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
You can also find more Main Course Vegetarian recipes like Mangodi Soya Nuggets with Greens Ishtew - SK Khazana Aloo Beans
Selmani (Sindhi) Recipe Card
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.
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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