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Sindhi Cuisines - Taste of community- Recipe Number - 40
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Ghyarsi bhaji(kamalkakdi and potato mix,cooked to be consumed in Ekadashi vrat(fast)
Ingredients:
  • kamalkakdi(bheea) 200 gms
  • potaoes 2
  • singhade ka aata(water chestnut 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:
  • Wash,peel and clean kamalkakdi(Lotus stem)and cut it into 1/2 inch thick slanting slices
  • Boil them with little of salt and water(depending upon quality and thickness of stem the time required for boiling varies from about 2 whistles in pressure cooker to 4,so to be safe first wait for two whistles,then check whether kamalkakdi has been cooked ,or else pressure cook it for some more time)
  • 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 spoonfull of singhare ka aata and roast it till slight change in colour is observed
  • Add water(mix well to avoid lumps) ,salt,black pepper powder and potato cubes(medium sized).Add boiled kamalkakdi,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 preparation is relished during Fast of ekadashi along with gyarsi doda(Thick rotis made from singhare ka atta)
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 40
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