sindhi traditional plate methi pulao sai bhaji recipe main photo 1

African Food Sindhi traditional Plate Methi Pulao Sai bhaji

African Food Sindhi traditional Plate Methi Pulao Sai bhaji

Traditional African Foods: Sindhi traditional Plate Methi Pulao Sai bhaji

Sindhi traditional Plate Methi Pulao Sai bhaji Ingredients

2 spinach.
3 finely chopped Methi / Fenugreek leaves Cleaned and chopped.
4 Split chickpeas/Chana dal soaked for 1 hour.
5 onion chopped.
6 green chillies.
7 ginger.
8 garlic pods chopped finely.
9 tomatoes chopped.
10 haldi/turmeric powder.
11 Salt.
12 red chilli powder.
13 Dish Methi pulav.
14 rice washed several time.
15 garlic chopped.
16 Green chilies chopped.
17 methi(fenugreek leaves) washed and finely chopped.
18 Tomatoes chopped.
19 Salt.
20 Dish Stuffed karela.
21 onions.
22 karela/bitter gourd.
23 garlic cloves.
24 Ginger.
25 Turmeric powder.
26 red chilli Powder.
27 Coriander Powder.
28 green chillies.
29 Salt.

Cooking Guidances

Step 1 For sai bhaji..Heat oil in cooker,add onions + green chilli and fry till translucent. Add ginger garlic paste and fry till raw smell leaves. Add tomatoes and fry till it softens. Add all the veggies and stir fry for a minute. Add chilli powder + coriander powder + garam masala powder + turmeric + salt and fry for few seconds. Now add the soaked dal and mix well. Now add the chopped khatta leaves + palak and mix well. Stir fry till the leaves shrink..
Step 2 Add half cup of water and cook till 3 to 4 whistles in pressure cooker…
Step 3 Once the pressure releases,add kasuri methi powder and mash  it with wooden masher or blend for few seconds to a coarse mixture..
Step 4 2nd dish Methi Pulav. Heat oil in a wok. Add chopped garlic and chillies. Saute until garlic is light brown. Add washed fenugreek leaves, turmeric powder and salt. Cook for 3-4 mins on high flame until moisture evaporates. Add ¼ cup of water and cover the wok. Cook for 3-5 mins till Methi is cooked. Add 2 cups of water, Roll boil, add rice to boiling water and cook till half done. Add tomatoes and cook the rice until water evaporates. Cover the wok and cook on low flame for 2-3 mins..
Step 5 3rd dish..wash and Peel karela and give it a cut and put salt and keep aside for half and hour..then grind all the given ingredients by thick paste with no water Now wash the karela again and stuff this paste properly and tie them with cotton thread so the mixture doesn't flow out during cooking…
Step 6 In a pan heat some oil and cook karela on low to medium flame for half an hour by turning them occasionally and it's ready.
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