Seyal is a sindhi word which means stir fried. We make seyal paav, seyal maani ( which is stir fried rotis ) , seyal bhaji and even seyal rice.
This dish is perfect as an evening snack or for breakfast . Its filling and a good break from the usual parathas.
Normally it is onions, tomatoes , curry leaves and jeera , that is used to temper. I would do that recipe some time later.
Here we are using Saao masalo , which means green masala to make seyal paav. Preferably make it fresh . If u make the masala and keep it in the fridge , it starts to darken in color and the coriander looses its fresh taste.
This masala is very versatile. It tastes awesome with bread , rotis or even rice.
It is also used to make a gravy . Prawns or fish or eggs are added then.
Its a total hit for garlic lovers.
Do try it .
125gms Coriander leaves Or Half a bunch
7-8 green chillies, depends on how spicy they are
25 gms of Garlic
300 gms Tomatoes
½ tsp Turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
12 Pav (bread)
1 cup water
3 tbsp oil
1 tbsp Butter
For garnish :
Cut the Pav ladi into 4 pieces each. Keep aside.
In a mixer, make a puree of Coriander leaves, garlic, green chillies and tomatoes.
In a pan, heat the oil along with the butter. Pour the coriander tomato puree and stir it till well.
Once the oil seperates, add in the dry spices. Now add in the water and let it come to a boil. You may adjust the water on how dry or how soft you want the pav to be.
Toss in the bread and give it a quick stir. Simmer the flame for s minute or two. Once it comes together, Put it onto the serving plate.
Garnish with some pomegranate pearls, sev , onion rings and a slice of lemon.
Serv it hot.
If u wish to serve it later, toss in the bread only when serving or else it will become too soggy.
Apart from Sev, any namkeen that doesn’t have a too prominent flavor but is crunchy, can be added.
Hope u guys like it.
Bon Appetit Peeps 🙂