Monthly Archives: May 2009

Sai Bhaji – Sindhi Saag

Palak-Chana Daal Ka Saag

Spinach with Lentils



When one talks about Sindhi food, there are a few recipes that are often talked about a lot, like Sai Bhaji, Sindhi Karhi etc. These are not only favorites amongst the Sindhi’s but also liked by everybody else .They would be categorized as signature dishes. Sai (green) Bhaji (Vegetables), as the name indicates, makes one think of the greens, which is the main ingredient of this recipe. This combo/medley of the greens, chana daal and garlic… yum yumm yummmy. There are many ways to make Sai bhaji and still be called authentic. Some add vegetables along with the greens and others don’t. The end product Sai Bhaji is just delicious, no matter how you make it. This is normally eaten with Bhuga Chawaran or Plain Chawaran, Fried Potatoes, Raita and of course our Sindhi Papad.

Note: As we all know greens are a good source of vitamin A and beta-carotene. Research indicates that beta-carotene has an important and influential role in achieving and maintaining good health.




  • 1 bunch Palak (Spinach)
  • ½ bunch fresh Dill
  • Few sprigs of Indian Sorrel (Khatta) optional
  • 1-2 tsp Tamarind juice if Indian Sorrel is not available
  • 2 medium Tomatoes chopped and diced
  • 1 medium Onion diced
  • ½ cup Chana Daal
  • ½ tsp crushed Ginger
  • 6-8 flakes of Garlic finely chopped+1flake finely chopped for tadka
  • 1 fresh Green Chili finely chopped
  • 1tsp Jeera
  • 1tsp Dhania Powder
  • ½ tsp Red Chilies
  • ½ tsp Turmeric Powder
  • 1 cup Water
  • 2 tbsps Oil
  • Salt to taste




  • Wash and soak chana daal for about 15 mins.
  • Meanwhile cut and chop spinach, dill, and Indian sorrel. Wash thoroughly and drain.
  • In a pressure cooker add oil, diced onions and fry till pink.
  • Add soaked chana daal, tomatoes, ginger, garlic, green chili and all dry masalas except jeera. Cook this for a few mins till lightly browned.
  • Add washed and cut spinach, dill and Indian sorrel or tamarind stir till all greens are wilted.
  • Add water and pressure cook for 2-3 whistles and then let it simmer for 5-7 mins.
  • When pressure is out, take a hand masher/mashing kitchen tool (mandiharo –in Sindhi) and mash (not completely).
  • In a tadka pan heat oil, when hot add jeera and 1 chopped flake of garlic. Add this hot tadka to the blended/slightly mashed Sai bhaji.
  • The Sai bhaji is ready and should be grainy not smooth.


Serve hot with Bhuga Chawaran, (Sindhi fried Rice), Taryal Patata (fried Potatoes) and don’t forget the Sindhi Papad.


Keep it simple, keep it Sindhi.


This delicious healthy recipe goes to SWC – Cooking with Greens event hosted by Sowmya.



Bhuga Chawaran

Sindhi Fried Rice

Pyaaz Wale Bhune Chawal



A Sindhi recipe blog would seem incomplete without the recipe of Bhuga Chawaran and…..This simple rice recipe made with caramelized onions and a mix of whole spices (Garam Masala) is popular with Sindhis and other cultures as well. Traditionally this recipe is made on occasions and can be served with a variety of vegetables. A lot of us like to eat this with Sai Bhaji. But if you just feel lazy and not in a mood to cook anything besides the rice, don’t worry you will still be a winner. Bhuga Chawaran is always a hit any time you serve it. This rice dish tastes delicious by itself but you can serve it with pickle or plain yogurt or raita or our Sindhi papad. Enjoy the recipe of Bhuga Chawaran and eat it anyway you like, you are sure to love it






  • 1 cup Basmati or any long grain Rice
  • 1 Onion, peeled and chopped (diced)
  • ½ Tomato chopped
  • 1 tsp Jeera
  • 2 Bay leaves
  • 2 Green Cardamoms
  • 1 small piece of Cinnamon
  • 2 Cloves
  • a pinch of Turmeric powder
  • ½ tsp Red Chili powder
  • 1 ½ to 2 cups of Water
  • 1 tbsp of Ghee or Butter
  • Salt to taste



  • Wash and soak rice for 10 mins. Keep aside.
  • In a thick bottomed pan heat ghee, add jeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds.
  • Next add chopped onion. Fry till golden brown.
  • Add tomato and fry for 2-3 mins.
  • Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple minutes stirring gently.
  • Add 1½ to 2 cups of water and cover the pan with a lid.
  • Cook till almost ¾ of water is evaporated. Reduce the heat to low and cook rice till tender and done.
    Serve hot plain or with your favorite vegetable, raita or plain yogurt, but don’t forget to serve the Sindhi Papad.

