Sindhi 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?

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Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry

Alka Keswani — Sun, 09 Apr 2023 09:28:15 +0000

Beeh or Lotus stem is very popular in Sindhi cuisine. It is used to cook many traditional Sindhi dishes like Beeh Patata, Beeh Ji Tikki, Kuneh Jo Beeh etc. About Sindhi Beeh TIkki Paalak: One of the most popular Sindhi Style Lotus stem dishes is Beeh Ji Tikki made by mashing boiled Lotus stem and potatoes, flavouring the mash, dipping in the besan batter and deep frying it. It tastes delicious but then how often can you eat deep fried food?Few days ago I had some boiled lotus stem and potatoes as well. I was planning to make the Beeh Tikki and some Palak paneer for the lunch.But then I changed the plans. I made the Palak curry the way we make it for Palak paneer but instead of paneer chunks, I added Pan fried Beeh tikki (without besan coating) and a rustic hearty meal of Sindhi Beeh Tikki Paalak was ready in no time. The above mix was mashed very well to make Tikkis (Patties). I Pan fried the Tikkis using little of Ghee, till well cooked. Here’s how the Sindhi Style Beeh patata or the Lotus stem and Potato tikkis looked like! I added these Beeh Patata tikkis to the Spinach curry just before serving! Healthier Beeh patata Tikki in Spinach curry tasted delicious with plain roti! Recipe of Sindhi Beeh Tikki Paalak Beeh Tikki Paalak|Lotus Stem Tikki in Spinach Curry Pan fried Lotus stem and Potato tikki in Spinach curry Ingredients Instructions For Spinach Curry More Sindhi Lotus stem (Kamalkakdi or Beeh) recipes: Recipe of Beeh Tikki is available here! Recipe of Suhandhro Ain Beeh is available here! For recipe of Sindhi Sehal Beeh, click here! Recipe of Beeh Sawa Basar or Lotus stem and Spring onions is here Recipe of Sindhi Laag^ mein Beeh is available here

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Chauran Pharyun|Long Beans

Alka Keswani — Thu, 07 Jul 2022 14:13:09 +0000

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun. Chauran (or Raanh) means Chawli or black eyed beans and the whole beans are called Chauran Jyun (of) Pharyun. Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein). Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make Gvar/Guar patata. In the Thali: Chithyal Chauran Pharyun (Long beans) Juar Jo Dhodho (Patted Jowar Roti) Mung (Whole mung) Green chutney (Mint coriander chutney with awla). Vangi (Cucumber) and Ambh (Mango) Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture. Chithyal Chauran Pharyun|Long Beans Recipe: Print Chithyal Chauran Pharyun|Long Beans Recipe Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Smashed Long beans with potato chunks flavored with garlic Ingredients Long benas 250 gm Potatoes 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash beans thoroughly, pat dry and trim the tips on both the sides. Cut each bean into small (1 inch) pieces. Peel and dice potatoes into big chunks. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead. Pound ginger garlic and chop onion, finely. Take 1-2 tbsps of oil in a pressure cooker and heat it. Add ginger garlic. Cook till the raw smell goes away. Add chopped onion. Cook onions till light brown. Add chopped tomatoes and chillies. Add beans, potatoes, salt, turmeric powder and coriander powder Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked. Heat the subzi on high flame if there is excess moisture. Serve it with roti, or plain boiled rice 3.5.3251

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Dadhri|Forgotten Sindhi Snack

Alka Keswani — Tue, 01 Feb 2022 12:56:45 +0000

D^adhri, a healthy snack loaded with nostalgia! I grew up in Ulhasnagar, a place where many Sindhis still follow their traditions, where the old rituals are still valued, where you can hear the locals speaking in Sindhi language, the families eating Sindhi food on daily basis and Sindhi festivals being celebrated traditionally. It is a place where you can still find the forgotten food like Kuneh Ja beeh, Lor^h, Beeh Ja pakora/Tikki, Suhanjhro, Pali etc. As a child growing up in a typical middle class Sindhi family, I remember consuming only seasonal vegetables, fruits/food and nothing fancy/exotic/imported. It was not a fad but a norm in those days. You can read more about my rants on how the certain things in the modern world annoy me, and about my food memories from the past, here! Winter blessings! I wait for winters to cook my favorite food as some of my favorite vegetables/greens are available for a brief period from December- January. The winter delicacies like Turnips, Drumstick flowers, Fresh green garlic, Cholia saag, Lor^h are available only for a brief period. Another lesser known, seasonal delicacy that I always crave for is D^adhri (डधिड़ी)! My memories of enjoying a plate full of hot boiled D^adhri garnished with spices on a cold winter evening, after returning from school/college, often invoke cravings for these seasonal pods every winter but from past two decades I couldn’t find these in the local markets. Neither could find it during my innumerable trips to Ulhasnagar. Suddenly two days ago, Chef Jyoti Vishnani, of Sindh Da Swaad fame told me that she spotted D^adhri in Ulhasnagar and if she should get some for me! I couldn’t believe my luck! But well, ” Agar kisi cheez ko dil se chaaho to puri Qaynat usey tumse milane ki koshish mein lag jaati hai.” My good luck and the generous friend made it happen and the D^adhri reached me, against all odds:-) Thank you Jyoti, thank you, dil se!! D^adhri, as far as I know, was a term used for specific tiny green pods, that were boiled whole and consumed as snacks. I was not aware of the botanical/regional names of these pods. When I discussed it with my extremely knowledgeable friend, a respected blogger, nutrition consultant, recipe developer, healthy, sustainable food promoter, with Master’s degree in Botany, Sangeeta Khanna, she suggested that it could be Khesari (Lathyrus sativus L) a controversial dal that was banned for years. Now when I finally had the D^adhri, I showed her the pics of the same and she confirmed that it is indeed Khesari!Thank you, Sangeeta Khanna 🙂 Many Sindhis told me that they call boiled Peas pods as D^adhri, and not necessarily only the Khesari. Friends from Sindh tell me that the Khesari is also known as Phari (plural= P haryoon)! There is hardly a recipe for D^adhri. Just pick the fresh looking pods, discarding dried, wilted or rotten pods. Rinse with water a couple of times. Either boil in an open pan, with enough salt, some turmeric and water for 20-25 minutes or cook in a pressure cooker (15 minutes on low flame after 1 whistle or cook on medium heat for 4 whistles of the cooker). Drain and garnish with some black salt, coriander powder, red chilli powder and amchoor. Some also add little of tamarind juice. As kids we were asked to hold each boiled pod towards the light source. The boiled pods would be fairly transparent and if you see any suspicious bits in the pods (worms, insect or rotten peas) discard it. I seriously don’t remember if we were actually able to figure out the bad stuff but we would religiously hold each pod against the light, pretending to scrutinise each, like a CID officer but eventually popping each pod in the mouth 😉 Actually to eat D^adhri one has to hold the pod in between the teeth, pull out the skin of the pod, thereby releasing the flavorful ‘peas’ in the mouth. Have shared a Reel about cooking D^adhri on Instagram. Update: Sharing the video here:

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A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Sindhi script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 letters of Sindhi ‘Alphabet’), the vowels, the formation of letters, the corresponding letters in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each letter appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the letters in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 letters of Alif Be (The Sindhi script) I had to skip three letters ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular letters. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogroo/Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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