ARTITION, 1947.

ft", {rains that left Hyderafor bad (in Pakistan) Ajmer and the shiPs that left Kar' achi for Bombay uProoted an entire community and brought a whole new culture to lndePendent lndia. The Sindhis came with little in their hands but rich in memories and proud of their cu' Iture. lt is a testimony to their almost legendary qualities of en' terprise and adaptability that they quickly adjusted to th6 regions they adopted as their home. The Sindhissharewith the Punjabis a hearty appetite. Quite sim' ply, they love to eat, they also love to entertain. Even the unexpected guest can count on lavish

oil hospitality-give a Sindhi house- version with its mustard base). wife 15 minutesand she will turn The takes and rivers of Sind out the most delicioussannaPa' abound with lotus and so Sindkoras. his havetraditionally eeten almost hasits ParaPhernalia every part of thG lotus Plant: the Everymeal and gal roots (bhee),the stalk,the ffower of pickles, kachumbars pads. The papads,made of udad and the seedsof the lotus Planl nut' Bhee, in fact, figures ProminentlY and moong dal, are extremelY ritiousand knownthe world.over in wedding mealstogether with acumen dhingris(dried mushrooms). thanks to the business (Paof the communitYl Keechar Anotherdish which bringsback padsmadeof rice flour and deeP memories Sind is the of Pallafish, iried) are anotherSindhi sPeci' found in the Indus which flows ality. The kind of Picklesserved thloughthe heartof Sind.SPinach with the meal dePendson the of ali kinds is also PoPular-ln Come winter and most fact sai-bhaji is everydaYfare,season. readied have Sindhi households with besancurry and eaten alonS: their iars of pickled gaiiar -(car' jowar roti. (turniPs)and oni' rots;,-shalgam On the whole, the dailY food are ont.'Thes" vegetables sPlced and Preierv' is not very sPicYand cookint is with mustardPowder gener' quick because, ed in saltwater(unlikethe Puniabi simple and

OFPICKLES,PAPADS PAKORAS 'AND DELICIOUS

The Sindhis' uprooted from their iesitimate home, .a-J away with their FROMSIND RECIPES culture and Pride,their GOSHT SEYAL and adaPiabilitY ttreiiioi,e of gbod food t 18.-mutton Raju Ramchandani
* 3 1 moong-puri,sweet vqrmicelli or sweetpohas,fried potatoesor m+ sala kokis. The Sundaybrcrk' fast is a culturalcomment,if arw. on the hearty Sindhi aPPetitet

ally, powdered masahsare ured, Ol course, special occasiom like weddingscall for more elaborate preparations. One festival that is invariably cbserved by ctry Sidhi hmil? is Thadri. Celebratedto appeas Devi Mata, it occurs just before The women of the Janmashtami. the householdbusy themselves day before, makinggreat quantika tiesof sweetkokis,besan kokis, fried brinjals,stuffedbhindisand dahi-raitasprinkledwith mustard powder. All these foods are stored overniSht. The next daY, the entire familY eats thir cold fare, since no food is cooked during Thandri,givingthe women some much needed resPitefrom houseworki Certain traditional families observethe MondaYfast but as lf to make uP for this ab stinence, the SundaY breakfast table is loaded with dal'Pah'rran,

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A Sindhi family, originally hailing frorn Peb isran, around the cooking flie. Sindhi neal BETOW: A tYPicel

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kg onlonr, flnelY choPPct tomrtocr, flnelY choPPcd Inch plcqc glnger' flrclY choppcd cup corllnder, choPPcd lbep. corlender PorYdcr trp. cunmln Powder trp. tunnetlc Powdcr trp. gilr_ln mr.|| tuP or cr|p cutd t

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trrye coconuL grrtcd to I rcd chilllct hceped tbsp. toriendcr

reedl { | rne.sized batl temarind I ::sp. oil

l-l .-f d fo. ffi CR.\f TC ,\ FI\E PASTE: 3-rl lerye onion Z-g rrd chillier Selt Turmeric

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C,-;S\ ne Cr.ii'es Co;re:v s.rth the back of your ladle and mix into the curds working well into the mixture with the back of the ladle. Cook the ground coconut and green chilli paste with salt and

nst rnilkFry or:ons golden brown and add with tiny slivers of coconut bits (fried to the meat stew. This is a very delicately flavoured.stew and is generally eaten with aappam and bread.

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kg. potatoes,halyed I tsp. turmeric powder I 100 &rr. carols, cut length wise 100 gm. peat 6-7 lotus root (opt) Continucd from page 31 1 cup tamarind juice A few curry leavel 6-8 grecn chillies, chopped Few kokum . 150 gn. lotus stems Salt to taste Selt to trste cup oil { f tsp. cummin seedc Heat the oll. Frr onionstill light b r o w n . A d d t h e g i n g e r ,c o r i a n d e r 10-12cups water kg. bhindis,slit powder. turmeric and cummin l powder. Stir fry, add tomatoes 100 gm. french beans,cut length wise a n d c o o k f o r a f e w m i n u t e sa n d then add the curd, green chillies 2-3 brinials,halved 7-8 chillies, chopped and salt. Cook for a few milomato, chopped nuts. Remove from tire, add f 6-8 green chillier rnutton and lotus stems. Mix

Of PICXLES, PAPADSAND DETC|OUS PAKODAS

slow fire. When the vegetables are half cooked add rest of the vegetables, curry leaves, kokum and tamarind juice. Cook till tender. Then heat two to thfee table spoons of oil, try cummin seedsand fenugreekseeds.When brown pour over curry. Cook for few minutes and serve with cooked rice.

pressure cook for 15 minutes, Removeand beat the rnixture with an egg beater till smooth and serve.

THOOM METHI MACHI

1 pomfret, rliced CRIND TO A PASTE: I bunch coriander bunch methi leavet I I onion I tsp. cummin seedl 2 tomaloer cup oil l 4.5 grcen chi'lller pod garllc (thoom) I tsp. turmerlc i I tbep. corlander Salt to tarle
Heat oil. Fry the ground masala paste for a minutes and then add the fish. Stir fry. cover and cook on slow fire till tender and then serve hot with chappati.

sAl BHA|I

s,ell. Cover and fet it marinate for one hour then put on fire and cook for 15 to 20 minutes. Pressure cook titl done. Sprinkle r Ea am masala and coriander leaves. Serve hot with chappatis.

SINDHI CURRY
2 I cups gram llour tsp. fenugreek reedr

of lumps. Then. add turmeric powier, salt, chillies, tomatoes, Heat oil. Fry the garlic and put potatoes, carrots, beans, peas in all the ingredientsalong with and lotus root and let it cook on turmeric and salt. Add water and

2 bunchespalak 1 bunch chuka 4 tbsp. oil 1 onion, chopped tsp. turmerlc ! 1 carrot, chopped Mix one cup gram flour with 10-12 1 cup watet cups of water. Strain aFd keep 2-3 stems suva aside. Heat oil in a 1.r"6,.^7 boi2 tomatoer tomed pan, add the remaining l cup channadrl gram flour and keep stirring till 6-8 cloves garlic, chopped it turns brown. Then slowly pour 1 potato, chopped gram flour water mixture stirring f small piece white pumpkln continuously to avoid formation Salt lo teste

Recipes given by SushillaVaswanl

Eve'sWeekly,Dec, 17 23. 1983

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