Today i am gonna share special Sindhi style Pakode ki sabzi, which i have learnt from my Mom-in-Law.
Its an Authentic Sindhi Sabzi you all would love to make. It’s besan ke pakode ki sabzi (very different from punjabi pakoda kadi, which is made by using curds in the gravy). Amongst all Sindhi community it’s known as Rai ji bhaji means mustard seeds sabzi.
Actually tadka/phodni is made of rai/mustard, but sabzi is made of besan pakodas /dumplings. Hence the name of sabzi is called Rai ji bhaji.
This sabzi is very frequently made during Summer season due to non availability of many vegetables as compared to what we get during winters. This being good option & besan/gram flour is full of proteins, i make it a point to make as everyone at my place loves it. Combine it with some sukhi sabzi, Ghee wali chapati & to beat the summer heat, i make Kachi kairi + onion chutney and glass of chilled buttermilk,& i am sorted.
So here we go 😄
Besan/gram flour 1 katori
Salt to taste
Onion finely chopped 1/2
Garlic flakes 4-5 chopped
Fresh coriander leaves chopped
Adrak mirchi paste
Haldi powder 1/2 tsp
Lalmirch powder 1 tsp
Coriander powder 1 tsp
Garammasala powder pinch
Dry Anardana 1 tsp
Grated tomatoes 2 big
Tinda 3-4 small & whole or Dhoodhi 2 pieces
To make slurry
Wheat/bajra flour 1 tbsp mix with water to make paste
in a big kadhai add 3 glasses of water to make gravy. Let it come to rolling boil.Add masala like haldi, salt, dhania powder and red chilli powder. Add 4- 5 garlic flakes cut into pieces. Add chopped green mirchi & adrak paste.
Let the water boil and add potato pcs ( 1 potato, cut into 2 pcs) and tinda( u cn put whole tinda of smaller size) or Dhoodhi . Let it simmer, and cover to cook till vegetables are done.
Now make besan ke pakode. Fr that you will need 1 katori besan/gram flour, 1/ 2 small onion choppedd finely, coriander leaves, salt, red chilli powder, pinch of garam masala powder and anardana (sukha). Mix all ingredients wid water. Don’t put soda. Make semi solid batter.
Heat oil in a kadai. Add 2 tsp hot oil into pakoda batter.Mix well. Now Fry pakoras and add directly into the gravy. Now add two grated tomatoes. Let it simmer.
Put rai and hing phodni.
Now to adjust the consistency( to thicken the gravy) mix wheat flour/Bajra flour and water to make paste. Put the flame on slow, put atta slurry into gravy. Keep stirring to avoid any lumps.
Let it simmer for a while. Switch off the flame and serve hot with Fulkas & kachi kairi + onion chutney and glass of chilled buttermilk.