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Traditional Sindhi Food - Sindhi special
Vegetables:
Like the potato, onions are also the most
consumed vegetable of Sindhi Kitchen and very
essential part of sindhi food. Beside the
normal use of onion sindhi people are used to
prepare many dishes from the onion with in
combination of several other vegetables and
even with fish. Basically these food stuffs
are known as Sauel Bhaji and often named after
the other vegetable used like Kerala basar and
Bhindi Basar [onion] etc. The basic
preparation method is almost the same whoever
there is a bit difference in the ways of
getting the ingredients ready for the cooking.
For example Kerala [Bitter Gourds] are peeled
off and kept salted for few hours say 4-6
hours to reduce the bitterness of the
vegetable.
The basic
method is onions are sliced and cooked with a
bit say half tablespoon of oil, sliced tomato,
chopped green Chillies, a pintch of ginger
paste and salt to taste till getting pink in
color. At this stage second vegetable is added
and mixture is cooked with turmeric powder,
coriander powder and garam masala to get
homogenous vegetable with soft and brown
colored onions. For the Machhi [Fish] Basar,
fish is used either after boiling or after
frying only.
Karela Basar
Most of the people took the salted Karela,
silt to take off the seeds, and put in the
masala and ginger paste inside the cavity thus
formed and tide it with thread. Half boil them
with oil and water in fry pan or even on hot
plate [Tava] and use with onions. Some other
people fry Karela in oil and use the same oil
for onions.
Bhindi Basar
Most of people cut the bhindi [Lady Finger]
into long pieces and make a slit to check out
the presence of worms etc. put in mixture of
salt and red Chillies and use with onion. A
few people fry bhindi till it turns slightly
dark and then use with onion.
Basan Basar :
This is typical Sindhi food and often
served with rice or Phulka [Chapati]. This is
easy to cook dish and is typical fragrance of
Sindhi Kitchen.
Ingredients [Tikyoon]:
Basan [gram flour], Khaskhas, Jero, green
coriander leaves [chopped], green chillies
[chopped], salt, red chillies powder, oil and
some water.
Sliced onions, tomato chopped and sliced,
salt to taste, turmeric powder, coriander
powder.
Method:
Took the ingredients for tikyoon and mix them
well to get indigenous mixture, take a small
and shape either circled or rectangular
, fry these with few drops of oil on tava till
geting brown. Took the sliced onion and tomato
in cooking vessel add turmeric & coriander
powder, fried tikyoon, salt to taste do
remember there is salt in tkyoon also. allow
to cook on medium flame till onion get cooked
and tikyoon become soft. A few people add
tikyoon only after half cooking onion.
Decorate with chopped green coriander leaves
and serve hot. |
