Sindhi Thali is a spread of traditional dishes which are made in Sindhi homes. Sindhi Cuisine normally does not have any Thalis but one can always serve a Thali with typical dishes that compliment each other . We definitely have some fixed combination but as such no Thalis .
Sindhi cooking uses lot of onions and tomatoes.Most gravies are made in daag , which is a onion tomato gravy . The onions are cooked till almost fried , made mushy by cooking further with a little water and finally tomatoes finish the gravy . Originally chopped tomatoes were used but with time puréed tomatoes are preferred . I have used the Sindhi daag method to cook the Lotus Stem Curry today .
We have some more typical cooking methods like Seyal , where onions is the base of the dish . These dishes are normally served with chapati . Seyal Bhindi , Seyal Bhea are some popular dishes.
With time the cooking styles and eating habits are changing . I remember originally the Sindhi’s ate rice at night in summers and at lunch during winters , and the menu was planned accordingly . With changing times we mix different cuisines and there’s no set pattern , perhaps it is followed too but only in few families .
My today’s Thali is a meal that I prepared while we had some guests for dinner . Normally I would make a Daal , a paneer and two dry vegetables , but today I skipped daal , instead made Aani, which is a fried dumpling made of Besan and then served with a gravy . Lotus stems are a favourite with Sindhi ‘s and almost a must when we have guests . Paneer too is a must so I made Paalak Paneer Bhurji and finally the karela’s as the dry vegetable. For snack I made pocket samosas from samosa sheets , these samosas are not Sindhi but have a stuffing which mom used to make for Tikkis .
Let me give you the complete menu
Palak Paneer Bhurji
Masale wara Karela
Jammu ( store bought )
Samosa Pockets are flaky savoury pattys made from ready samosa sheets . I have stuffed fresh green peas and peanuts and used an airfryer to bake them.
Paalak Dahi Wada
Paalak Dahi Wadas are spinach dumplings , soaked in water and then dunked into creamy yogurt .
Aani is a fried dumpling made from chikpea flour , this dumpling is dunked into a onion tomato gravy .
Bhea Mattar is a Sindhi curry which is made in daag style , which is a typical Sindhi cooking method . Lotus stem and peas taste absolutely delicious in this method of cooking .
Paalak Paneer Bhurji
Finely chopped spinach combined with freshly grated cottage cheese and processed cheese make a super delicious Paalak Paneer Bhurji.
Aloo je masale wara Karela
Karelas stuffed with potatoes , seasoned with mango pickle masal. The Karelas are one of their kind.
For today I shall give you the recipe for Bhea Mattar, the Lotus Stem Curry.