Sindhis are observing Vadhi Gyars or Ekadashi fast today. A heavy Dodoh (Flatbread) with potato curry could not be a fasting food for me, but it tastes delicious for sure!
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)
Sindhis observe Vadhi Gyaras or Badi Ekadashi (Prabhodhini) with exuberance, avoiding grains for the whole day. Evenings are generally spend on arrangements for Tulsi ji shaadi (Tulsi Vivah), followed by the rituals of Tulsi marriage and singing prayers and songs and sharing food. At some places even kartik Katha is read.
Sauri or Bhagar/Varai flour is made from samo seeds (Mario seeds) i.e the seeds of a grass Echinochloa Colonum, and is eaten on the fasting days when grains are prohibited. Rajgira (amaranth), water chestnut flour (Singhare ka atta) and Buckwheat flour could be also used to make deep fried Puri or fritters (pakora). Kharkun (dates), dahi, ratauli/Lahori gajjar (sweet potato), either roasted or boiled and sweetened with sugar syrup is also had along with coconut, sago seeds (sabudana) etc.
Kirng patata i.e Samo seeds porridge (savory as well as sweet) served with shallow fried potatoes (flavored with just salt and black pepper powder) is preferred for breakfast and the road side carts are found selling Gyarsi Chaap ( Tawa fried potato patty, made from mashed boiled potatoes, salt, pepper along with arrowroot starch to bind the potatoes) served with potato and lotus stem curry.
A typical Sindhi ekadashi food is Gyarsi or Ghyarsi dodo bhaji, which consists of potato and lotus stem in watery curry, relished with Dodo/ Dodoh made from Sauri flour.
- Potatoes 2
- Sauri flour 1 tbsp
- Tamarind extract 3-4 spoons or as required
- Salt (preferably sea salt or rock salt )
- Black pepper powder ½ tsp
- Green chilies 1-2
- Oil 2 tsp
- water 2 cups
- Sauri Flour 1 cup
- Black pepper (crushed or powdered) ½ tsp
- Oil 2 tsp
- Mashed boiled potato 1
- Water as much needed
- Soak tamarind in half cup of water for about 15 min, mash it properly, and discard the pulp
- Now in a pressure cooker add 2 tsp oil, and mix a tbsp 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 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
- Take a cupful of sauri flour , and mix salt, pepper, mashed potato and little oil. Add a little amount of water and make soft dough. Divide it into two.
- Now grease a hot griddle (tawa) and gently pat the dough rolling in circular motion with palm of your hand, till a thickness of paratha is achieved (since this is bit tricky, an easy way out is to take a clean polythene bag or butter paper and lay on kitchen platform. Now sprinkle some flour on this polythene sheet and place the dough, and then gently pat it in circular motion till a thick roti is formed and carefully pick it up and place on greased and hot griddle
- Pour a little of oil and let the dodo cook on medium flame till small brown patches appear. Toss and cook on other side too. Repeat for remaining dough.
- Enjoy it hot with gyarsi bhaji or with dahi
- The dough tends to get loose and difficult to handle with time. Hence make sure to cook the flatbread as soon as you knead the dough.
Edited on 21st Nov 2015