Cook a gluten-free Sindhi thaali and cherish the gifts of nature

It was World Setting Day yesterday and my small patch gifted me three bitter gourds, one big snake cucumber and hundreds of self-seeding purslane (kulfa in Hindi). Sindhi thaali was an apparent plan as I’ve grown up consuming purslane with bitter gourd sabzi. What made it fascinating was the ragi roti (finger millet flatbread).

I soaked millet early in the morning to make some contemporary millet flour after sun-drying the grains. In case you are pondering how textures are created and how we will work with totally different millets for mushy and onerous rotis, do attain out to my Instagram deal with. I will probably be doing and cooking all of it Stay subsequent week.

Shalini Rajani, eat healthy gluten-free Sindhi thali, chef shalini rajani, world environment day cooking, eat organic products, organic ingreadients, Prepping for roti from soaked grains. (Photograph: Shalini Rajani)

My tribe requested requested for the recipe of kulfa saag (Purlane Leaves Curry) and bitter gourd, I advised them, that is the place the place they are going to discover it. So right here you go:



PURSLANE KULFA SAAG (additionally referred to as as loonrak jo saag in Sindhi)

 Components: (serves 4)

·      500 g purslane leaves with skinny stalks

·      ½ cup dal (inexperienced moong or chana soaked nicely)

·      ¼ cup chopped uncooked mango slices

·      1 medium onion chopped

·      1 giant tomato chopped

·      1-inch ginger

·      8-10 garlic pods peeled

·      1 medium inexperienced chilli chopped

·      Rock salt to style

·      ¼ tsp purple chilli powder

·      2 tsp chilly pressed sesame oil for tempering whereas serving

·      ½ tsp cumin seeds for tempering


1. In a strain cooker, add all substances besides oil and cumin seeds. Add simply half-a-cup of water. Please observe, extra water might enhance your cooking time.

2. You possibly can go for slow-cooking this recipe because it tastes actually good in open vessel clay pots. However simply in case you might be strain cooking, prepare dinner for 10-Quarter-hour on low flame or until you hear one whistle.

3. As soon as the steam is settled, with the assist of a picket masher or potato masher, attempt to manually-blend the cooked saag. Mix until you get homogeneous consistency.

4. Verify for extra water. Hold it on excessive flame with steady stirring to cut back it until you get desired consistency.

5. As soon as it’s settled, warmth oil in a small pan. Add cumin seeds, and as they splutter, add the tempering to your saag.

6. Take pleasure in it scorching together with your millet rotis. 

Karela Aloo Sabzi (serves 4)


·      3 medium measurement bitter gourds

·      3 medium measurement potatoes

·      1 giant onion sliced

·      ½ medium uncooked mango sliced

·      1 tsp natural jaggery

·      ¼ tsp fennel seeds

·      ¼ tsp mustard seeds

·      ¼ tsp asafoetida

·      ¼ tsp purple chilli powder

·      ½ tsp turmeric powder

·      ½ tsp aamchur powder (can keep away from if utilizing uncooked mango)

·      Rock salt to style

·      2 tsp chilly pressed sesame oil


1. Peel bitter gourds and chop them thick. Marinate the peels and slices with salt. Depart it for 10 minutes.

2. Peel and chop potatoes.

3. In a deep pan, add oil, fennel seeds, mustard seeds and asafoetida. As soon as the combination crackles, add marinated bitter gourds with peel and potato.

4. Combine and add salt and turmeric.

5. Cowl it and prepare dinner it on lowest flame for 10 minutes.

6. As soon as it’s all tender, add sliced onions, uncooked mango slices, purple chilli powder. Cowl it once more and prepare dinner for five minutes on low flame.

7. As soon as it’s completed, add natural jaggery. Combine and prepare dinner on excessive flame for two minutes.

8. Serve scorching.

Shalini Rajani, eat healthy gluten-free Sindhi thali, chef shalini rajani, world environment day cooking, eat organic products, organic ingreadients, The ultimate product ought to look one thing like this. (Photograph: Shalini Rajani)

Well being profit of natural purslane and bitter gourd

Purslane leaves are wealthy in vitamin A, which is a pure antioxidant. They play a function in imaginative and prescient, wholesome mucus membranes and to guard from lung and oral cavity cancers. Purslane accommodates the highest content material of vitamin A amongst inexperienced leafy greens.

Bitter gourd acts as a hypoglycemic agent. It’s a wealthy supply of soluble fiber and is low in glycemic index, which helps in reducing the blood sugar stage. It is a superb supply of dietary fiber. Common consumption of bitter gourd contributes to relieving constipation and indigestion.

(Shalini Rajani is the founder of Loopy Kadchi and holds progressive Millets Cooking Workshops for all age teams.)

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