Tag: garlic

Sup oyong bakso ayam/ Ridgegourd/ Turaiya chicken noodle soup.

main meal

Sup Oyong Bakso Ayam
( Turaiya/Ridgegourd chicken noodle soup)
This is one of the best ways to eat this lovely vegetable. Adding Ridgegourd to soup gives it a silken texture and surprisingly it enhances the taste.
One of our favourite soups at home. Especially on a Rainy night.  Indonesians are not familiar with cooking Turaiya in a sabji form. Its mostly made this way in a soup. Do try this soup, which is very very easy  to make and a delight to have. A meal in a bowl I love Turaiya in any form, be it the aisi turiyuoon ji bhaji which my mother made often when we were young or even the phota bhuga turi which my mother in law gave me during child birth.😊

For the bakso ayam
Chicken dumplings
Blend 200 gms of boneless chicken with
2 pods garlic
2 egg whites
1 tsp white pepper powder
1/2 tsp grated nutmeg
1 tsp salt
1 tbsp cornflour.
2 tbsp spring onion..finely chopped
1 tbsp  celery …finely chopped.

Make tiny balls with the help of 1 tsp.
Keep dipping the spoon in a small bowl of water.
Keep the chicken balls ready.

Soak about 70 gms of glass noodles in hot water. For 10 mins..drain and keep ready.

Take 2 Ridgegourds ..try to take the ones without seeds .
Peel and cut into round chunks. Not too thin, and not too thick…keep ready.
Blanch 1 bowl of moong bean sprouts in hot water , strain and keep ready( I used toge)

For the soup.
Grind 6 shallots, 3 garlic pods with a mortar and pestle. Make a paste.

Heat 1 tbsp of oil, add onion garlic paste, and 1 tsp of white pepper powder.
Saute till fragrant.
Ad 5 cups of hot water( better if you have chicken stock) I used stock. and bring to a boil.
Add the chicken balls .
Add 1 tbsp chicken sesoning or 2 cubes of knorr . I used royco.
Let the soup come to a rolling boil.
Add 1 tbsp of sesame oil.
Add  the ridgegourd / turai/ oyong.
Give a final simmer for 5 mins and take off the fire.

To assemble..
Put some glass noodles in a bowl, add blanched bean sprouts, and laddle the soup into the bowl.
Top with fried onion and chopped spring onion. And a healthy squirt of lime juice.
Serve with chilli sauce. I used fresh home made  sambal..

Grilled Sindhi Dal Sandwich

main meal
The dal sandwich

Grilled Sindhi Dal Sandwich

This Sindhi Speciality, usually sold in carts in Ulhasnagar area, is a grilled vegetable sandwich using raw vegetables and boiled potatoes…Boiled moong dal is usually poured over it and garnished with chutneys, and some sev. A complete meal on its own, and very low on oil usage.  There are many variations for the filling, but I prefer incorporating raw vegs along with boiled potatoes.Do try it out.

A sandwich, when we were children, meant either chutney with sliced tomatoes or a boiled potato toaster, which I loved. My mother would put lots of chillie, onion, kotmir and some dry masalas in boiled mashed potato, make a sandwich and toast it using a stove top hand held toaster, not forgetting the liberal use oil used to make it crisp. We happily ate those along with tomato sauce. Never once asking… where is the protein in this meal?😁😁

Ingredients and method for dal
1 cup of yellow moong dal
( soaked for 4 hours, and boiled with 1 tbsp of crushed garlic and salt)
Boil till soft and mushy, don’t mash it up too much, leave a little bite to it.
Adjust consistency. We want it easily pourable. Not too thin nor thick
Keep aside.
Ingredients  for Sandwich
6 slices of bread
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 cup shredded raw beetroot
1/2 cup finely sliced green paprika( capsicum)
Tomato slices
2 boiled  potatoes.. peeled and sliced.
Some chaat masala.

Mix cabbage, carrot, beetroot and paprika.
Onto a bread slice place tomato slices and top with the raw shredded vegetables, lastly place boiled potato slices , sprinkle chaat masala and cover with another slice of bread.
Grill the sandwich with oil or butter applied.
I grilled on a stove top with a heavy cover, brushing oil to get it crisp.

Other ingredients
Green chutney
Khatti meethi tamarind chutney
Chaat masala, red chilli powder
And some sev and corriander leaves.

