This is a classic Sindhi dish that’s a staple in many households. It’s a tangy, flavorful, and hearty curry made with chickpea flour (besan) and a variety of vegetables. This recipe is an easy way to enjoy the rich, unique flavors of Sindhi cuisine without spending hours in the kitchen.

Ingredients

• 1 tbsp ghee or oil: Use ghee for an authentic, rich flavor.
• 1/2 tsp mustard seeds (rai): Adds a nice pop of flavor and aroma.
• 1/2 tsp cumin seeds (jeera): Essential for a classic Indian curry.
• 1/2 tsp fenugreek seeds (methi dana): Don’t skip these! They add a slightly bitter note that balances the other flavors.
• 1/4 tsp asafoetida (hing): This pungent spice adds a great aroma and aids digestion.
• 1-2 dry red chilies: You can break them in half for more heat.
• 8-10 curry leaves: Fresh is best! You’ll find them in the produce section of an Indian grocery store.
• 3 tbsp chickpea flour (besan): The base of the curry.
• 1/2 tsp turmeric powder (haldi): For color and its earthy flavor.
• 1 tsp red chili powder: Adjust to your spice preference.
• 1/2 tsp coriander powder (dhania): A must-have spice for Indian curries.
• 1 tsp ginger-garlic paste: You can make your own or buy a jar from an Indian grocery store.
• 4 cups water: Use this to create the curry’s consistency.
• 1 medium potato: Peeled and cut into medium-sized chunks.
• 1 small cauliflower: Cut into florets.
• 2 drumsticks (singhi): If you can find them, cut them into 2-inch pieces.
• 1 cup okra (bhindi): Cut into 1-inch pieces.
• Salt to taste
• 1/2 tsp tamarind pulp: Provides the signature tangy flavor.
• Fresh cilantro: Chopped, for garnish.

Directions

1. Roast the besan: In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chickpea flour and roast it, stirring continuously, until it turns a light brown color and smells nutty. This is a crucial step to get rid of the raw taste of the flour.
2. Add the spices: Reduce the heat to low. Add the turmeric, red chili powder, coriander powder, and ginger-garlic paste. Stir for a minute until the spices are fragrant, but be careful not to burn them.
3. Make the curry base: Slowly add the water while whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and lump-free. Bring it to a boil, stirring occasionally.
4. Add the vegetables: Add the potatoes, cauliflower, and drumsticks (if using). Season with salt. Cover the pot and let the vegetables cook until they’re about halfway tender.
5. Finish the vegetables: Add the okra. Continue to cook until all the vegetables are tender. You can test with a fork.
6. Add the tempering: While the vegetables are cooking, prepare the tempering. In a small pan, heat a little ghee or oil. Add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, dry red chilies, and curry leaves. Let the seeds splutter and the curry leaves become crisp.
7. Finalize the curry: Add the hot tempering to the curry. Stir in the tamarind pulp. Let the curry simmer for a few more minutes to let all the flavors meld together.
8. Serve: Garnish with fresh cilantro and serve hot with steamed basmati rice and papad.

This recipe for Methi Pulao is a fragrant and flavorful rice dish that’s perfect for a weeknight meal. It’s a great way to use fresh fenugreek leaves (Methi), which are packed with flavor and nutrients. This version simplifies the traditional recipe for a modern kitchen while still preserving all the delicious Sindhi flavors.

Ingredients

• 1 tbsp ghee or oil: Ghee adds a rich, nutty flavor, but any cooking oil works well.
• 1 tsp cumin seeds (jeera): You can find these at any Indian grocery store.
• 2 cloves garlic: Crushed or finely minced.
• 1 green chili: Finely chopped. Adjust to your spice preference.
• 1 tbsp ginger: Crushed or finely minced.
• 1/2 cup chopped onion: Finely chopped.
• 1 medium tomato: Finely chopped.
• 1 tsp turmeric powder (haldi): Gives the rice a beautiful golden color.
• 1 tsp coriander powder (dhania): A staple spice in Indian cooking.
• 1/2 tsp red chili powder: Optional, if you want more heat.
• 2 cups fresh methi leaves: These are the star of the show! You’ll find them in the produce section of an Indian grocery store. Make sure to separate the leaves from the thick stems and wash them thoroughly.
• 1 cup basmati rice: Washed and soaked for 20-30 minutes, then drained. Soaking helps the rice cook evenly and makes it fluffier.
• 1 3/4 cups water or vegetable broth: Broth adds more depth of flavor.
• Salt to taste
• Fresh cilantro: Chopped, for garnish.

Directions

1. Prep the methi: Wash the methi leaves well to get rid of any dirt. A salad spinner works great for this. Roughly chop the leaves.
2. Sauté the aromatics: Heat the ghee or oil in a medium pot or a Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the crushed ginger, garlic, and chopped green chili, and sauté for about a minute until the raw smell disappears.
3. Cook the base: Add the chopped onion and cook until it turns soft and translucent. Stir in the chopped tomatoes and cook until they break down and the oil starts to separate from the masala.
4. Add the spices and methi: Add the turmeric, coriander, and red chili powder. Stir for a few seconds to toast the spices. Then, add the chopped methi leaves and cook until they wilt down, about 2-3 minutes.
5. Combine with rice: Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice grains with the masala. Add the water or vegetable broth and salt. Bring the mixture to a boil.
6. Simmer and cook: Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid while it’s cooking!
7. Rest and serve: Turn off the heat and let the rice rest, covered, for another 5-10 minutes. This helps the steam distribute evenly and makes the rice fluffier. Gently fluff the rice with a fork, garnish with fresh cilantro, and serve hot with Raita (yogurt with vegetables or spices) and Papad.

• Ingredients
  • Gram flour (Besan) 3 tbsps.
  • Oil 2 tbsps
  • Turmeric powder 1 tsp
  • Water 4-5 glasses
  • Tamarid pulp 2 tsp
  • Arhar Dal (Red gram dal) 3/4 cup
  • Okra (Make a slit in okra lengthwise) 1/2 lb (250 gms)
  • Potatoes (Cut each potato in 4 pieces) 3 medium
  • Eggplant(Brinjal) (Make 2″ pieces of eggplant) 1 small
  • Cauliflower (Keep the florets of cauliflower intact) 250 gms
  • Peas 1/2 cup
  • Lotus roots cut in small pieces
  • Salt to taste
  • For Tempering
  • Oil 2 tbsps
  • Mustard Seeds 1tsp
  • Cumin seeds 1tsp
  • Red chilli powder 1tsp
  • Methi Dana (optional) 1tsp
  • Kalunji 1tsp
  • Karhi patta 6-7 leaves
  • Green chillies slit lengthwise
  • Finely chopped cilantro leaves

Heat 2 tbsps oil. Add Gram flour (besan). Fry it for 10-15 mts (it should be few shades darker & smell fragrant). Add turmeric powder, 4 glasses of water and salt to taste. Keep stirring till it comes to boil. In the mean time boil arhar dal and whisk it properly. Add this to karhi. Fry okra, potatoes, cauliflower and eggplant. Add all fried and other vegetables in Karhi. Let it boil until all the vegetables are done. Add Tamarid Pulp.
Tempering
Heat 2 tbsps oil in a pan. When hot add asafoetida powder (hing), Mustard seeds, Cumin seeds, Methi dana, Onion seeds(kalaunji), red Chilli powder & Karhi patta. When the seeds start spluttering pour it in karhi.
Garnish it finely chopped cilantro leaves.
Serve it hot with steamed rice.