Sindhi Omelette, Tawa Bread Toast and Seyal Bhaji

Ingredients

• 8 slices Whole Wheat Bread (Brown or multigrain bread also works well.)
• 1 cup Besan (Also known as gram flour or chickpea flour.)
• 1 medium Onion (Finely chopped.)
• 1 medium Tomato (Finely chopped and deseeded.)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference.)
• 3 tbsp Coriander Leaves (Freshly chopped.)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat.)
• 0.5 tsp Garam Masala
• 0.5 tsp Ajwain (Also known as carom seeds.)
• 1 tsp Salt (Adjust to taste.)
• 0.75 cup Water (Approximately, adjust for a thick, coating consistency.)
• 4 tbsp Vegetable Oil (For shallow frying.)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, turmeric powder, Kashmiri red chili powder, garam masala, ajwain, and salt. Whisk the dry ingredients to ensure they are evenly mixed.
   • Add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves to the bowl. Stir to combine with the flour mixture.
   • Gradually add water while whisking continuously to create a smooth, lump-free batter. Aim for a consistency similar to a thick pancake batter that can easily coat the back of a spoon. This should take about 2-3 minutes.
2. 2

   Coat the Bread

   • Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly.
   • Take one slice of bread and dip it into the besan batter. Quickly coat both sides evenly. Avoid soaking the bread for more than a few seconds to prevent it from becoming soggy and breaking apart.
   • Lift the coated bread slice, allowing any excess batter to drip back into the bowl.
3. 3

   Pan-Fry the Toast

   • Carefully place the batter-coated bread slice onto the hot tawa. Cook on medium heat for 2-3 minutes, until the bottom side is golden brown and crisp.

Ingredients

• 2 medium Potato (peeled and cut into 1-inch cubes)
• 1 cup Cauliflower Florets
• 1 medium Carrot (peeled and chopped)
• 0.5 cup Green Peas (fresh or frozen)
• 0.5 cup French Beans (trimmed and chopped)
• 2 medium Onion (finely chopped)
• 3 medium Tomato (pureed)
• 1 tbsp Ginger-Garlic Paste
• 2 whole Green Chili (slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 tbsp Besan (chickpea flour)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (as needed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a 3-liter pressure cooker 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 5-6 minutes, stirring occasionally, until they turn translucent and light golden.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Lower the heat and add the besan (chickpea flour). Roast for 1-2 minutes, stirring continuously, until it becomes fragrant and slightly changes color. Be careful not to burn it.
   • Add the tomato puree along with the spice powders: turmeric, red chili powder, and coriander powder. Mix everything thoroughly.
   • Cook this masala mixture for 4-5 minutes, stirring often, until it thickens and you see oil starting to separate from the sides.
3. 3

   Pressure Cook the Vegetables

   • Add all the chopped vegetables (potatoes, cauliflower, carrots, peas, beans) and salt to the cooker.
   • Sauté for 2-3 minutes, gently mixing to coat all the vegetables evenly with the prepared masala.