Assembling
Cut a grilled sandwich into half
Place on a plate
Pour HOT dal on it.
Top with green chutney, tamarind chutney, dry masala and sev.
Enyoy your wholesome meal

* make it at serving time. Eat immediately.

Javanese Soto Ayam ( Indonesian chicken Noodle soup)

main meal

Javanese Soto Ayam
(Indonesian chicken noodle  soup)
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region.
Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing.
Do try this soup as cooked in my home.
Its a one bowl meal.😊

Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.

Mummy made soup only if we were sick.😊.

But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.😊
On to the recipe…


Ingredients to be ground to a fine paste for the soup..
15 small shallots
1 inch pc of ginger
1 inch pc of galangal( can omit)
5 to 6 garlic pods
1 inch piece of fresh turmeric
1 tbsp corriander seeds
5 candle nuts( pan roasted) or 5 cashew nuts

To be added to the soup
300 gms chicken with bone( I prefer the thigh).

Ingredients for flavouring the soup
1 lemongrass root( bashed)
Few fresh bay leaves
Few kaffir lime leaves

Heat 2 tbsps of oil in a sauce pan
Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance.
Add ground paste and chicken,
saute till oil seperates.
Add 1 litre of hot water.
Add salt and sugar.
Let it simmer for 10 to 15 mins.
Remove chicken, shred and keep aside
Strain  the remaining soup and keep hot.
Prepare the remaining ingredients
1 cup finely sliced cabbage( blanched)
1 cup of bean sprouts( blanched)
1/2 cup of finely chopped spring onions and celery
1/2 cup of fried onions
2 potatoes( cut into thin slices and fried, or use ready potato chips)
Rice noodles, boiled and strained( about 1 big bowl)
1 bowl of shredded chicken
2 boiled eggs( quartered)
Slices of lime
Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.

Assembling
Take a bowl and add rice noodles, cabbage, beansprouts ,  boiled eggs, shredded chicken, potato chips, spring onions, fried onions.
Top with very hot soup. And enjoy with a squirt of lime juice and sambal.

Achari Brinjal Moju

main meal

Achari Brinjal Moju
Brinjal lovers will love this dish which has its roots in Sri Lanka, and is a staple in most Sri lankan homes and restaurants. This is basically a fried brinjal pickle, which is served at meals normally with rice, but I prefer having it with a chappati.(flatbread). This dish comes together in no time . The crunch of deepfried brinjal and shallots, subtle tangyness of vinegar and mustard and sweetness of sugar give this simple dish a balance which is amazing. There are many twists to this recipe, each one having its own charm. In my recipe today, I have added dijon mustard to enhance the tartness and sweet mango pickle instead of sugar. You can add honey or sugar instead. Tweak the recipe at your will.
This purple coloured vegetable called eggplant or aubergine is popular in many cuisines world wide. Be it the bhaigan ka bharta in north India, where the brinjals are flame roasted, mashed and cooked in an onion tomato gravy. Or the Greek Mousakka, where aubergine, minced meat sauce and potatoes come together to form a hearty casserole. As for me, my childhood memories of eating Brinjal are not very great😊the only way I really liked it was fried and sprinkled with dry spices. Mom would cut the brinjals into round pieces, give small cuts on the surface, and soak them in salted water for a while. Then squeeze the water out and deep fry till crisp. This was normally served with khichdi or pulav. It was much later that I developed a taste for brinjal cooked as a sabzi. And today its one of my favourite vegetable.😊 The aroma of brinjal being fried in the kitchen always draws me in to grab a few pcs of fried brinjal ..top on my list😊

Do try this simple and tasty recipe.

Ingredients
250 gms purple brinjal
2 tbsps flour
2 tbsps cornflour
10 shallots
2 green chillies and 2 red chillies ( cut slantingly)
1 sprig curry leaves
1 tbsps chopped garlic
1 tbsps finely chopped ginger
1/2 tbsp freshly powdered mustard seeds
1/2 tsp cinnamon powder
2 tsps black pepper powder

1/2 tsp turmeric powder
1 tbsp dijon mustard
1 tsp vinegar
2 tbsp homemade sweet mango chutney or achaar (pickle) or honey or powdered sugar. I have used my homemade sweet mango achaar.
2 tbsps fried onions
2 tbsps coconut oil
Some chopped corriander leaves.
Salt to taste

Method..
1..Cut brinjals into finger stick size.
Soak in salted water for an hour, squeeze dry, roll in a mixture of flour and cornflour. Deep fry till crisp. Keep aside.
Also deep fry the shallots and sliced chillies.

