Seyal Maani

Seyal Maani

Seyal Maani

Veg Vegan

Flatbread cooked in a spiced onion gravy — the ingenious Sindhi use of leftover bread (maani = wheat flatbread/phulka): torn pieces simmered in a thin, fragrant gravy of fried onion, tomato, ginger, garlic, cumin, and red chilli until the bread absorbs the gravy completely and becomes soft, flavourful, and deeply satisfying. The seyal technique (cooking in its own moisture without added water) applies here as much as with meat; the onion and tomato's natural liquid is all that cooks the bread. A traditional household lunch made from last night's leftover rotis; the Sindhi community's sophisticated approach to zero-waste cooking elevated to a beloved everyday dish.

Cuisines

Kutchi Sindhi

Best for

Breakfast Lunch

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Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Roti Or Chapati 4 pieces Roti Or Chapati , day-old
oil 2 tablespoons Oil
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
Onion 1 cup Onion , finely chopped
ginger-garlic paste 1 teaspoon Ginger-garlic paste
Tomato 2 cups Tomato , chopped
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
water 1 cup Water
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped, fresh

Instructions

  1. 1 Tear the day-old roti or chapati into small pieces and set aside.
  2. 2 Heat oil in a pan over medium heat.
  3. 3 Add cumin seeds and mustard seeds, and let them splutter.
  4. 4 Add the chopped onions and sauté until they turn golden brown.
  5. 5 Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
  6. 6 Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.
  7. 7 Cook until the tomatoes are soft and the oil starts to separate from the masala.
  8. 8 Add water and salt to taste, and bring the mixture to a boil.
  9. 9 Add the torn roti pieces to the pan and mix well, ensuring the roti is coated with the masala.
  10. 10 Cover the pan and let it simmer for about 5-7 minutes until the roti absorbs the flavors.
  11. 11 Garnish with chopped fresh coriander leaves before serving.

Tips

For a richer taste, add a tablespoon of ghee before serving.