This dish or rather this post was not scheduled to be posted today!When I was deciding to make something from the P lettered country for Culinary journey across the globe, I first chose Poland, then Portugal,then changed it to Philippines.Finally I settled on Pakistan!!
And even when I chose Pakistan, I had a set of recipes in mind. Then I got chatting with Vaishali and she directed me to some dishes and I had it all planned out.
So finally what am I posting?The dishes I made last month on a day that I wanted a quick lunch and I had very little time as I my dear maid suddenly took a day off without prior infirmation! I put this in the draft and let it sit there.
It was only later that I realized that I did have 2 Sindhi recipes ready in my drafts and I rejoiced that I had one country less to cook for this series!
So here it is - Sindhi Sai Bhaji and Bhuga Chawara ,phulka and a potato curry[not from Sindhi cuisine]
First some fun / interesting facts on Pakistan...
- Pakistan is officially called the Islamic Republic of Pakistan.
- The name literally means 'Land of the pure' in Urdu and Persian Language.
- Benazir Bhutto was the first Muslim Lady to serve as a Prime minister in an Islamic country.
- Pakistan has the largest number of salt mines.
- Sialkot in Pakistan is the largest producer of Hand stitched foot ball in the world.
- The Tharpakar region in Pakistan is the only fertile dessert in the world.
- This country has the largest ambulance Volunteer service in the world!
- The national drink of Pakistan is Sugarcane juice.
- It stands second in the production of Chickpeas after India.
- The National sport is Field hockey.
Now to the cuisine. I am going to talk about the Sindhi cuisine here...
- This cuisine refers to the culinary practices of the people of Sindh region, Pakistan.
- As far as I read, I learnt that the meal usually has a wheat based flat bread - phulka, rice accompanied by a gravy and vegetable curries.
- It is neither too bland not too spicy.
- It has the Mughal influence in its dishes.
- It is now popular in many parts of India and abroad.
- This cuisine migrated to India during the Partition of India and Pakistan along with its people.
Some of the popular dishes include...
- Sai Bhaji ,Chawal
- Chiti Kuni - 7 vegetable stew
- Dal Pakwan
- Koki- a kind of flat bread.
- Seyun Patata - A Sweet vermicelli dish served with potatoes
- Mitho lolo - A sweet Roti.
- Varo - Nutty Praline
- Thandai - An almond and poppy seed based cooler
- Falooda etc
Now to today's recipe...
This is one of the tastiest ways to cook greens and I am still wondering why I never tried this before!!
I used:
Adapted from Ribbons to Pastas
Mixed vegetables- 1 cup[I used potato, carrots, brinjal],chopped into chunks
Spinach-1 bunch,roughly chopped
Channa dal-1 cup
Onion-1, roughly chopped
Tomato-1, roughly chopped
Ginger- 1" piece, minced
Galic-3 pods, chopped
Turmeric powder- 1/4 teaspoon
Coriander powder- 1 teaspoon
Red chili powder- 1 teaspoon
Kasuri Methi-1/2 teaspoon
Salt to taste
Tempering
Chopped garlic- 1 tablespoon
Red chili powder- 1/4 teaspoon
Oil-1 tablespoon
Take the vegetables, greens, dal in a pressure cooker and add the salt and the masala powders.Add 3 cups of water and mix.
Pressure cook for 3 hisses / 15 minutes. When the pressure releases, mash the mixture and transfer it into a serving dish.
Heat oil for tempering and add the garlic and chili powder. When the garlic starts to turn brown,pour over the gravy and serve
Tastes best with Bhuga Chawara...
Bon Appetit...
Labels: Better Half, Blogging Marathon, Flavors from across the border, Misc Rice Sides, Pakistani Cuisine, Rotisides, Sides for Rice, Sindhi Cuisine, Step-by-step Pictorial Recipes
