

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Protein-packed Besan Ji Bhaji with aromatic Bhuga Chawal - a wholesome, soul-satisfying treat!

A unique and hearty Sindhi curry where savory chickpea flour pancakes are sliced and simmered in a tangy, spiced tomato gravy. It's a comforting dish that pairs beautifully with fresh rotis or steamed rice.
Serving size: 1 cup

A classic Sindhi rice pilaf where fragrant basmati rice is cooked with deeply caramelized onions and whole spices. This simple yet flavorful dish gets its signature brown color and sweet, savory taste from the slow-browning of the onions.


Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!


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Protein-packed Besan Ji Bhaji with aromatic Bhuga Chawal - a wholesome, soul-satisfying treat!
This sindhi dish is perfect for dinner. With 767.63 calories and 16.88g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chilla Batter
Cook the Besan Chillas (Pancakes)
Start the Gravy Base (Tadka)
Cook the Masala and Simmer the Gravy
Combine and Finish the Bhaji
Serving size: 1 cup
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch. Soak the rinsed rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
Caramelize the Onions (The 'Bhuga' Process): Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf) and sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes. The onions will go through stages: translucent, light pink, golden, and finally a deep, rich brown. This slow caramelization is crucial for the dish's signature color and flavor. Be patient and do not let them burn.
Sauté the Rice: Once the onions are deep brown, add the drained rice to the pot. Gently fold the rice with the onions and spices for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and coats it in flavor.
Cook the Pulao: Pour in 3 cups of hot water and the remaining salt. Stir gently just once to combine everything. Bring the water to a vigorous boil.
Rest and Serve: Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam. After resting, gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry or raita.