2… Mix mustard seed powder, dijon mustard, vinegar and sweet mango chutney together in a small bowl.

3…Heat 2 tbsps of coconut oil and saute curry leaves, ginger, garlic till fragrant. Shut the fire and add cinnamon, pepper and salt..mix well

4..Add the dijon mustard mix, fried brinjals, fried shallots and chillies.
Stir well and serve garnished with chopped corriander and fried onions.

** can be eaten at room temperature.
***best made at time of serving and consumed immediately.

Sindhi fusion Dal pakwan

main meal

This delicious dish of sindhi origin, barely needs an introduction,as it is so well known , almost like a trade mark for us sindhis. Crispy Pakwan( fried flat bread) topped with a creamy dal chana, garnished with citrusy onion relish, and a sweet and sour tamarind sauce, with a sprinkling of red chillie powder, its a match made in heaven, in terms of gastronomy.

Dal chana( lentils)is cooked to a creamy consistency, normally bland with just salt and turmeric. But I have been making the dal with a green twist since years, and its remained an earmarked recipe im my cook book.My version is slightly different , as I have added ginger, garlic and green chillies, and the addition of cardamom powder as it brings a subtle rich flavour to the dal, this is my fusion version😊
Mostly served for breakfast on lazy sundays.Growing up in pune, mummy usually made the dal at home, and prefered getting the pakwans from the sindhi uncle at babajan chowk, who sold dal pakwan from his cart only on sundays., It was something we looked forward to. In India it is sold in carts, in sindhi dominated areas, or even sweetmeat shops. That is not to say that only sindhi people relish this soul satisfying dish😊. People from all walks of life love and appreciate the deliciousness of dal pakwan.
Try making this at home and listen to the satisfying sighs around your table…😊
Yes, making pakwan is time consuming, but well worth the effort.

Ingredients for dal
1 cup dal chana ( Rinsed and soaked in water for 4 hours)
2 green chillies
5 pods garlic
1 inch pc of ginger
12 curry leaves..chopped finely.
1 tsp cumin seeds
1/2 tsp ajwain( carom seeds)
1/2 tsp saunf( fennel seeds)
1 tsp finely ground cardamon powder
1 tsp turmeric powder
1 tsp salt, or as needed.
Method.
Boil the dal till soft, but not mashed.
Grind ginger, garlic and green chillies with little water.
Heat 2 tbsps oil in a pan, add cumin seeds, ajwain, saunf, curry leaves, add cardamon powder and turmeric powder.
Add the ginger garlic green chillie paste and saute for a while.
Now add the boiled dal and salt.
Add 1 cup water and let it cook on medium flame till the dal reaches to a thick consistency, but not mashed. Pour in a bowl and garnish with khatti meethi chutney, kechumbo kotmir and a sprinkle of red chillie powder.
Serve with pakwan,

Ingredients for Pakwan
1 cup flour( maida)
1 level tsp salt
1/2 tsp jeeri( caraway seeds)
1/2 tsp ajwain( carom seeds)
1 tbsp oil
Cold water to knead the flour.

Mix flour, jeeri, ajwain, salt and oil.
Add some cold water and knead a stiff dough. Dough should not be soft nor very hard. Medium hard dough. Knead well till pliable . Cover with a wet napkin and keep aside for half an hour. Now make small balls of the dough, roll out into thin puris. Prick with a fork.
Fill a wok with oil to upto half level
Heat till oil is medium hot.
Slide in the puris, press with a sloted spoon,for few seconds. Then let the puri continue to cook untill its crisp and golden brown.
Each pakwan takes upto 5 mins on a low to medium flame. Remove and keep aside.

Serve with a onion relish( kachumbo)
Cut one onion finely, add sliced green chillies, add little salt. Then wash under running water. Strain properly, add little sugar, vinegar and salt.

