Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 48
Back       Home

This Recipe with Tempting Photos at

sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21     22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43    44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63    

Seyal bhaji
Ingredients:
  • Potatoes 2 small
  • Cauliflower 100 gms
  • Peas
  • Drumsticks 2
  • Onion 3
  • Ladies finger(bhindi) 8-10
  • Tomato 2
  • Green chillies 3-4
  • Ginger
  • Salt
  • Turmeric powder 1/4 tspn
  • Coriander powder 1 tspn
  • Garam masala powder 1/2 tspn
  • Oil 2 tspn
Method:
  • Peel and cut potatoes into big cubes
  • Pick cauliflower florets,wash thoroughly or soak in warm salted water to get rid of tiny organisms if any
  • Shell paes(as many as you like)</li>
    Peel and cut drumsticks into about 3 inch pieces
  • Get rid of ends of bhindi and slit them in middle,stuff some salt and turmeric and coriander powder in each of bhindi
  • Chop onions and saute them into a thick bottom vessel like kadai or sipri using about two spoons of oil
  • When onion turns pink in colour,add chopped tomatoes and fry
  • Add potato chunks,choppped green chillies,salt,turmeric powder,coriander powder,garam masala powder and fry properly
  • Then add cauliflower florets,drumsticks and peas and mix properly
  • Add some water and let the vegetables cook further on low flame
  • When half done,add Stuffed bhindis and mix carefully as bhindis tend to break away
  • Now let them cook properly,till every vegetable is cooked and all the water is evaporated
  • Garnish with coriander leaves and serve with phulkas.
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.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 48
Back       Home
Copyright © 2003-2014, Sindhunagar.com, Developed and maintained by AD2000