Sindhi Lunch / Dinner - Pulav [Bhuga Chanvar] - Sai Bhaji [Palak] - Tarial Patata

Sindhis have some specific & unique food habits which make them distinguish from other human communities. Sindhi food is quite spicy and oily and have some resemblance in preparation with Punjabi food. Potata is a vegetable which is used very frequently in Sindhi food. There are lot of vegetables which are used in combination with potato in sindhi dishes, even alone fried potato is separate food dish of Sindhis which is often eaten as the subsidiary vegetable almost daily. Below is given recipe for traditional Sindhi lunch or Dinner which comprised of Pulav [Sindhi fried Rice / Biryani], Sai Bhaji [Spinach] and Tarial Patata.
This is also Sindhi tradition that at "Sattu" [Marriage related ritual] Sai Bhaji is essential food stuff served on the occasion.  
 

Pulav - at Ulhasnagar and some other places is also pronounced as "Bhuga Chanvar". When other vegetables are used this become "Vegetable Biryani" and you can cook "Mutton Biryani"  or "Chicken Biryani" by adding Mutton or chicken pieces to ingredients. Pulav taste best with Sai Bhaji, Mutton and even with curd.
 
Ingredients:- Rice 1 small bowl, - Sliced Small Onion 1-2, - Red chilli powder - Khada Garam Masala [Tejpatta 1 - Cloves 2-3, - Black cardamon,1 - Dalchini 1 small stick], (in recent times people develop habit of using readymade "Garam Masala" ) Salt to taste, - Oil 1 tbsp

Vegetables used for making Biryani: Any of available or as per the choice in sliced and chopped status.

Method:1. Washing and soaking rice for half hour before starting cooking makes this dish more tasty. 2. Keep the handi or cooking vessel on medium flames add oil, sliced and Masala, allow onion to turn dark brown. 3. Add red chilli powder and Rice [ Powder Garam Masala if used instead of Khada Masala]. 4. Allow to fry for 1-2 minutes, [for making Biryani add vegetables or half boiled pieces of mutton/ chicken here and mix softle]  5. Add Rice, Salt and water [ normally double of rice quantity but may varies with the quality of rice you are using]. 6. cover it till rice get cooked. 7. Serve it hot.  

Ingredients :- Palak [Spinach] 1 Bunch,  [at Ulhasnagar  Sua [Dill Leaves] Methi [ Fenugreek] and few other green leafy vegetables are available in market and even Palak is sold on weight instead of bunch, where is in most of other cities only Palak is available for cooking Sai Bhaji.] - Tomatoes 2 Medium [Chopped], - Onion 2 [Chopped], - Channa Dal (Bengal Gram Dal)1 small cup - Green Chillies 2-3 [small pieces] , - coriander powder, - Turmeric Powder, - salt to taste, - Oil 2 tablespoon

Method :- 1. Soak the Channa dal about half an hour before you schedule to start coocking. 2. Wash Palak and other green leafy vegetables and chopped them fine. 3. Heat oil in pressure cooker add onion and wait till it turn slightly reddish add half of green leafy vegetables, Channa Dal, Geen Chilies and other masala and then remaining Palak, tomato, little water, salt to taste and close the lid. 4. Wait for about 5-6 whistles and slow down the flame for next few minute. 5. Open the lid and mash well to get indigenous thick viscous liquid. Your Sai Bhaji is ready transfer it to serving bowl.

Ingredients :- Patata medium sized 4-5 , - Red Chilli powder, Turmeic powder, - Coriander powder, - Oil for deep fry, Salt to taste, green coriander leaves 1-2 chopped for decoration.

Method :- 1. Wash the potato and peel of the skin. [In Ulhasnagar and some other cities skin is not peeled off]. 2. Make medium thick circles [Due to this shape this dish is also known as Gol Patata] in salted water [you can also cut potato in long pieces]. 3. Take sufficient oil in fry pan for deep fry, heat for a while. 4. Add potato pieces and salt to taste do remember there is a bit of salt with potato allow to cook. 4. Take out the extra oil mix powders. 5. If you wish decorate with coriander leaves.