Sindhi food, vegetable, fruits and spices items and their English and Hindi/Urdu equivalents.
Sindhi........Hindi/Urdu....English
======........==========....=======
Kothmeer.........dhaniya.......coriander
HingG-u..........hing..........asafoetida
Sai bhaji........palak.........spinach
Phoodno..........phoodno........mint
Jeera............jeera..........cumin
Bheendi..........bheendi........lady finger/okra
Haydra...........haldi..........tumeric
Sooji............sooji..........semolina
Nim-u ja patta...karipatta......curry leaves
Methi............methi..........fenugreek leaves
Adrak(Sundh-i)...adrak..........ginger
Thooma...........lassoon........garlic
GidamrRi.........imli...........tamarind
Phota............elachi.........cardamom
Dal chini........dal chini......cinnamon
Saonf-a..........saonf..........fenugreek
Kachalu..........kachalu........yam
Vaangar..........baingan........aubergine / eggplant
Karela...........karela.........gourd
Beeha............beeh...........lotus root
Turiyo...........turiyu.........courgette / zucchini
Moori............mooli..........white carrot
Gajar-a..........gaajar.........carrots
SaagGu...........saag...........spinach
Atto.............aataa..........flour
Chanwar-a........chanwal........rice
Maani............chapati/roti...bread
BmorR-u..........saalan.........curry
Basar-a..........piaaz..........onions
Patata...........aaloo..........potatoes
Tamata...........tamatar........tomatoes
Baydaa...........anday..........eggs
Gobi.............gobi...........cauliflowers
Kheer-u..........doodh..........milk
MakhanN-u........makhan.........butter
Gihh-u...........ghee...........ghee
Tayl-u...........tayl...........oil
Mayhaa...........tinday.........?
Kaylaa...........kaylay.........bannanas
Amb-a............aam............mangoes
Naarangi.........masumbi........oranges

Sa'ai BhajJee

• 400 gm Spinach -Chopped
• 1 teaspoon of dried methi (if available) -Soaked in water
• 1/2 teacup Chana dhal -Soaked in water for 15 mins.
• 4 tablespoon of oil
• 1 small carrot & 1 small patato -Chopped in cubes.
• 1 green chillie & 5cm ginger & 2 pieces of garlic-Chopped very finely.
• 3 medium sized tomatoes.
• 1 glass of water.

Method
Heat the oil in the pressure cooker. Fry garlic till fragrant. When the colour changes to light brown, add the ginger, chillie and onion. After 2 minutes, add the spinach, carrot, patato, tomatoes and dhal. Add a pinch of tumeric & coriander seed powder. Pressurize it for 15 to 20 minutes on a medium flame. Then, remove the cooker from the flame & add salt to taste.Use a Braun Multiquick or similar to mix all the ingredients together. Or use the good old 'man diyaro'.

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Lolee
Ingredients: Chillie, corainder leaves, onion chopped finely.
For 2 Lolis:

• About 2 serving spoons full of Atta.
• Little oil or ghee.
• Little salt.
• Water.
• Tomato - optional

Method
Put atta, a little of salt, 2 tabblespoon full of oil and the chopped onion, chillie and coriander leaves and tomato together in a pan and knead it with water to hard but smooth mixture. Make two portions. Roll out one portion thickly and half cook it on a hot chappati hotplate or 'tawa'. Then roll it again but this time thinly. Put on the hotplate & cook both sides. Apply a little oil on both sides & cook until it looks golden brown in colour. Serve with yoghurt or 'dhude'.

Khataan
Put black mustard seeds, red chilli powder and a little salt. Add water to carrots or onions. Keep the glass jar for a few days covered and keep shaking. You can add some mustard oil to preserve it for more days. Have fun with this simple and delicious khataan with khichni and puris.

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