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Seyal Dabroti

This delicious traditional Sindhi dish is a perfect way to use up your extra bread!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Servings: 4

Ingredients

  • 7 slices bread ripped in small pieces
  • 3 1/2 tbsp oil
  • 3-4 curry leaves
  • 1 onion chopped
  • 1-2 green chili chopped
  • 1 inch ginger grated
  • 1 1/2 tsp garlic minced
  • 1/2 tsp haldi (turmeric)
  • 1 1/2 tsp coriander powder
  • 1 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/8 tsp amchur powder (dry mango powder)
  • salt to taste
  • 3/4 cup tomato sauce
  • 1/4 cup fresh coriander + some for garnish chopped
  • 3 3/4 cup water

Instructions

  • Add 3 1/2 tbsp oil to a heavy bottom pot on medium heat. Once oil is hot add the curry leaves and let splutter for 30 seconds or so and add in the chopped onions
  • Start to cook the onions down until they turn translucent and then add in the green chili, ginger, and garlic. Cook down the onions until they turn brown (not burn) for about 10-15 minutes
  • Once the onions have browned, turn the heat to low and add in the haldi, coriander powder, cumin powder, red chili powder, salt, amchur powder and mix thoroughly until the spices are mixed well with the onions and cooked together
  • Then add in the tomato paste and increase the heat to medium and stir the mixture constantly for about 5-7 minutes or until the oil starts to leave the sides of the pot
  • At this point you can add in 1/4 cup fresh chopped coriander and mix thoroughly on high heat for about 3 minutes
  • Add in 1 1/4 cup of water and taste the mixture to see if you need to adjust the spices, continue to mix on high heat for about 5 minutes. Then add another 1/2 cup of water and cover and cook for 3-4 minutes on medium heat
  • You will see the mixture has slightly reduced; add in 2 cups of water and increase the heat and let it come to a boil. While it's boiling, add in a little more cilantro
  • Once it has come to a boil, slowly add in your ripped pieces of bread in 2-3 batches and mix. You may need to adjust the amount of bread based on how watery or dry the mixture is
  • After all the bread has been added, put a tawa or flat pan under your pot and cover and cook on low heat for about 7 minutes
  • Then turn off the heat and let it sit for about 5 more minutes. Garnish with cilantro and serve hot!

Notes

  • Enjoy Seyal Dabroti with a side of papad or sprinkle some sev on top
  • This works best with white bread, bread rolls, brioche, or any thick bread, however, any bread will work if you don't have any of the above
  • This also works best with bread that is about to expire or stale bread; it's a great way to use up the bread you thought you had to throw out