Seyal Bhaji

Sindhi Rasoi’s Seyal Bhaji is its Sindhi mixed-vegetable curry cooked in an onion-and-tomato base. This selection uses fresh shelled peas, salt-and-spice-stuffed okra, the warm salted cauliflower-soak option and the kadai cooking branch, with optional garlic.

Potatoes are peeled and cut into large cubes. Cauliflower florets are picked and soaked in warm salted water, fresh peas are shelled, and drumsticks are peeled and cut into pieces. The okra ends are trimmed and the pods slit and stuffed with portions of the salt, turmeric and ground coriander, then kept aside.

Chopped onions sauté in oil in the selected thick-bottom kadai, with the optional garlic added at this stage. Chopped tomatoes join when the onions turn pink, followed by the potatoes, chopped green chillies, salt, turmeric, ground coriander and garam masala. Cauliflower, drumsticks and peas are added and mixed through.

A little water is added if the mixture sticks. The vegetables cook over low heat under a lid with a weight on top. When they are half cooked, the same stuffed okra joins and is carefully mixed through. More of the cooking water may be sprinkled in as needed while the vegetables finish cooking and the liquid evaporates.

Coriander leaves garnish the finished curry. This selection follows the recipe’s service with prepared phulkas.