Selmani (Sindhi) Recipe - 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

Cuisine : Sindhi

Course : Main Course_Veg

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.

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

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Rotis Leftover 4

  • Spinach pureed1 cup

  • Oil 1/4

  • Green chilli chopped2

  • Garlic chopped1 teaspoon

  • Ginger paste 2 teaspoon

  • Tomato pureed3 small

  • Oil 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Mint leaves 10

  • coriander leaves chopped3 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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