    Keep it simple, keep it Sindhi. 



A Refreshing Sindhi Cold Drink

Gulab Ke Sharbat Mein Kalinger

Rose and Watermelon Sharbat


Watermelons are mostly eaten at picnics but in India one sees a lot of street vendors selling slices of this sweet juicy fruit. One of the ways to keep cool in summer is to munch on watermelon kept over ice. Fresh Watermelon is eaten in a lot of different ways and also used in drinks, smoothies, etc. Extracts are used to make syrups and then used for snow cones, flavorful summer drinks and mithai’s (Sweets, Fudge).

Traditionally, Rose syrup mixed with water (sharbat) was served at Sindhi gatherings and other occasions. At home I was not allowed to mix watermelon with sharbat because of a Sindhi myth. After reading on this subject I came to the conclusion that I did not have to worry about mixing watermelon with sharbat and that’s how I came up with this simple refreshing drink.


  • Rose Syrup: 4 tbsps
  • Watermelon: 1 cup chopped and diced
  • Ice: crushed
  • Water: 1-1/2 cups

Rose Syrup: Store bought is ok.

  • Sugar: 2 cups
  • Water: 1000 ml
  • Rose Essence: Few drops as required
  • Rose Water:3 tbsp
  • Red or Pink Color
  • Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.


  • In a tall glass put rose syrup.
  • Next add crushed ice.
  • Add water and mix.
  • Top it with diced watermelon pieces.
  • Enjoy this refreshing Sindhi drink.

Keep it simple, keep it Sindhi.

This refreshing Sindhi Drink is being sent as an entry to the host Ashwini’s Spicy Cuisine for AFAM – Melon, May 2009. This event, AFAM, has been started by Maheshwari of Beyond The Usual.

Tooar Daal: A Sindhi Favorite.

Tovar Daal


Split Pigeon Peas Lentils



 Tooar daal is the most favorite daal among all the Sindhi’s, also known as khatti daal. If asked by any family member what should be for dinner the answer is simple, TOOAR DAAL. It is a daal that all children and adults love and is made almost every other day of the week. There are so many Sindhi’s who would like to eat this daal all year round and yet not be tired of the same meal. This daal is also eaten by a lot of other Indians (cooked differently). I think it is one of the most flavorful and tasty of all the daals.

My daughter likes this daal very much and she calls it river daal. She has named it since she was a child. One day I asked her why she called it by that name and the answer was quick, Indians immerse all kinds of things into the rivers for different reasons , this daal also has stuff floating in it and hence the name river daal. The yellow/brown color, mustard seeds and darkened cumin, red chilies, curry leaves, coriander leaves float on the top and remind you of a river. In a typical Sindhi meal Tooar Daal is eaten with plain rice along with fried potatoes and of course Sindhi papad. This daal can also be eaten just by itself or as a soup (comfort food) or you may dip some bread/pav in it. (That’s my favorite way – daal bread). So here we go with Tooar ji Daal or river daal.




  • 1 cup Tuvar (Tooar) Daal
  • 3/4 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 medium Tomato
  • 2-3 tbsp Tamarind Pulp (Add according to sourness desired).
  • 2 tbsp oil 
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds 
  • 8-10 Curry Leaves
  • Salt to taste
  • Cilantro/Coriander Leaves for garnishing 




  • Wash and soak daal for 15-20 mins.
  • Pressure cook it with sufficient water and turmeric powder. (2 whistles and then simmer for few more mins).
  • After pressure is released, open the pressure cooker, the daal should be tender. Mash the daal completely using a beater/mashing kitchen tool (we call it  mandiharo‘ in Sindhi). Mandiharo is a long wooden spoon with a round (or hexagonal zigzag) base that we use for mashing daal in a round circular motion, until completely mashed or to desired texture.   
  • Chop and dice tomato. Add to daal mixture.
  • Add 4-5 cups of water, salt, tamarind pulp, red chilies to daal mixture and let it boil.
  • Heat the oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till they splutter and crackle up. (This is called Tadka) Add this tadka to daal mixture.
  • Let it boil for few more mins.
  • Garnish with Cilantro leaves.
  • Serve hot, with Chawaran (Plain white Rice), Taryal Patata(Fried Potatoes) and Sindhi Papad.
  • Enjoy this Simple Sindhi comforting meal.


