Hearty foods from a Sindhi rasoi will always have meat, usually mutton. They will also showcase a wide variety of sabziyan, especially beeh or lotus stem which is very dear to Sindhi hearts.
Hitesh Harisinghani's take on Sindhi mutton, also called Teevan, is an exotic combination of minced meat and chunks of mutton cooked with onions, tomatoes and spices. It can be served with paav.
Please find the recipe here: Sindhi-Style Mutton
No ordinary dal, Pratibha Karan's curry has everything from gypsy beans (gavar), potatoes, tomatoes to eggplant, radish, okra, cauliflower and onions floating in it. Flavoured with tamarind, chickpea flour, green chillies, it is eaten with Took, a fried alu (potato) preparation and rotis.
Please find the recipe here: Dal Curry
Vishaka Damwani makes typical Sindhi Mitho Lolo -- it's a sweet and delicious flatbread crafted from sugar and wheat flour, eaten at the festival of Thadri and on other occasions as well.
Please find the recipe here: Mitho Lolo
Manasi Sadarangani shares a recipe ideal for disposing of leftover rotis into your tummy. Known lovingly in Sindhi households as Seyal Phulka, it transforms rotis into a filling meal by simmering them in a a masala-ed blend of garlic, tomatoes and fresh coriander.
Please find the recipe here: Seyal Phulka
Brimming with the aroma of garlic, the palak (spinach) dish that has notes of dill, by Vishaka Damwani, is an adored Sindhi staple.
Please find the recipe here: Niji Palak
Chef Saransh Goila offers his take on a Sindh ka curry that's all about seasonal vegetables simmered in a spiced besan base and a tadka of curry leaves, cumin, and mustard seeds.
Please find the recipe here: Sindhi Kadhi
The nourishing one-pot wonder blends spinach (palak), tangy Indian sorrel (khatta palak), channa dal, with dill, tomatoes, garlic, green chillies that will be wiped out in one sitting, promises Zelda Pande.
Please find the recipe here: Sai Bhaji
Stuffed with a lightly-spiced yellow mung dal filling, unlike parathas, these flatbreads, that Manasi Sadarangani provides the recipe for, are carefully sekoed or dry roasted on a tawa without oil or ghee, making the phulkas pretty darn healthy. Have with a raita and pickle.
Please find the recipe here: Dal Phulka