Sunday, May 12, 2013

Seyal Bhindiyu Patata / Okra and Potato Curry

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.











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16 comments:

  1. yummy combo and looks delicious ..

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  2. This is a great combo. Love it.

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  3. Wow this is great you took me back to the time I was a kid and enjoyed the company of one of the didi's who made this bhaji> I had forgotten about it. Thanks.
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  4. That is a great side to roti!!! love those cute onion rings!!!
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  5. Looks very appetising Vaishali..never combined bindhi with aloo..must try this..

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  6. Perfect with Rotis ! Looks delicious

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  7. fantastic combination!.. Love to have wit rotis..

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  8. I cant wait to make this one. So interesting.

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  9. Love the combination of potatoes n okra!!!Looks super yum!!

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  10. Yum/. ove the combo but I keep it simple. What is seyal, Vaishaliji? Is it an onion based curry?

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    Replies
    1. yes Suma..in 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:))

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  11. That curry looks out of this world good.. Amazing pics--I can almost taste the flavors just by looking at the clicks..

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  12. Yummy combo... best for rotis....

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  13. Perfect for roti, viashali my I know what's the reason for adding water in top of the lid?

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  14. perfect with rotis,makes me drool..

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  15. Lovely combo..never tried aloo bhendi together..looks very good.

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