1) Sindhi’s like to add kokum which is typical in India and is very authentic. The kokum we get here is very dry and tends to mar the color of the daal, so I prefer not to add kokum. If you want to add kokum omit the tamarind juice. It is a matter of personal choice.
2) I have not added ginger as most Sindhi’s normally do. My way is to taste the daal and not the spice, so I prefer not to add ginger. I also want it kid friendly.
3) Put daal and tomato with 6-8 cups of water into a slow cooker (Slow setting) before you go to work. Come home and Voila’ you have daal all boiled and ready for tadka…

Keep it Simple, keep it Sindhi.

Methi Machi

Methi Aur Machali Ka Saag


Fish with Fenugreek Leaves


Methi Machi

 I am feeling very happy with the response that I have got so far, thanks to everyone who has helped me on this endeavor. I couldn’t have started this website without help from a lot of people. One of them, who created this website, is my dear nephew who is a professional web designer. All I did was to make one phone call and one email to him about what I was wanting to do, and tada in couple of days he replied to me in an email Masi (Aunty) website is up and running. I did not know anything about posting so I had to do a lot of test posts. There were more glitches with the website, another email to him, tada that was fixed too. After everything was fixed I told him I want to change the whole outlook (that was too much for me do with my limited knowledge of websites), but in a couple of hours that too was fixed by him. He’s been there for me all the time. After he saw some of my pics on the album he mentioned that he does not like bhaji’s (just like my son who does not like bhaji’s also) and commented on the picture of Methi Machi which is why he put it up on the template. That’s when I had decided that Methi Machi will be dedicated to him as my way of thanking my dear nephew who has been so supportive of my idea of blogging and has worked so hard for this website. What will I do without you Ritesh…?


A lot of visitors have emailed me that I should post some Sindhi non vegetarian recipes. This is my version of the traditional recipe.

All my vegetarian viewers, there will be a vegetarian version of this recipe coming up soon.



  • 1 bunch chopped fresh methi leaves
  • ½ bunch chopped Coriander leaves
  • 2 medium onions chopped finely.
  • 3 Catfish fillets/3 Medium Pomfrets sliced
  • 1 tsp jeera
  • 12 flakes of garlic (if very big flakes, please put less)
  • 3 tomatoes (fresh, canned, or pureed)
  • 1 tsp haldi powder+ 1 tsp for rubbing on fish
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp Maida(all purpose Flour)
  • 1 cup water
  • Oil for frying fish and for cooking methi
  • Salt to taste



For Fish Fry:

  • Wash the fish add haldi, salt and keep aside for 10 mins.
  • Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.dsc02846_edited-1-copy



For Methi Gravy:

  • Heat oil, add jeera, chopped onions and fry them till they begin to brown.
  • Add the washed and chopped methi leaves and cook till methi starts to brown.
  • Add coriander leaves, fry for few more mins.
  • Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
  • Add water and cook for few more mins.
  • Note if you like it dry omit out the water. I like the gravy and therefore add water.
  • Now mix the fish and the cooked methi together.
  • Add some lime juice and serve hot with phulkas /parathas/ rotis.


Keep it simple, keep it Sindhi.


Peela Chawaran

A twist to Plain Rice


Masale Wale Chawal


Yellow Rice






Level: Easy
Cooking time: 10 mins
Peela Chawaran


We cook rice almost everyday and eat it with our favorite dal and side dish. But what does one do with leftover rice. In India normally the dear maid would eat it for her lunch/dinner. I have no maids here so I have to come up with a recipe for the leftover rice. Throwing it away, in my opinion, is a no no. My only option left here is to make another favorite dish of mine, like the good old folks did in the old days. This is pretty much traditional in every Sindhi home. I love to eat this with plain yogurt (curds) and papad, almost like a meal to me.


  • 1 cup leftover cooked  Rice
  • 1 medium onion finely chopped
  • 1 clove garlic (optional)
  • 1 tsp Rye & Jeera mixed
  • ½ tsp Red Chilies
  • ½ tsp Haldi powder
  • ½ tsp Coriander powder
  • 1 tsp chopped Coriander leaves
  • Salt to taste
  • Lemon juice as required (optional)
  • 1 tbsp Oil




  • In pan heat oil, add rye and jeera. Let it splutter.
  • Add chopped onions, garlic and cook for about 1-2 mins till pink.
  • Next add all dry masalas, salt, Rice and chopped coriander.
  • Sprinkle lemon juice and mix well.
  • Serve hot with papad and raita or eat it the traditional Sindhi way (by it self).

    Keep it simple, keep it Sindhi.



I am sending this simple Sindhi recipe to Mahimaa’s -15 Minutes Cookinglogo-15-minute-cooking