FLAVOURS

Sharing the recipe for a very traditional Sindhi lunch dish.

 Rai Jo Teewan or Aur Jo Teewan 

(Vegetables cooked in gravy with Tadka of Mustard and garlic)

Ingredients:

1. · 4 to 6 baby potatoes peeled 
2.  4 to 6 small onions peeled 
3. I carrot scraped and cut into vertical pieces of 2 inch 
4. 8 to 10 guar beans cut into two after removing the tips 
5. 2 inch piece of dudhi or lauki peeled and cut into 4 to 6 pieces 
6. 1 small brinjal cut into 4 to 6 pieces 
7. 1 drumstick scraped and cut into 2 inch length pieces 
8. 1 or 2 amritsari wadis 
9. 1 medium sized tomato grated 
10. 1 small ball of tamarind - marble sized 
11. 1 to 2 green chillies finely chopped 
12. 1 inch piece ginger finely chopped 
13. 1 tsp mustard seeds 
14. 1 tsp coriander powder 
15. ½ tsp turmeric powder 
16. 8 to 10 flakes of garlic , peeled and finely chopped 
17. 2 tsps wheat flour 
18. Few coriander leaves finely chopped 
19. 6 to 8 curry leaves 
20. 3 tbps oil 
21. Salt to taste 
22. Water

Procedure:

Soak tamarind in a little water and keep aside. In a thick bottomed pan put all the chopped vegetables and wadis broken into small pieces. Add ginger, green chillies , coriander pwder,turmeric powder and about 3 cups of water and boil on medium flame for about 5 to 10 minutes till vegetables and wadis are cooked. Insert a knife in each and check.

Now add grated tomato and salt. Mix wheat flour in water in a small bowl to a smooth batter like consistency. Add to vegetables being cooked. In a couple of minutes you should have a nice gravy in the vegetables. Now squeeze out the tamarind water and add to vegetables. Cook on low flame for a couple of minutes. Next heat oil in a tadka kadai. When hot add mustard seeds, curry leaves and chopped garlic. Allow to splutter for a minute. When mustard seeds stop crackling transfer oil and spices to the cooked vegetables and cover immediately. Garnish with chopped coriander and serve in an attractive glass bowl with hot rotis.