Rotis with Mint/Cilantro Gravy (Manni Sel)

Manni Sel is one of my very favorite Sindhi dishes. Sindh is a province that used to be in India before partition, but is now in Pakistan. Manni Sel is usually made with rotis or bread ( Indian bread) that is at least a day old. These rotis are soaked in a delicious cilantro and mint based gravy.

I don’t make rotis so I just use Trader Joe’s tortillas as a substitute. They work great. You could use any of your favorite tortillas or rotis in this recipe. Make sure that when you cook this dish –  you don’t put too much of the rotis in it – as it will become too dry. Keep the dish nice and gravied as the rotis tend to continue soaking the gravy long after the cooking process is done. This dish freezes really well too.

Nobody makes Manni Sel better than my best friends mother, Veena Thani does. I just love all her recipes because they are simple, really healthy and so so yummy!

VEENA AUNTY’S MANNI SEL

Serves  4

Ingredients:

6-7  rotis/ tortillas

2 bunches cilantro

1 bunch of mint (optional)

1 large onion

2-3 scallions

Green chili peppers, to taste (optional)

7-8 cloves of garlic

1/2 bell pepper, deseeded

4 plum tomatoes ( or 4-5 tablespoons of tomato paste)

Olive oil

1 tablespoon tamarind paste ( you can use tamarind chutney, or squeeze some lemon into the dish when its done cooking)

1 teaspoon turmeric

Salt to taste

INGREDIENTS:

  • Grind the cilantro, mint, onion, scallions, chilli peppers, garlic, bell pepper and tomatoes with 1/2  cup of water till you have a smooth purée.


  • Heat 2 tablespoons of oil in a heavy stock-pot.
  • Add the ground mixture to the pot with 1 teaspoon of turmeric and 1 tablespoon of tamarind paste.
  • Mix well, cover and cook on medium heat for 30 minutes.
  • Add 1 cup of water and cover and cook for 10 more minutes.
  • Break the rotis into pieces – don’t make pieces too small – about 2 inches each is a good size.


  • Add the pieces of roti’s into the mixture. There should be plenty of gravy ( don’t over crowd the dish with roti’s – it will become too dry)
  • Mix well, cover and cook on very slow flame for about 15-20 minutes.
  • Add salt to taste.


  • Serve immediately.
  • This dish can be kept in the fridge for a few days or frozen for up to 3 months.

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