Sometimes, a simple cooked subji is all that is needed to satisfy us. Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊 Made turiya sabji as we sindhis make it. Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.
250 gms chopped turiya.( after peeling) 1 small onion finely chopped. 1 tsp grated ginger 1/2 tsp shah jeera 1/2 tsp freshly ground elaichi powder. Salt to taste. Black pepper powder . Corriander leaves
Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent. Add the shah jeeri and elaichi powder.
Add the turiya and grated ginger.
Cook and mash with the back of spoon till it comes together.
Add salt to taste.
Sprinkle black pepper powder and corriander leaves.
Done.
Takes around 10 mins to make this small amount. Good for 2 people.
This recipe , is of a delicious stew made sindhi style. A very very simple and easy recipe. Today I was craving this, so made it. Aur( rai, mustard seeds ) imparts a very good flavour to this dish , hence the name. Feel free to use any vegetables in this preparation. Though I like using the basic, potato, carrot, french beans, whole shallots and wadi. Here I would like to point out that we don’t get wadi in Jakarta, and though I can bring them from India, am not really fond of the dry wadis. So since years I have been making fresh moong dal kachoris and adding to the stew at the last moment just before serving. Now about Authentic recipes. Normally an AUR JI bhaji, will be differently cooked in different houses, there are sindhis who don’t use any tomatoes in the preparation and there are some like me who grew up eating this dish based on a tomato gravy. Have tried making both ways and both ways are delicious. So I cannot really say which of the 2 is authentic. Today I will share the tomato based aur ji bhaji. You can serve this with rice or with phulkas. I love eating this with chapati torn in pieces and added to a bowl of aur ji bhaji..yummm.
Soak 1/4 cup dhuli hui moong dal for 2 hours, drain and grind with minimum water, add a piece of ginger and 1 green chillie while grinding. Season with salt. Mix well.
Fry teaspoons of the mixture to get about 16 fresh wadi/ kachori.Keep aside.
Blanch 2 tomatoes, discard the skin. Put in a mixer jar along with one roughly cut tomato.and a small piece of ginger. Grind and strain the juice. Discard seeds.
Put tomato puree in a sauce pan, add about 3 cups of water, and vegetables. 1 carrot cut into batons 1 peeled and cut potato About 15 peeled shallots 4 french beans( cut each into 3 or 4) Bring to a rolling boil. Add 1 tsp turmeric powder 2 tsps red chillie powder. Salt to taste. Once vegetables are tender, add a slurry of wheatflour. Till the gravy is thick. ( 1 used about 1.5 tbsps in 1/2 cup of water). Add freshly cut corriander leaves and let simmer while we make the tadka.
Heat 2.5 tbsps of oil in a small pan Add 1 tsp of mustard seeds 1 tsp of cumin seeds 1/4 tsp hing 2 sprigs of tender curry leaves 1.5 heaped tbsp of finely minced garlic
Saute till fragrant, add to simmering gravy. Done.
To serve.. Add few kachoris in a bowl and pour hot gravy over them. Enjoy
Maachi kok or fish kok, is a sindhi style of cooking fish. Normally only HILSA/ ILISH fish is cooked in this way… we sindhis call Hilsa as PALLO. Here in jakarta its difficult to get pallo aka hilsa. And frankly I prefer using boneless fish fillets with skin on. . As pallo has too many fine bones. But its a easy recipe. .Do try this and have it with khichdi rice or sindhi phulko( chapati). Its a tangy and spicy dish which does not take long to make. I have also made Paneer using the same recipe. KOK over here means uncooked onion tomato marination. Cooked while pan steaming. Long before Partition, buying Pallo fish was an elaborate affair, and the River Indus in Sindh gave a huge bounty of these fish , especially during the monsoons. Our men ancestors would buy pallo on sundays and this was cooked by the womenfolk , mostly for lunch only, to be enjoyed leisurely. I have seen my mom preparing this kok pallo on many a sundays, for my grandparents or when we had special guests. She would cook this on a special tawa we had ( before the advent of non stick pans). On a sigdi( coal flame). Just before serving she would heat up some brandy in a deep hot metal spoon, flambe it, and pour over the fish..😊( mind you, this was for special guests). My mom cooked andaz se, is a vegetarian but she could cook super tasty non veg.
200 gms Carp fillet ( Gurame)with skin or any other river fish. Gurame is a fresh water fish. ( I tried using red snapper, which is a salt water fish, but sadly it became too dry.) Lightly salt it and keep aside for few mins, rinse and pat dry.
In a bowl, add 1 tbsp oil 1/2 cup finely chopped onion 1 red tomato finely chopped 1 or 2 chopped green chillies 1 tbsp finely chopped ginger. 1 tsp corriander seed powder 1/4 tsp Amchoor 1 tsp garam masala 1 tsp turmeric powder 1 tsp red chillie powder Salt to taste…I used 1 tsp. 2 tbsps yogurt.
Mix this together using your hand, giving the ingredients a good massage. ( can use gloves) Lastly add about 1/4 cup finely chopped corriander leaves. Keep aside.
Back to the fish. Heat 2 to 3 tbsps of oil in a non stick pan. Slip in the fish, skin side down Cook on both sides till 50 percent done. Remove in a plate and apply the masala generously on the white part.
Slip the fish back in, skin side down. Cover and cook on low heat for 10 mins. The steam will cook the masala and fish.
Done. Sprinkle corriander leaves.
Serve hot.
This same masala can be used for making Paneer kok. Shared some photos in comments section.
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