We all have that one thing that brings us comfort like no other. For the Bollywood sensation Kiara Alia Advani, it’s her mom’s home-cooked Sindhi dishes that hit the spot. Let’s dive into Kiara’s delightful culinary journey, where she takes us on a tour of her taste buds’ haven, sharing her affection for her “mama’s food.”
A Sindhi Feast: Curry, Aloo Tuk, and Bhindi Fry
In the midst of her busy life, Kiara finds solace in the flavors of home. “Sometimes, all you need is mama’s home food,” Kiara confessed, revealing her love for Sindhi cuisine. She couldn’t resist naming her favorite dishes—Sindhi curry, aloo tuk, and bhindi fry, all lovingly prepared by her mother.
Sindhi Curry: The Crown Jewel
The crown jewel of Sindhi cuisine is none other than Sindhi curry, often paired with rice. Clinical dietitian Garima Goyal sheds light on this delightful dish, describing it as a kadhi made with besan (gram flour) and a medley of seasonal vegetables. These veggies, including cluster beans, potatoes, drumsticks, and ladyfinger, work together to create a beautiful tapestry of taste, color, and texture. The key to its unique tanginess lies in the addition of tamarind pulp.
Aloo Tuk and Bhindi Fry: The Perfect Sides
Aloo tuk, crispy and fried potato slices, and bhindi fry, made with chopped ladyfingers mixed with sambhar masala, garam masala, and desiccated coconut, complete this Sindhi feast.
Nutrition Breakdown: A Happy and Healthy Meal
Let’s break down the nutrition in this delightful Sindhi meal. Rice and potatoes provide the essential starch and carbohydrates, while the seasonal vegetables in the kadhi add fiber. The besan in the curry is rich in protein, making this meal a well-rounded source of macronutrients and micronutrients, according to Goyal.
Notably, Sindhi curry is vegan as it’s prepared with gram flour, in contrast to Punjabi kadhi, which typically includes leftover curd. This vegan option can be especially beneficial for those dealing with anemia, as it contains tamarind pulp—a rich source of iron. Moreover, the besan in the curry provides ample protein, which aids in iron absorption.
Sindhi Kadhi Recipe
If you’re tempted to try Kiara’s favorite Sindhi dish, here’s a simple recipe to get you started, courtesy of chef Saransh Goila.
Ingredients:
- 1 1/2 tsp Refined oil
- 3 tbsp Gram flour (besan)
- 1 tsp Fenugreek (methi) seeds
- 1 1/2 tsp Turmeric (haldi) powder
- 3 liters Water
- 2 potatoes
- 500g Tomatoes
- 1 drumstick (optional)
- 1 long or 2 small pieces of lotus stem
- 1 big or 2 small cauliflower
- 200g Colocasia (arbi)
- 200g Okra (bhindi)
- Salt
- 3 lemon-sized balls of tamarind (imli, soaked in 1 cup warm water for 2 hours)
- Oil (for frying)
- 1 1/2 tsp Mustard (sarson) seeds
- 20-25 Curry leaves
- 1 1/2 tsp Cumin
- 2 tsp Red chili powder
- 2 tbsp Coriander leaves (dhania patta), chopped
Method:
- Pour refined oil into a deep vessel. Once hot, shallow fry gram flour on low flame until golden brown. Add fenugreek seeds.
- After the gram flour turns golden brown, add turmeric powder, water, and cubed potatoes. Allow it to come to a boil on high flame.
- Puree the tomatoes and add them to the vessel. Let the kadhi simmer on low flame for an hour.
- Meanwhile, parboil chopped drumsticks and lotus stem in another pot with hot water.
- Heat oil for frying. Deep fry cauliflower florets, colocasia, and okra until golden brown, seasoning with a pinch of salt.
- After an hour of simmering, add the parboiled lotus stem and drumsticks to the kadhi.
- Then, add the fried cauliflower, colocasia, and okra to the mixture.
- Strain the thick soaked tamarind water into the kadhi and let it simmer.
- For tempering, heat oil in a separate pan and add mustard seeds, curry leaves, cumin seeds, and red chili powder.
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice.
Kiara Advani’s love for her mother’s Sindhi specialties gives us a peek into the soul-warming world of home-cooked meals, reminding us all of the comfort and nostalgia that only a mother’s kitchen can provide. So, the next time you’re craving a taste of home, why not give Sindhi curry, aloo tuk, and bhindi fry a try?
