sindhi pickle recipes Archives |

Green Garlic Galore: 10 Delicious Sindhi Style Recipes to Try

Alka Keswani — Wed, 07 Jan 2026 16:00:54 +0000

Mumbaikars often romanticise Mumbai’s monsoon, but the winters here are just adorable – not for misty, foggy weather like in the mountains in the East or chilly temperatures in North India, but for the vibrant array of fresh fruits and veggies in the markets. The Markets around are adorned with the Strawberries from nearby hills, Grapes from Nashik, Guavas from Sholapur, Oranges from Nagpur, the leafy greens like fenugreek, spinach (local and from Narayangaon), Root veggies like Kand, Radish, Red carrots, Sweet potatoes, Cruciferous veggies and plump Green Peas and not to forget the Winter gems: Bathua, Hara chana saag, Sarson ka saag and Spring Garlic, truly a treat for food lovers! Winter Favourties: The diversity of produce inspires delicious recipes and warm dishes, making Mumbai winters remarkable. While Bogi Ji Bhaji, Mulyache Varan, Gaajar Halwa, Sarson Ka Saag , Gobi Ke Parathe, Undhiyu, Umbadiyu, Ponk, Bathua Saag, Matar Ka Nimona, Gongura, Dappalam, Karaisutir Kochuri, Haldi Ki Subzi, and Amla Pickles/Murraba rule the kitchens and hearts of foodies in Mumbai, Sindhi community celebrates winter produce in the most delicious way by making simple yet nutritious curries and pickles using seasonal vegetables! Turnips are turned into hearty mash as well as tangy pickle. Carrots are used in pulav, mixed vegetables, pickle, etc., not to forget the mighty Gajrun Jo Seero. Peas enrich the flavors of pulav, potato toasters, samosas, and potato curries, among others. Fenugreek, cauliflower, and radish are also often on the winter special menus in Sindhi kitchens, along with some rare gems like Suhanjhde Ja Gulah (Moringa Flowers), Pali (Hara Chana Saag), and D’adhri And though I adore all of the above seasonal specials, the one ingredient that makes my winters exceptional is the Green Garlic or Spring Garlic (Kind of crazy to call it Spring Garlic when it is available in winters in Mumbai). The tender immature garlic, harvested before it forms a proper bulb is heart and soul of many traditional dishes in Maharashtra as well as in Gujarat. Sindhi cuisine boasts of many seasonal dishes bursting with mild garlicky, sweetish, slightly pungent flavours of green garlic known as Saee (Green) Thoom (Garlic) in Sindhi. Highlighting some of the Sindhi Winter specials featuring Green garlic while drooling at the thought of cooking and relishing my winter favourites. 10 delicious Sindhi recipes featuring green garlic! 1) Thoom Ja Vada: Fried Patty made from pounded Green garlic Just pound some green garlic, chillies, coriander leaves and add basic spices for flavour, besan for binding and shape the dough in a round tikki, deep fry and relish one of the most intriguing winter delight! Click Here for detailed recipe of Thoom Ja Vada along with recipe video 2) Chithyal Gogroon : Mashed Turnips’ curry flavored with fresh green garlic Chopped turnips cooked with caramelized onions, tomatoes, green garlic and regular spices, gently mashed to make the slightly sweetish and a little pungent curry. Click Here for detailed recipe of Chithyal Gogroon Turnips cooked across the years 🙂 3) Gobi Patata : Cauliflower and Potatoes cooked in pounded mix of fresh green garlic, coriander leaves, chillies and a little of fenugreek leaves, in an Iron Kadai Blanch, drain and deep fry florets of one medium sized cauliflower. Cut 2 medium sized potatoes in wedges and fry till soft. Make sure to add some salt to cauliflower and potatoes while frying. Remove excess oil from kadai leaving behind 2 tsp oil and add pounded mix of a handful of chopped fresh green garlic , handful of coriander leaves, 2-3 chillies, ginger and saute for 2-3 minutes. Add 2 tomatoes, chopped, salt as per taste, 1/4 tsp of turmeric and cook covered on low flame till tomatoes are mushy. Add fried Gobi and alu , 1 heaped tbsp of coriander powder and a hint of garam masala powder and mix everything. Sprinkle some water over the subzi and cook cover till the oil separates. 4) Gajrun Jo Saandhano : Red carrots stuffed with mix of pickled in Mustard oil, fresh green garlic and pickling spices Click here for the detailed recipe! 5) Gogrun Ji Khatain: Turnips pickled in Sindhi style Kanji water, a zero oil, winter special pickle flavored with green garlic! Get the detailed recipe, here! 6) Juar Jo Dhodho : Patted Jowar Roti (Bhakri style) flavored with onions, green garlic and chillies. Check the recipe of Millet Roti, here! 7) Seyal Phulka : Leftover rotis’ ‘Pasta’ cooked in a pounded mix of fresh green garlic, coriander leaves, ginger and chillies in tomato sauce. You can find one recipe of Seyal Phulka without green garlic here! Here is the recipe to make Seyal Phulka using spring garlic ! Pound half cup of chopped green garlic, handful of coriander leaves, 2-3 green chillies and ginger in a mortar pestle. Heat 2 tbsp oil in a kadai, saute the pounded mix till well cooked (3-4 minutes), add 2 small tomatoes, chopped, salt, turmeric powder and cook till tomatoes are mushy. Add 1 tbsp coriander powder and cook further for 2 minutes. Add 1 and half glass of water and bring it to a boil. Tear 3 leftover rotis into bite sized pieces and add to the bubbling mix. Lower the flame after a minute and cook till excess of water evaporates. Garnish with fresh coriander leaves and lemon juice and enjoy with roasted Papad. 8) Beeh Ji Tikki : Boiled Lotus stem stuffed with a pounded mix of green garlic and coriander leaves along with basic spices, dipped in Besan batter and deep fried. Click Here for the recipe of Beeh Ji Tikki 9) Saaee Thoom Ain Methi Pulao: Fenugreek and Spring garlic Pulao with assorted vegetables like Potato, Apple Gourds, Peas, carrots etc. You can find the recipe of Thoom Methi Pulao here. Just use 4-5 tender stalks of Green garlic instead of Garlic mentioned in the recipe 10) Mooli Paratha: Grated Radish flavoured with Green Garlic and basic spices stuffed in a Paratha Grate 2 Radishes. Add salt and leave aside for 10 minutes. Squeeze well to remove excess water, adjust salt, add turmeric, chilli powder. Pound 2 green chillies, 2-3 stalks of green garlic (green as well as white part), little of coriander leaves and add to the stuffing mixture. You can add pounded Annardana, Jeera powder, Amchoor etc. Mix everything and use this mixture to stuff the Parathas. Roll each paratha and cook on medium flame till crisp. Slather some white butter and enjoy with Dahi or Raita. Did this post stimulate your appetite? Do you have other ideas to use Green Garlic ? Do let me know in the comment section! BTW which one of the above mentioned dishes, is your most favourite?

