Seyal Maani/ Rotis in Green Masala

I am sharing a popular Sindhi recipe today, which can transform any left over rotis or bread into a mouth watering dish that Sindhis love to have for breakfast, an evening snack or sometimes even as a light meal on the weekend. Hope you enjoy it as much as we do.

Ingredients:
1 bunch fresh coriander leaves( cleaned and washed)
A few methi leaves cleaned and washed( optional)
1 medium sized onion chopped
8 to 10 flakes garlic
1 inch piece ginger
2 green chillies
1 big tomato grated
3 tbsps oil
6 to 8 leftover Chappatis of 2 to 3 pav breads
¼ tsp turmeric powder
½ tsp coriander powder
A marble sized ball of tamarind soaked in ½ cup warm water.

Procedure
Grind coriander leaves, methi leaves, onion, ginger garlic and chillies with a little water coarsely in a grinder. Heat oil in a thick bottomed kadai and add the ground masala. Cook on low flame for afew minutes. Add dry spices and grated tomato and once again cook for about 10 minutes mixing occasionally. Squeeze out water from the soaked tamarind and add. Now put in 3 cups of boiling water and salt and cook for a couple of minutes on low flame with the lid on. Now break the chappatis into quarters or pav into slices and quickly drop into the gravy. The gravy will get soaked in by the rotis or bread, so you need to quickly ensure that the pieces are properly covered with the masala and gravy. Reduce flame and cover and let it steam for 2 – 3 minutes. Serve hot garnished with coriander leaves and roasted papad and chhaas or lassi.