BM # 28   Day 3

Onions are highly used in Sindhi Cuisine and Seyal Bhaaji’s are very popular .These are made with lots of onions, which is simmered and cooked along with vegetables. These onion based bhaaji’s  are cooked in heavy bottomed vessels, the basic idea is to cook food on very slow fire.The onions lend a very delicious flavor to dish. Seyal gobhi and Seyal bhee are some of the other versions of this dish.Adding tomatoes in any form is fine, they can be pureed  chopped or grated.I prefer pureed  as it blends with the onions, but at times I use chopped one too.No hard and fast rules.The Seyal Bhaaji passes off as a main dish, and normally  raita and salad are enough.At times we serve it as a side dish along with some daal. So , these Bhaaji’s are versatile and can fit wonderfully for a lunch menu. 

250 gms lady fingers, washed, wiped, trimmed top and bottoms, slit

2 medium sized potatoes, peeled and sliced
500 gms onions, chopped
1 tsp ginger garlic paste
4-5 tomatoes, chopped/ pureed
1 1/2 tsp coriander pwd
1 tsp red chilly pwd
1/4 tsp turmeric pwd
Salt to taste
1/4 tsp garam masala
Spice stuffing for lady fingers
1 tsp red chilly pwd
1/2 tsp turmeric pwd
11/2 tsp coriander pwd
1 tsp finely chopped garlic
Salt to taste
Mix all the spices and stuff the lady fingers.
Keep aside.
Heat oil.
Add the chopped onions.
Sauté till translucent.
Add ginger garlic paste. stir.
Add salt and turmeric powder. Stir.
Simmer the gas.
Place the sliced potatoes on the onions.
Sprinkle little salt, alternately one can rub salt after slicing.
Cover with a lid and place some water on the lid.
Once the potatoes are half done place the prepared lady fingers and once again cover and cook.The water is a must on the lid.
Once the lady fingers are nearly done add the tomatoes and all spices except garam masala.
Cover and cook for 3-4 minutes.
Now you shall find some water at the bottom.
Increase the flame to full and sauté the vegetable, but be careful, the lady fingers are soft and too much stirring will cause them to mash up.
There should be no moisture.
Sprinkle garam masala.
Serve hot with chapatis.

Seyal Bhindiyu Patata / Okra and Potato Curry

16 thoughts on “Seyal Bhindiyu Patata / Okra and Potato Curry”

  1. yes Sindhi Cuisine we have lots of dishes which have loads of onions…seyal is when you just saute the onion and then add veggie..cook on slow fire till done..will soon put up daas bhaaji..another onion based:))

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.