Vegetarian Fish Seyal

When I say vegetarian fish, it is the way this unique dish is presented. Making use of cabbage leaves to make rolls filled with a besan (chickpea flour) paste and then deep-fried causes the cabbage to look like the skin of a fish.

Many years ago, I found this recipe in The Vegetarian Cook Book by Sadhu Vaswani Center. Over the years, I have made this dish frequently and with good results. It does require a little extra time, but the results are worth it.

Besan ki sabji is made in many different ways. The Rajasthani people call it gaathey ki sabji, wherein besan is mixed with spices, oil, and water to form a dough, which is then shaped into small balls or cylindrical logs. These are boiled and then added to delicious gravies.

We Sindhis also make a delicious besan sabji called besan ji ani. The shape given to the dough is normally like small tikkis. These tikkis or anis are either steamed or fried and added to different gravies. The gravy that goes with this is normally a seyal onion-tomato one. Seyal gravy lets the onions turn just a light golden instead of brown and is one of the basic gravies used in Sindhi cooking.

The recipe I will share with you today uses besan and cabbage leaves. Do try this delicious sabji with hot phulkas.

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Ingredients for the Rolls

• 5 cabbage leaves, thick vein removed
• 1 cup besan (chickpea flour)
• 2 tbsps chopped onion
• 1 tsp whole coriander seeds
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp salt
• 1 tbsp chopped coriander leaves
• 1/4 to 1/3 cup water
• Thread, to tie the rolls

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Method for the Rolls

1. Soften the cabbage leaves by putting them in boiling water for a minute. Remove and pat dry.
2. Mix the besan, cumin seeds, red chilli powder, salt, coriander seeds, onions, coriander leaves, and water to make a thick paste.
3. Take a cabbage leaf, apply the besan paste evenly, roll up the leaf, and tie with thread to secure it.
4. Deep fry the cabbage rolls until golden. Discard the thread and keep aside.

The cabbage, after being fried, looks like the skin of a fish, hence the name.

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Ingredients for the Seyal Gravy

• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1/2 cup yogurt, beaten
• 1 tsp turmeric powder
• 2 tsps red chilli powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp shah jeera (caraway seeds)
• 1/2 tsp ajwain
• 2 tbsps oil

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Method for the Seyal Gravy

1. Heat oil in a pan and add onions along with salt.
2. When the onions turn a pale golden colour, add shah jeera, ajwain, ginger, and garlic.
3. Sauté well, then add red chilli powder, turmeric powder, and garam masala.
4. Add the pureed tomatoes and cook until the oil separates.
5. Add the beaten yogurt and chopped coriander leaves.
6. After 5 minutes, add the fried cabbage rolls.
7. Cover and cook for another 5 minutes.

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To Serve

Serve hot with phulkas.