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I still stick to the belief that home-cooked food is like no other. Take these traditional Sindhi dishes by my friend, Anju Amar Hemdev. Simple and soul-satisfying. Recently, my Sunday meal came from her. Try out these recipes

 

 

Sindhi Sai Bhaji

Ingredients

• 1 bunch of spinach

• 1 bunch of khatti bhaji

• 1/4 bunch dill

• 1 big onion, sliced thinly

• 1 big potato, cubed

• 2 medium-size carrots, chopped

• 1 large aubergine, cut in squares

• 1 cup green moong dal, soaked

• 1 cup chana dal, soaked

• cumin seeds

• 4 medium tomatoes, finely chopped

• 3 to 4 green chillies, finely chopped

• 1 tbsp red chilli powder

• 1/4 tsp turmeric powder

• 1" ginger

• 12-14 cloves garlic, chopped

• salt to taste

Method

In a pressure cooker, heat oil, add cumin seeds.

Add finely chopped onions till they turn pink. Then the tomatoes. Cook for 2 or 3 minutes and add garlic and ginger, turmeric, red chilli powder, and the three vegetables. After that add the three bhajis and the two dals. Add 2 cups of water. Close the pressure cooker. After 2 whistles, keep on simmer for 15 minutes.

Once the cooker is depressurised,  open and add one tbsp of warm pure ghee.

If you like, add garlic to the ghee as tempering. Serve with brown rice.

 

Brown Rice

Ingredients

• 1 cup brown rice

• 2 medium onions, thinly sliced

• cumin (jeera)

• cinnamon (dalchini)

• cardamom (elaichi)

• bay leaf (tej patta)

• salt to taste

 

Method

To some oil in a pan, add onions. When pink, add jeera, dalchini, elaichi, tej patta. Add rice, let it come to a boil, stir now and then. Add salt to taste. When water has reduced, keep on simmer till done.

 

 

Aloo Tuk

Ingredients

• medium-size potatoes (the ones used to make aloo tikki)

• red chilli powder • amchur powder • cumin powder

• salt

• oil for frying

 

Method

Peel and halve potatoes breadthwise, salt them and drop them into hot oil, submerge fully. Lower the heat and let it cook on slow, stirring now and then.

In about 15 mintutes, poke a knife into one to check if done. If so, remove and drain, let it cool completely. Then with the palm of your hand, gently mash each piece. Keep aside.

When ready to serve, refry on simmer to make it crusty. Sprinkle red chilli, amchur and cumin powders.

Serve hot.

 

 

Anju Hemdev

Home Maker

When Anju Hemdev cooks, she makes a mean meal. Simple yet tempting