Khatti meeti chutney( sweet and sour sauce)
Boil together 4 tbsps thick tanarind paste with 4 tbsps grated jaggery. Abd about 10 tbsps water. Cook till medium thick.. strain into a bowl, add little salt, red chillie powder and jeera powder.

Dhaba chicken

main meal

Many years ago, I happened to come across a concept to making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty, and best eaten with parathas or phulkas. For those of you who are eggetarians, can substitute paneer for chicken. Just imagine a delicious chicken curry, topped with beaten and seasoned eggs, then steamed for a short time.
Please try and use boneless chicken fillet or thigh .
The name which I have given to this dish, not a very original name for sure, but thats how I have written it in my cook book. And also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks.
Do try this recipe, and serve it with kechumbo( onion relish).

Dhaba chicken

500 gms boneless chicken cut into cubes.
150 gms finely chopped onions
2 tomatoes
4 pods garlic
1 inch piece of ginger
1 sprig curry leaves(12 leaves)
1 tsp cumin seeds
1 tsp red chillie powder
1 tsp turmeric
1 tsp garam masala
1 tsp corriander powder
1 tsp chicken tikka masala or any box masala you have handy
Salt to taste
1 cup thick yogurt
Chopped corriander leaves.
2 eggs .
Grated cheddar cheese.

METHOD.
Take a bowl, add yogurt, red chillie powder, turmeric, corriander powder, garam masala, chicken tikka masala, chicken cubes. Mix well and keep aside.
Now heat 4 tbsps oil in a pot, and add finely chopped onions .
Saute till golden brown , remove and keep aside. When cool, blend together with 2 tomatoes and keep aside.
In a mixer jar, add curry leaves, cumin seeds, ginger and garlic. Add little water and grind to a fine paste.
Heat 2 tbsps oil in a pan and add the curry leaf paste, saute for 5 mins and add marinated chicken..cook till almost dry, then add the fried onion tomato paste. Cook till oil seperates. Add salt and corriander leaves. Check the gravy.
Consistency of gravy should be thick, but not dry.
Lastly smoke it.( optional) ( picture is included)
Now, put the chicken curry into a steel or heat resistant glass container. Beat eggs in a bowl , season with salt , and pour on top of the curry. Top with grated cheddar cheese, sprinkle red chillie powder and chopped corriander leaves.
Steam in a hot steamer for 10 or 15 mins. Serve hot with parathas or phulkas. And onion relish.

ONION RELISH/ KECHUMBO
Cut one big onion into slices, grate one carrot, and thinly sliced paprika. Mix with with 2 tsps salt. After sometime wash under running water, squeeze out all water, and add lime juice, salt and sugar to taste.

Tofu, egg and sprouts Salad with Peanut sauce

main meal

( Tofu ,beansprouts and egg salad with peanut sauce)

ALSO KNOWN AS TAHU TELOR .

This delicious dish can be called a cousin to the famous gado gado salad of Indonesia. Easy to make and assemble.
Having lived in Indonesia since 35 years, my taste buds have got used to the delicious food available here except for tofu or tahu as its known here. For me given a choice between tofu and paneer, paneer wins hands down anyday. But on the other hand, tofu and tempe are staples in the Indonesian diet, and a good source of protein . Both tofu and tempe are also present at afternoon meals in our home too. Fried, sauted, steamed..any which way. So, i have learnt to befriend tofu in some dishes.
Growing up in India, we did not really know much about tofu, even with the advent of chinese restaurants, which started mushrooming all over India during the 1970’s., tofu was not part of thier menu. Chinese food was of course egg fried rice, hakka noodles and veg manchurian😊. The awesome chindian food, especially catering to the Indian Palette. Frankly speaking, I still love that particular chindian food which i definetely make it a point to have when in Pune. The spring rolls at chinese room are my favourite. Tofu is now easily available in India, and many people have replaced paneer with tofu in the new fad vegan diets.
So on to today’s recipe..pls do try it.
Best eaten with warm sauce.


