Memories of Sindh



Family recipe shared by Rekha Rakhyani
Ingredients (serves 4)

For Ganthiya

  • 1 cup Besan
  • 2-3 green chillies
  • Cilantro
  • 4 tsp oil
  • Salt

For Kadhi

  • 1 tsp Mustard seeds
  • 3-4 Garlic cloves
  • 3-4 Green Chillies
  • 1 piece Ginger
  • Asafoetida powder (Hing)
  • 2 tomatoes
  • 5-6 pieces Kokum soaked in warm water
  • 1 tbsp Besan
  • Pinch of Turmeric
  • Salt to taste
  • Cilantro
  • Curry leaves
  • 1-2 Potatoes cubed
  • 2 cups warm water

Mix all the ingredients of Ganthiya and make a stiff dough using lukewarm water. Divide the dough into small balls and roll to make 1 inch thick Ganthiya. Steam or boil the Ganthiyas. Keep aside.
Blend together tomatoes, ginger, garlic, chillies salt and turmeric. Heat oil in a pan, add mustard seeds, asafoetida powder & curry leaves. Add the tomato mixture to this and mix well for 5 mins.

Mix 1 tbsp besan with water and add to the tomato mixture along with 2 cups of warm water. Keep stirring so that there are no lumps formed. When the curry starts boiling add in the potatoes, ganthiyas (cut in to bite size pcs) and kokum. Keep stirring till the potatoes are cooked through. Garnish with cilantro and serve with plain rice.