non-vegetariannut-free
sindhi
Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
50 min
618 cal
38gProtein
62gCarbs
27gFat
2Recipes
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Perfectly spiced, homestyle Seyal Mani – an energy-giving meal that feels like mom's cooking!
A delicious Sindhi breakfast where leftover rotis are simmered in a tangy and spicy tomato-onion gravy. It's a fantastic way to transform simple chapatis into a hearty, flavorful meal.
Serving size: 1 cup
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Perfectly spiced, homestyle Seyal Mani – an energy-giving meal that feels like mom's cooking!
This sindhi dish is perfect for breakfast or lunch. With 167.64 calories and 2.73g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the Rotis: Take the leftover rotis and tear them into small, bite-sized pieces, about 1-inch square. Set them aside for later.
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 5-7 minutes, until they turn translucent and light golden. Then, add the ginger paste, garlic paste, and slit green chillies. Cook for another minute until the raw aroma disappears.
Cook the Tomato Masala: Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they become soft and mushy. Now, add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until you see oil starting to separate from the sides.
Combine Roti with Gravy: Pour 1.5 cups of water into the pan and bring it to a rolling boil. Let it simmer for 2 minutes to allow the flavors to meld. Add the torn roti pieces to the boiling gravy. Gently stir to coat all the pieces evenly.
Simmer and Finish: Cover the pan with a lid and reduce the heat to low. Let it cook for 2-3 minutes, allowing the rotis to absorb the gravy and soften. Turn off the heat, uncover, and stir in the amchur powder for a tangy finish.
Garnish and Serve: Garnish generously with fresh coriander leaves. Serve the Seyal Mani hot, immediately.