Thursday, 11 July 2013

Sindhi Curry With Jeeri Rice and Aloo Tikki (Potato Cutlets): Sattvic Style (No Onion, No Garlic)

This recipe is a traditionally Sindhi recipe,  and is normally served on Sundays at lunchtime (noon). It is a soupy gravy made of chickpea flour and vegetables, served with rice and potato cutlets, sometimes even 'little syrup balls' (mithi boondi).

This recipe is dedicated to my Uncle Nandu, whose birthday falls on 21st March. Sorry I forgot to post it before or create it, therefore, I got a little late. I have prepared this recipe with no onion or garlic, because my uncle follows the sattvic diet (no onion or garlic) since he joined the Brahma Kumaris spiritual group recently.


1 cup chickpea flour (also known as 'gramflour'or 'besan' in both Hindi and Sindhi)
1/2 inch ginger, chopped finely
1 tbsp oil for sauteing spices
1 tsp oil for roasting chickpea flour
Enough water to make the curry a thick enough consistency
1/2 green chilli, chopped finely
3-4 tbsp tamarind, mixed in water
1/2 tomato, grated into puree
1/2 tsp mustard seeds (rai)
1/2 tsp haldi
1/2 tsp fenugreek seeds (hurbo- Sindhi)
1 tsp small cumin seeds (jiri)
1 1/2 potato, peeled, diced and boiled
1 carrot, peeled, diced and boiled
1/4-1/2 bottlegourd, peeled, diced and boiled
5 pcs. French beans, cut lengthwise
Salt to taste

3-4 cups basmati or any other long-grain rice
1 tsp ghee (clarified butter)
2 tsp small cumin seeds (jiri)

2 potatoes, peeled, boiled and mashed
1/2 green chilli, finely chopped
1/2 inch ginger, finely chopped
Salt to taste
1 tbsp lemon juice
Oil for shaping and frying
1 cup breadcrumbs
1 tsp small cumin seeds (jiri)
1 tsp chilli powder

1/4 cup chickpea flour
Enough water to make a batter-like consistency
Pinch of salt
Oil for frying
1/2 cup water
1/3 cup sugar
Dash of rose essence
Pinch of cardamom powder
1-2 strands saffron (kesar)


1. For Curry:
(a) Separate the besan in the ratio 3:1 (3/4 cup separate, and 1/4 cup separate).
(b) Heat oil and saute the ginger, chilli, rai, hurbo and jiri. Do this for 5 mins until ginger browns.
(c) Add the tomato and a little bit of water, and let the tomato cook till it browns slightly.
(d) Add haldi and salt and mix together with more water.
(e) Take the 1/4 cup besan, and roast it in a little oil till it gets brown. Take the 3/4 cup of besan and mix it completely into water. Add both into the curry mixture.
(e) Add tamarind and simmer for a little while.
(f) Put in the vegetables and serve hot with jiri rice, aloo tikki and mithi boondi

2. For Rice
(a) Heat ghee and add jiri, cook for about a min or 2.
(b) Boil rice with enough water, inside the rice cooker.
(c) Sprinkle jiri on rice and serve hot.

3. For Tikkis
(a) Mix all the ingredients except oil. Mash until you get a nice dough.
(b) Oil your hands and shape the potato mixture into little balls. Flatten each ball into a cutlet.
(c) Heat oil and deep fry the tikkis till golden brown and crispy.
(d)Serve hot.

4. For Boondis
1. Mix flour, water and salt together. Keep aside.
2. Make syrup by boiling water and sugar together, and seasoning it with cardamom powder, saffron and rose essence.
3. Pour  the mixture into a spatula with little holes in it, into the frying pan. The boondi should appear like seeds.
4. Deep fry the boondis until they are golden brown, take off heat and put it into the syrup.

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