Ingredients.
Tofu/ paneer 300 gms cut into small cubes.
3 eggs
100 gms fried peanuts with skin or without
Plus 4 tbsps fried peanuts.
100 gms beansprouts, blanched.
4 tbsps chopped celery
4 tbsps finely chopped spring onions
4 kaffir lime leaves ( middle stock removed)
1 big cucumber slit and chopped in semi circles.
4 tbsps fried onion
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
3 bird chillies, 3 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp

Method
1. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste.
3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating.
Keep aside.
4. Now beat 3 eggs, season with salt and pepper.
Add tofu cubes to the eggs and mix.
Heat 1 tbsps of oil in a wok, slide in a laddle of the egg and tofu mixture., you can do it it in batches.( I got about 8 small omelettes)
Stir for a bit and let semi set. After a while flip it over.
Slide onto a serving platter.
Top with cucumber, beansprouts, peanut sauce, celery leaves,spring onions, fried onions and some fried peanuts.
Serve warm. Enjoy.

      Aloo ka Salan with Khameeri Roti

      main meal
      ALOO or POTATO, one of the most popular and versatile vegetabe in the world. This wonderful root vegetable, takes on all flavours beautifuly, when teamed with meat or vegetables. Today’s recipe is based on a recipe from the book DAASTAN E DASTARKHAN by Sadaf Hussain. I loved reading this book which has awesome recipes . A cook book well written with each recipe having its own small memory attached to it.

      In India, every region has its own popular recipes for aloo sabji/ salaan. The sookha aloo puri served in maharashtra, which is a popular dish to take on long train journeys, or the aloo or potato chaats of Banaras which are oh so spicy and tangy, the Dum aloo of Awadi cuisine and so on.
      Potatoes are a favourite with children and adults. Also considered to be healthy carbs, unless fried.
      But the pleasure of eating french fries dipped in different sauces, or biting into a piece of sindhi aloo tuk, double fried crispy goodness is something which I love. So when I came across this interesting recipe incorporating anjeer( dried figs) I knew I had to make this. And believe me it was a very tasty sabji which I paired with Khameeri Roti.

      INGREDIENTS For Aloo Salan
      4 boiled potatoes, cubed.
      1 big onion finely chopped
      2 +1 tbsps of mustard oil
      1 tsp cumin seeds
      1/2 tsp grated ginger
      1 tsp finely chopped garlic
      4 medium tomates, finely chopped
      1 green chilli, chopped
      2 tsp khus khus(poppy seeds) soaked in 1 tsp water, then ground to a paste.
      1 tsp corriander powder
      1 tsp crushed black pepper
      1 tsp garam masala
      1 tsp turneric powder
      1 tsp red chilli powder
      2 or 3 dried figs , diced.
      Salt to taste
      Fresh corriander leaves.

      METHOD.
      Heat 1 tbsp mustard oil in a pan and sauted the boiled potatoes till crisp.
      Remove and keep aside.
      Heat 2 tbsps mustard oil , when it smokes add onions and saute till translucent.
      Add cumin seeds, and ginger garlic.
      Cook for few mins before adding the tomatoes, green chilli and all the dry spices.
      Add the khus khus paste and diced figs.
      Season with salt to taste.
      Toss in the potatoes, and about half cup of water.
      Reduce the heat and let it simmer covered for about 10 mins.
      Adjust the gravy as you wish, I prefer a thick gravy which can be mopped up with a soft roti.
      Garnish with corriander leaves.
      KHAMEERI ROTI
      In a deep bowl take 250 gms flour
      Add 1 tbsp instant yeast, 1 tsp powdered sugar , 1 tsp salt.
      Mix the dry ingredients and add 1 tbsp of oil. Rub with finger tips.
      Add 100 ml of warm milk and 50 ml of warm water.
      Knead to a smooth dough adding 1 tbsp oil as you go.
      Cover with cling wrap and keep in a warm place for 1 hour.
      After one hour, DON’T punch down the risen dough.
      Just divide into 6 and roll out thin rotis.
      Heat a tawa and put one roti, cook on high heat.
      Flip after few mins and baste with flavoured oil, pressing with a spatula as you go.
      Sprinkle corriander leaves .
      And flip again.
      Remove onto a plate.
      Serve hot.
      # Basting oil..
      Take 1/4 cup oil, add 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder.

      Chine roast chicken

      snacks

      As the name suggests, this is a recipe having slight chinese origins, with a touch of indonesia in the form of chillie sambal. A very simple recipe to make and of course eat😊. It looks very pretty when served . Serve this roast chicken as a starter.

