SINDHI PALAK CURRY - SINDHI STYLE PALAK CURRY RECIPE

Ingredients :

• Palak - 1 big bundle
• Bengal gram dahl - 1 / 2 cup [ soaked and boiled ]
• Onions - 2 [ finely chopped ]
• Red big tomatoes - 2 [ cut into small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Amchur powder - 1 /2 sp
• Garam masala powder - 1 sp
• Oil - 2 tabl. sps.
• Fresh cream - little
• Cumin seeds - 1 / 2 sp
• Sugar - 1 / 2 sp

Method :

Wash and cut palak into big pieces. Add water, sugar [ retains green colour .] and cook for few seconds and drain the exess water, and grind in mixture and make a paste.  Pressure cook dhal and keep aside. Now take one big kadai add oil, heat it season with cumin seeds, when it pops add onion and  fry till it change in colour.  Then add tomatoes,salt,turmeric, red chilli, garam masala, and  amchur. Fry till raw smell goes.Then add cooked dhal along with  palak paste. Mix well, if necessary add little water to that. Alow to boil together in low flame for 5 minutes. When the subji gets ready remove from the gas. Garnish with fresh cream. Serve hot with squeezed lime if necessary.

Dudhi kofta curry [ lokey ] [ bottle gourd ]

Ingredients :

Dudhi [Bottle Gourd] - 1 small [ peel and grated ]
Onion - 1 big [ peel and grated ]
Green chillies - 2 [ cut in to small pieces ]
Salt - as required
Jeera - 1 sp
Gram flour - 2 heaped tbl. sps.
Turmeric powder - 1 / 2 sp
Red chilli powder - 2 sp
Garam masala powder - 1 tsp
Coriander leaves - little
Oil - to deep fry
Vanaspathi - 1 tbl. spn.
Fresh cream - little


Grind together for gravy :

Onions - 3 large
Red ripe tomatoes - 2
Ginger , garlic paste - 1 / sp
Red chillies - 5
Turmeric powder - 1 / 2 sp
Coriander powder 1 tsp
Cloves - 3
Cardamoms - 2
Cinnamon - 1 / 2 inch piece
 [ grind all together and form a paste . ]

Method :

Mix grated dudhi [bottle gourd], onions, finely cut chillies, salt, turmeric, red chilli powder and sufficient gram flour and make a thick dough. Make balls and deep fry in hot oil and keep aside. Then take one deep bottom kadai, heat vanaspathi season with jeera, add ground masala paste and fry in medium flame till oil separates.  Add salt, garam masala powder with enough water. Boil till the gravy becomes thick, add koftas just before taking out from gas. Garnish with fresh beaten cream and coriander leaves. Serve hot with parathas.

DUM ALOO RECIPE

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Dhania [ coriander seeds ]- 1 tabl. sp
• Mustard seeds - 1 / 4 tsp
• Green chilli - 2 to 3
• Garlic flakes - 3
• Ginger - 1 / 2 inch piece
• Onion - 2
• Red tomatoes - 2
• Peanuts - 1 hand ful [ raw ]
• Dry red chilli - 4
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Cumin seeds - 1 / 2 tsp
• Oil - 3 tabl. sps.
• Sugar - 1 / 2 tsp
• Ghee - 1 tabl. sps.
• Fresh cream - 2 tsp
• Fresh chopped coriander leaves - little

Grind to paste :

Fry these ingredients in little  oil and grind to a paste. [  Dhania, mustard seeds,green chilli, ginger garlic, onion, red chilli, tomatoes and peanuts. ]

Method :

Scrape outer skin from potatoes. Prick with fork, boil and keep aside. Keep a kadai over fire. Add ghee and oil together, fry the ground masala in medium flame till it becomes dry and nice aroma comes.Pour little water.  Add salt, turmeric,and  sugar. Mix well and add boiled small potatoes.Allow to boil for 2 mints. When the masala fully quoted on potatoes add little cream and remove from the fire. Garnish with chopped coriander leaves. It goes well with pulkas, parathas.