Pakistan – Sindhi Sai Bhaji

This dish or rather this post was not scheduled to be posted today!When I was deciding to make something from the P lettered country for Culinary journey across the globe, I first chose Poland, then Portugal,then changed it to Philippines.Finally I settled on Pakistan!!

And even when I chose Pakistan, I had a set of recipes in mind. Then I got chatting with Vaishali and she directed me to some dishes and I had it all planned out.

So finally what am I posting?The dishes I made last month on a day that I wanted a quick lunch and I had very little time as I my dear maid suddenly took a day off without prior infirmation! I put this in the draft and let it sit there.

It was only later that I realized that I did have 2 Sindhi recipes ready in my drafts and I rejoiced that I had one country less to cook for this series!

So here it is – Sindhi Sai Bhaji and Bhuga Chawara ,phulka and a potato curry[not from Sindhi cuisine]

 First some fun / interesting facts on Pakistan…

• Pakistan is officially called the Islamic Republic of Pakistan.
• The name literally means ‘Land of the pure’ in Urdu and Persian Language.
• Benazir Bhutto was the first Muslim Lady to serve as a Prime minister in an Islamic country.
• Pakistan has the largest number of salt mines.
• Sialkot in Pakistan is the largest producer of Hand stitched foot ball in the world.
• The Tharpakar region in Pakistan is the only fertile dessert in the world.
• This country has the largest ambulance Volunteer service in the world!
• The national drink of Pakistan is Sugarcane juice.
• It stands second in the production of Chickpeas after India.
• The National sport is Field hockey.

Now to the cuisine. I am going to talk about the Sindhi cuisine here…

• This cuisine refers to the culinary practices of the people of Sindh region, Pakistan.
•  As far as I read, I learnt that the meal usually has a wheat based flat bread – phulka, rice accompanied by a gravy and vegetable curries.
• It is neither too bland not too spicy.
• It has the Mughal influence in its dishes.
• It is now popular in many parts of India and abroad.
• This cuisine migrated to India during the Partition of India and Pakistan along with its people.

 Some of the popular dishes include…

• Sai Bhaji ,Chawal
• Chiti Kuni – 7 vegetable stew 
• Dal Pakwan
• Koki– a kind of flat bread.
• Seyun Patata – A Sweet vermicelli dish served with potatoes
• Mitho lolo – A sweet Roti.
• Varo – Nutty Praline
• Thandai – An almond and poppy seed based cooler
• Falooda etc

Now to today’s recipe…

This is one of the tastiest ways to cook greens and I am still wondering why I never tried this before!!

I used:
Adapted from Ribbons to Pastas

Mixed vegetables- 1 cup[I used potato, carrots, brinjal],chopped into chunks
Spinach-1 bunch,roughly chopped
Channa dal-1 cup
Onion-1, roughly chopped
Tomato-1, roughly chopped
Ginger- 1″ piece, minced
Galic-3 pods, chopped
Turmeric powder- 1/4 teaspoon
Coriander powder- 1 teaspoon
Red chili powder- 1 teaspoon
Kasuri Methi-1/2 teaspoon
Salt to taste

Tempering

Chopped garlic- 1 tablespoon
Red chili powder- 1/4 teaspoon
Oil-1 tablespoon

Take the vegetables, greens, dal in a pressure cooker and add the salt and the masala powders.Add 3 cups of water and mix.

Pressure cook for 3 hisses / 15 minutes. When the pressure releases, mash the mixture and transfer it into a serving dish.

Tastes best with Bhuga Chawara…

Bon Appetit…