Sindhi Masala Garlic Bread
Thanks to all of you who visited my page and left me some wonderful comments whilst I was gone. It must have been hard for all of you who visit my page regularly to see the same recipe on the page. Finally I am back from my long vacation. I did have a wonderful time in India and as soon as I came back I got busy with back to school for both my kids. Now that they are settled, it’s my turn to settle down to my regular blogging schedule.
It has been really very hard to start back again. All my creative juices are still on vacation. There is absolutely no flow. The grey matter seems to be frozen and I just cannot think what I should put up for the good folks who visit the site. I keep reading the emails and comments over and over again, thinking this would break the logjam in my brain somehow. Maybe I have to do some magic abracadabra, mmm does not work. Well then let me try hocus pocus, still does not work, Ok let me do it in Hindi, Jantar Mantar … , I guess I’ll give up the magic tricks. I will make it easy on me and start with the first meal of the day - A breakfast recipe… Seyal Dabalah.
This is another of my favorite Sindhi recipe. I love this recipe because of the garlic flavor. Traditionally Seyal Dabalah is made for breakfast; sometimes I serve it for lunch. I have received a lot of requests for Seyal Dabalah (commonly known as Yellow Bread). The word Seyal means the food is cooked using very little water or none at all. Dabalah means bread in Sindhi. I make this with slightly dry bread, it stands up better to the cooking process and the water makes it gooey enough to enjoy the taste. Here goes the recipe of Seyal bread.
· 10-12 Bread slices (Preferably day old bread) or any leftover white bread cut into 1′ x 1″ cubes or slices torn into bite size chunks
· 1 medium size Onion chopped finely
· 2 medium Tomatoes chopped
· 2 -3 Tbsp chopped fresh Coriander leaves
· 1/2 tsp crushed Ginger
· 2 tbsp crushed Garlic
· 1 Green Chili chopped (optional)
· 1 tsp Cumin seeds
· 3/4 tsp red Chili powder
· 1 tbsp Dhania/Coriander powder
· 1/2 tsp Turmeric powder
· 1 tsp Tamarind juice
· 1/2 tsp roasted Kasori Methi powder (optional)
· 1 tsp grated Coconut for garnishing (optional)
· 4 tbsp oil
· 8 tbsp water (approx)
· salt to taste
· Heat oil in skillet, add cumin seeds when hot.
· Add onions. Fry for a couple minutes on medium heat till translucent.
· Add chopped tomatoes, and fry till tomatoes begin to soften and get pulpy.
· Next add ginger, garlic, chopped green chili, red chili powder, dhania/coriander powder, turmeric and fry for 1 -2 mins till you get a nice aroma and the oil has begun to separate from the masala.
· Then add tamarind juice, salt, chopped fresh coriander leaves and water. Stir and mix well. (The water helps combine everything)
· Lower the heat again and add the cubed bread pieces. Mix gently till all the bread cubes has been coated with the cooked masala.
· Sprinkle some more water if necessary. This recipe tastes good even if it is gooey.
· Cover and let the bread take in the flavors on low heat. Stir a couple times…
· Garnish with kasori methi and grated coconut.
· Serve hot for breakfast and don’t forget the Sindhi papad.
Keep it simple, keep it Sindhi