Seyal Double Roti

Srivalli’s Seyal Pav is her Sindhi breakfast of a day-old pav bun in onion-and-tomato gravy, which she explicitly also calls Seyal Double Roti. This selection follows her recipe-card method and plain service, with a coriander finish.

The supplied day-old pav is torn into small pieces, placed in a bowl and sprinkled with the supplied lemon juice, then kept aside. The finely chopped onion and tomato, crushed garlic, grated ginger and chopped coriander are the prepared ingredients for this version.

Cooking oil heats in a kadai with cumin seeds. Supplied grated ginger and crushed garlic are sautéed, followed by the onion until its colour changes. Coriander leaves and finely chopped green chillies join, then red chilli powder, ground coriander, turmeric and salt.

The tomatoes are added and cooked over high heat with water until soft and mushy. The same pav pieces join the kadai and are tossed through the masala. The dish simmers under a lid before the heat is switched off.

A separate portion of supplied chopped coriander leaves is added on top, and the Seyal Double Roti is served hot on its own.