How to make Selmani (Sindhi) - Leftover rotis pieces sauteed with spinach puree and tomato puree and other masalas

This recipe is contributed by Member Dr. Rajeshwar Singh.

Main Ingredients : Rotis Leftover, Spinach (पालक)

Cuisine : Sindhi

Course : Main Course Vegetarian

Selmani (Sindhi)

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

You can also find more Main Course Vegetarian recipes like Paneer Kaliya, Stir Fried Brinjals, White Pumpkin Aviyal, Tawa Vegetables.

Selmani (Sindhi) Recipe Card

Selmani (Sindhi)
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Selmani (Sindhi) Recipe

  • Rotis Leftover 4

  • Spinach pureed 1 cup

  • Oil 1/4

  • Green chilli chopped 2

  • Garlic chopped 1 teaspoon

  • Ginger paste 2 teaspoon

  • Tomato pureed 3 small

  • Oil 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Mint leaves 10

  • coriander leaves chopped 3 tablespoons

Method

Step 1

Tear each roti into small pieces and set aside. Heat oil in a kadai, add mustard seeds and allow it to splutter, add green chilies and garlic and mix well.

Step 2

Add ginger paste, tomato puree, and spinach puree. Mix well. Cook for five minutes on low heat. Add turmeric powder, and little water .Allow the mixture to boil. Add salt and mix well. Add the roti and mix well. Switch off the heat and garnish with mint and coriander leaves.

Step 3

Serve hot.

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