Sindhi Seyal Bhindi Aein Muthiya

Seyal Masalo is a versatile and delicious base for vegetables and sea food in Sindhi cuisine. Chock-a-block with the nutrition of coriander leaves, garlic, tomatoes and onion, the masala is sauteed in oil before adding vegetables like ladies’ fingers, potatoes, cauliflowers or carrots. Fish or prawns cooked in this masala paired with Sindhi bhugal chawar (rice cooked in onions browned to perfection and spices) makes a finger-licking meal.

Believe me when I say that once you have tasted this masala, you will never have enough of it. My mother used to make bajre ji anniyun (little fingerlings made of millet flour) in seyal masalo in winter- a very healthy, filling and delectable meal to be had with papad. You can add leftover rotis to the masala gravy and eat it by itself with some curds, and, yes, papad.

Here, Priyanti Ma’am, one who teaches us Sindhi script online free of cost through Vishwa Sindhi Sewa Sangam (VSSS), has given me a mouth-watering recipe of vegetables in seyal masala with jowar muthiya. Jowar (sorghum or white millet) flour is widely eaten among Sindhis, and is often used to make dodo (flatbread). Jowar contains a good amount of fibre, is a rich source of protein, boosts immunity and is an excellent gluten-free option for those who cannot tolerate gluten. Seyal bhindi and muthiya combines the goodness of the seyal masalo, vegetables and jowar.

The Recipe for Seyal Bhindi Ae Muthiya (serves 3-4)

Ingredients for the seyal masalo (see pic) :

10-12 cloves of garlic

1 sliced onion

2 chopped tomatoes

2 chopped green chillies

half a cup of coriander leaves

1 1/2 tsp jeera (cumin seeds)

1 tsp red chilli powder

1 tbsp coriander powder

1 tsp turmeric powder

salt to taste

Method for seyal masalo: Combine the ingredients in a mixer jar. Pulse the ingredients till you get a coarsely ground masala. Avoid adding water. The texture should be coarser than that of a chutney.

Ingredients for the muthiya:

2 cups jowar flour

half of the seyal masala

oil or ghee

salt

Method for the muthiya: Add a little oil or ghee (approximately 2 tbsp) to the jowar flour as a moun as this makes the muthiyas soft . Add half of the seyal masala and salt to taste and bind a semi-soft dough. Add water only if necessary. Break off a portion of the dough and make a muthiya as you can see in the picture of the dish. Make as many muthiyas as you can.

PIC: ON THE LEFT: POTATO ROUNDELS AND LADIES’ FINGERs

ON THE RIGHT:JOWAR MUTHIYA

Ingredients for seyal bhindi ae muthiya:

200 gm ladies’ fingers

2 medium sized potatoes cut into rounds

Half of the seyal masala

Jowar muthiya

Oil

Method for seyal bhindi ae muthiya :

1. Half fry the ladies’ fingers. Keep aside.
2. Saute the remaining seyal masala well in oil.
3. Now in a pressure cooker, add the seyal masalo with half cup of water, place the potato roundels on it, followed by the ladies’ fingers and finally the muthiyas on top. You can add more water if you want some gravy.
4. Pressure cook for two whistles. Serve hot with phulkas.

Recipe and pics by Mrs. Priyanti Ramwani, Hyderabad

Jyoti Mulchandani

Ahmedabad