Ok here comes another very authentic Sindhi receipe. Cooking style is little different.This is not receipe to put down in words easily but I am trying to write it in easy way....
Ingredients
- 2 idaho potatoes par boiled
- 10 Colves Garlic chopped finely
- 4 Green chillis chopped finely (you may adjust)
- 2 tbsp Turmeric Powder/Haldi
- 2 tsp rai/Mustard seeds
- 2 cup Rice washed
- Salt
- 4 tb spoon oil
- few curry leaves
- pinch of asoeftida
- 2 tbsp Coriander powder
- 1 tbsp cumin powder
- 1/2 tsp chilli powder optional
Extra masala
- 5 tbsp coriander Powder
- 2 tbsp cumin powder
- 1 tsp chilli (optional)
- 1 tsp dried mango powder
- 1 tsp garam masala
Direction
- Heat oil in Pan, Add curry leaves, asoeftida and mustard seeds.
- Add Garlic and Chillies, saute for 10 seconds. Add turmeric powder.
- Add 8 cups of water and bring it boil.
- Now seperate 4 cups of water in seperate vessel, add rice and salt to it. Let it cook completely. Add more waterf necessary.
- In remaining 4 cups of water, Add salt, Coriander Powder and cumin powder. Let this curry boil for 2 minutes.
- Peel boiled potaoes, Cut them in round shape, not too thin.
- Add them to curry and let potaoes cook in this curry until they are tender. Don't let them to be mushy though.
- Meanwhile Add all extra masala ingredients in small bowl, add spoon full of curry water to it and make a paste.
- If curry is cooked, take it off from gas.
- Take out potatoes out of curry and keep all of them in plate, put little bit of paste on each of potatoes.
- Now we have got 3 things in here....Curry, Rice and Potatoes with little paste on top.
- You can eat rice with curry water and potatoes on side or you can put some potaoes in small bowl and put some curry on it.
P.S.: Adjust your spices based on you palette....
sorry missed picture of curry
