prepared dal & serve.