      This recipe has been with me for years, and we make it ever so often. The original recipe calls for pork, but we prefer the chicken version. Pls use tender chicken fillets or boneless chicken thigh. The process calls for boiling the chicken with some spices. Very simple to put together. I would like to mention that vegetarians can use thick slabs of tofu or paneer.

      Ingredients

      250 gms boneless chicken fillet

      1 tbsp light soya sauce

      1 tbsp oyster sauce

      1 tbsp vinegar

      1 tsp sugar

      1 tsp salt

      1 tsp white pepper powder

      1 tbsp sesame oil

      1 tsp sweet soya sauce( kecap manis) or honey

      1 small beetroot peeled and sliced

      ( to impart the red colour )

      6 red chillies

      4 pods of garlic

      4 cloves

      1 inch pc of cinnamon

      Lime juice and red chillie sauce.

      Method

      In a pan, add 3/4 cup of water, and add chicken, salt, pepper, sugar, cloves, cinnamon, soya sauce, oyster sauce, sweet soya sauce, vinegar, sesame oil , beetroot, garlic pods and whole chillies.

      Bring to a boil and simmer till the water evaporates .

      At this point if you feel the colour of the chicken is a bit pale, as that depends on the beetroot. You can add a few drops of red colour.

      Discard the cloves cinnamon, and beetroot.

      Remove the chillies and garlic, grind coarsely in a pestle and mortar. Add little chillie sauce and juice of one lime….this is your sambal dip.( I have used kaffir limes for a lovely fragrance.)

      Finally, roast the chicken on a open flame to caramalize it…just few mins is enough.

      I have used a steel mesh with a piece of foil and a few drops of oil.

      To serve, cut the chicken , into slices at a slant to show the red and white contrast…

      Enjoy with the spicy sambal dip.

      Sindhi Aisi bhaji/sabji (spinach and Ridge gourd)

      Uncategorized

      Todays Delicious recipe is in memory of my dear mother in law, who made this particular version of spinach and turaiya, whenever I had given birth to my children. Supposedly very good for lactating mothers. She made sure I ate this sabji every second day for 40 days after child birth. It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we sindhis call as phote bhugun turiyuoon And to be frank I loved eating both these variations. She sometimes served it with plain chappatis and sometimes with mitho lolo( sweet flat bread).The only thing that she omitted was chillies. Aisi, otherwise would mean only spinach cooked plain with out the addition of any other vegetables. But, this version of mummy is really very tasty..😊

      The way this sabji is cooked is almost like the famous sindhi saibhaji, but the addition of turaiya gives it super silky texture. We cook it in the pressure cooker and mash it towards the end till everything is one beautiful green smooth sabji. Adding garlic once while cooking and once as a tadka just enhances the taste.

      Spinach was not my favourite vegetable when we were growing up, but as an adult it definately has a special place in my list of favourite vegetables. I remember my mother making tikkis out of left over saibhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. She always panfried the tikkis which were yummy… A close cousin to the hara bhara tikkis which we relish at Indian restaurants.

      Do try this simple recipe and serve with any simple pulav or phulkas.

      Ingredients

      350 gms peeled and chopped turaiya/ ridge gourd

      150 gms chopped spinach

      1 big onion finely chopped

      2 tomatoes sliced

      4 green chillies finely chopped

      2 tbsps chopped garlic

      1 tbsp chopped ginger

      1 tsp corriander powder

      1 tsp cumin seeds

      1 tsp methi seeds

      1/2 tsp hing..asafoetida

      1/2 tsp turmeric powder

      Salt to taste

      3 tbsps oil

      Method..

      Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin and hing. Saute till fragrant.

      Add chopped onion and saute till golden brown.

      Add 1 tbsp of garlic, ginger and green chillies.

      Add tomatoes, corriander powder, turmeric, salt

      When tomatoes are pulpy, add chopped turaiya and cook till the turaiya start letting out water.

      Add the chopped spinach and 1/4 cup of water.

      Close the cooker and cook for 3 to 4 whistles.

      Open the lid, and churn with a wooden hand churner( mandiro) or an electric whisk.

      Lastly heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic and fry till pale golden. Add this tadka to the sabji…mix well and serve.

      The complete Sindhi meal with Basar jo pulav, ( onion pulav) sookha aloo( potatoes with dry spices) Boondi raita, some fryums and onion carrot achar.