Today we observed Ekadashi Fast???? I can’t call it Fast, coz it was feast instead ! A heavy Doda (Flatbread) with Potato curry could not be a Fasting food for me, but it was surely Yummy !

Ekadashi  means  the eleventh lunar day (Tithi) of the shukla (bright) or krishna (dark) paksha (fortnight) of every lunar month in the Hindu calendar (Panchang)(Wikipedia)

Today is Vadi Ghyaras or Badi Ekadashi ,and we Sindhis observe it with exuberance,avoiding Grains for whole day and including  in our diet , foods like potato, Sago, Sweet potato, Dates , peanuts,and instead of using wheat flour ,Flours of Sauri ,singhara etc are used to make puris or Dodo(thick flatbread)

So here is a Typical Sindhi Ekadashi Food,which consists of Potato in watery curry ,relished with Dodo made from Sauri Flour.

Non Sindhis would obviously ask me what is sauri,and i can only tell that it is also known as Bagar(Don’t know how it is spelt).Any one Who can share more information on this,kindly put up in comment box or do mail me at sindhirasoi@gmail.com

Anyways coming to the recipe,here it goes:

For Potato curry:

Ingredients:

• Potato 2
• Sauri flour  1 spoon
• Tamarind water 3-4 spoons or as required
• salt
• Black pepper powder 2 pinches
• Green chillies 1
• oil 1 spoon
• water 2 cups

Method:

• Soak tamarind in half cup of water for about 15 min,mash it properly ,discard the pulp
• Now in a pressure cooker add 1 spoon of oil,and mix a spoonful of Sauri flour and roast it till slight change in colour is observed
• Add water(mix well to avoid lumps) ,salt,black pepper powder and potato cubes( You can add  boiled kamalkakdi too)tamarind water,green chillies and mix them properly.Close the lid of cooker and wait for 2 whistles
• later check the consistency of gravy and adjust accordingly.This curry is supposed to be watery
• This preparation is relished during Fast of ekadashi along with gyarsi doda(Thick rotis made from singhare ka atta)

Ghyarsi Dodo:

Ingredients:

• Sauri Flour( one cup for one dodo)
• Salt
• Black pepper(crushed or powdered) 2 pinch
• Oil 2 tspn
• Mashed boiled potato 1

Method:

• Take a cupful of sauri flour,and mix all ingredients.Add a little amount of water and make a soft dough
• Now grease a hot griddle(tawa) and gently pat the dough rolling  in circular motion with palm of your hands,till a thickness of paratha is achieved(since this is bit tricky,an easy way out is to take a clean polythene bag,cut open it ,and lay on kitchen platform.Now sprinlke some atta on this polythene sheet and place the dough,then gently pat it till a circular roti shape is achieved,and carefully pick it up and place on greased and hot griddle
• Pour a little of oil and let it cook on medium flame till small brown patches appear .Toss and cook on other side too
• Enjoy it hot with ghyarsi bhaji or with curd
• Kindly note that this dough tend to get watery and impossible to handle if kept for some time.So knead the flour and immediately make dodo from that.Even if you knead large quantity of it …like say about 5 flatbreads,by the time you finish cooking 3,the rest of dough will turn difficult- to -handle -type.So in that case knead little amount of flour at one Go .And repeat the kneading procedure for rest of Dodas

PS:After lots of RESEARCHING on Net,and going through comments and mails of dear visitors ,i finally came to conclusion  that Sauri is SOMA ,VARAI or bhagar or junglee rice,or Little Millet.You will get complete info at Thecookscottage and here

And now that i am sure what GRAIN it is ,i can gleefully send this Entry to Challenge , a wonderful event by Veda of Iyengar’s kitchen