The post Green Garlic Galore: 10 Delicious Sindhi Style Recipes to Try appeared first on .

Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve

Alka Keswani — Sun, 18 Dec 2011 21:47:08 +0000

Awran Jo Murrabo or Indian Gooseberry Conserve is very popular amongst Sindhis, particularly, it is the most favorite of elder generation, because they are well aware of the health benefits of Amla or Indian Gooseberries. Probably all of us have heard about this ‘Wonder Berry’ and the numerous health benefits of consuming Amla on regular basis. Because most toxins in the natural world are bitter, the human body is fine tuned to detect them. A bitter taste on the tongue usually makes us want to spit food out, and the taste receptors we also have in the stomach can detect bitterness, too. The sensation of bitterness triggers the release of extra stomach acid to make sure any offending food or toxin is thoroughly digested. The process of completely digesting Amla ensures that any foods eaten at about the same time are also completely digested. Potentially allergenic proteins are broken down, and the net effect is “cooling,” stopping the slow autoimmune reactions that generate inflammation all over the body.(Source : Here). It aids in digestion, its a good laxative, one of the best source of Vit. C, it has antibacterial properties and works as a good antioxidant, improves eyesight, great for your hair, strengthens heart and liver muscles . It also is a great source for the important nutritional trace element, Chromium. Chromium is necessary for Insulin to work positively for our body and hence this trace mineral in a way, helps to keep Diabetes fairly under control. Also, the body absorbs chromium well, in presence of Vitamin C, which is abundant in Amla. Do you need any more reasons to enjoy this berry? Though dried Amla and Amla candy are the best ways to enjoy this fruit, it can be consumed in forms of dried powder, juice and also in Chyawanprash ;-). But there is yet another way to have your daily dose of Amla, and that’s what we will talk about today…Home made Amla Conserve..deliciously sweet and sour Amlas in a spiced sweet sugar syrup, cooked until the syrup is golden honey like. Enjoy it everyday with your breakfast, especially in winters and boost your immunity..Out you nasty ‘cold and cough’ !!!!! A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar. Often the making of conserves can be trickier than making a standard jam, because the balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point.As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins.Currants and gooseberries, and a number of plums are among these fruits.( Source:Wiki) Print Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve Rating 5.0 from 1 reviews A Conserve made from Gooseberries or Awlas, a famous Sindhi Murraba recipe ! Ingredients Indian gooseberries or Amla 15-17 For soaking Water 2 lit Alum 1 tsp For Cooking Water 2 lit For Sugar syrup Sugar 1 kg Water 1 lit Bay leaves 2 Black pepper corns 5-7 Green Cardamom 4-5 Saffron 2 small pinches, soaked in 2 tsp of water For preserving Sterilized porcelain or glass jar/ container Method Pick around 15-17 gooseberries, taking care that these are free of blemishes. Dissolve Alum in water and soak the berries for 12 hours or so, to get rid of some of the bitterness. Drain and rinse well the gooseberries to get rid off any traces of alum. Prick well each one, with a fork. Do not skip this process or else the berries will not soak syrup well and hence will taste bitter at the end. Boil around 2 liters of water in a pan. Add gooseberries in the boiling water and let these boil for around 8-10 minutes. Drain and keep aside. Now in a thick bottomed pan, add all the ingredients listed under 'Sugar syrup', except saffron When the syrup starts boiling, add the drained gooseberries and cook for around 20-25 minutes. Add saffron soaked in water, cook for a minute or so and put off the gas. Note: You can cook the Amlas for longer duration at one go, or you can cook these in syrup for 20 minutes. Let these soak in syrup for a day, so that the syrup steeps in well. And again on next day cook more, to make the syrup thick.Thick syrup ensures that the Amlas can be preserved for months and probably for a year or so.I actually cooked it in parts for three consecutive days :-). Allow these to cool at room temperature. Later store this conserve in a sterilized jar. No refrigeration is needed, and this conserve or Murraba stays fine for months. Enjoy it everyday with your breakfast ! 3.3.3077

The post Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve appeared first on .