Sindhi Delicacies

INTRODUCTION Dear Visitors,
I have tried to assemble recipes of all dishes prepared in homes of Sindhis in routine as well as on the special occasions like festivals and functions. Hope this will keep the treasure of Sindhi Food Delicacies alive and help youngsters of Sindhi community to retain the taste of mouth watering food being relished all over world since a long time.
Radha Tahiliani
BREAKFAST DISHES
MAINCOURSE DISHES
ROTI AND RICE
SNACKS
SWEET DISHES
OTHERS
Any suggestions for improvement or feedback are most welcome at my e-mail address radhatahiliani@yahoo.co.in.

Main course dishes

MAINCOURSE DISHES 

Main course Dishes are those dishes generally served in Lunch or Dinner, when we take the complete meals. I have given some recipes of tempting vegetarian and non vegetarian dishes generally prepared in Sindhi Families and ralished by who so ever has tasted them.

Main Course Recipies(Veg)

Karhi

Dal Palak

Tri-Dal(Mixed Dal)

Besan ki Tikki

Karela Curry

Jimikand

Arbi fried

Gwar Phalli

Bheeh Allu (Kamal Kakri and Allu)

Bangan (Bringal) Fried

Kukam wali Dal

Main Course Receipies(Non-Veg)

Mutton Illaichi wala

Seyal Machhi(fish)

Fish curry (Methi garlic and ginger)

Karhi

Ingredients

• Besan (Gram flour)- 150grms
• Alloo(Potato) - 2 (Medium size)
• Tinda - 100 grms
• Phool Gobhi(cauliflower) - 100grms (only flower)
• Bhindi (ladies finger)- 100 grms
• Gwar Phali - 50 grms
• Kamal Kakri - 50 grms
• (besides above other vegetable like Bangan, Arbi, Jimikand, drumsticks can also be added but total of all vegetable should not exceed 500grms. Proportion of all vegetable may be worked out accordingly)
• Tomato - 2 medium size
• Green Chili (Big one) - 5
• Green chili chopped -1tbsp
• Ginger chopped - 1tbsp
• Kari Patta - 2-3 stems
• Salt to taste
• Cooking oil - 4tbsps.
• Turmeric (Haldi) - 1/3 tsp
• Red Chili Powder - 1/2 tsp
• Kukam - 10-15 leafs
• Imli (tamarind) - 10 grms
• Jeera(cumin seeds)- 1 tsp
• Methi seeds 1/2 tsp
• Fresh Green Dhania(coriander leaves) finally chopped for garnishing.

Method

Chop all vegetables in big pieces approximately 1&1/2 inches, except Bhidhi and Green Chili(big) slit them in the midle.Wash them properly and keep aside. Fry the Bhindi to remove its starch and keep aside. Heat the oil in big vessel with broad bottom or rounded bottom add Bessan stir for few seconds add jeera and Methi seeds stir continuously till bessan becomes golden brown. Add the water approximately 6 cups of water stir it continuously to avoid the lumps if there are lumps smash them to make smooth kari. Add salt, haldi, chopped green chili and ginger. When it starts boiling add the vegetable serially according to time required to soften them like Kamal kakri requires maximum time it should be added first of all and then other vegetables keeping a gap of time more required for each vegetable. After adding the last lot of vegetables close the vessel with its lid and sim the gas for about 5 minutes or till last lot of vegetable added softens. Add fried bhindi, finally chopped tomatoes, red chili powder, pulp of imli, kari patta & kukam.Check consistency of the curry(Karhi) if it is thick add the water. Let it boil for few minutes. Remove from the gas and garnish with finally chopped Fresh Green Dhania. Serve hot with rice.