Sai Bhaaji
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This is a delicious vegetable curry belonging to Sindhi cuisine made from different green leafy vegetables and lentils.
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Ingredients
- Spinach 1 & 1/2 cup
- Fenugreek leaves 1/2 cup
- Amaranth leaves 1/2 cup
- gm daal/chana daal 1/2 cup
- Tomatoes 3
- Oil 2 tbsp
- Cumin seeds 1 tsp
- Ginger chilli paste 1 tsp
- Potato 1
- Brinjal 1
- Pumpkin 100 gms
- Onion 2
- Turmeric 1/2 tsp
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Salt
- Garam masala 1/2 tsp
- Lemon juice 1 tsp
- Green garlic 1/4 cup
- Coriander 2 tbsp
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Instructions
- Wash and chop the 3 leafy vegetables.
- Wash and soak chana daal for 2 hours.
- Prepare the vegetables.
- Take oil in a cooker and add cumin seeds and asafetida on heating.
- Add the ginger chilli paste and saute for a minute.
- Add the chopped onions and saute for 2 minutes.
- Add the choppped tomatoes and cook till mushy.
- Now add the spices like turmeric,chilli Powder,coriander powder,salt and mix well.
- Add the soaked and drained chana daal.
- Add chopped brinjal,pumpkin and potatoes.
- Now add the chopped leafy vegetables.
- Add 1 and 1/2 cup of water and close the cooker.Take 5 to 6 whistles and then cook for 5 minutes on low flame.Put off the gas.
- Let the cooker cool down and then open.Add lemon juice and garam masala.
- Blend manually with a spoon or mathani.Blend to a smooth paste.
- You can serve sai bhaji like this or temper it with green garlic.
- Chop green garlic finely.Keep green porrion for garnishing.
- Take a spoon of oil and add the garlic.Saute till it becomes brown.
- Pour this tempering in cooker and close lid of cooker so that flavour of garlic infuses in the bhaji.
- Before serving add the green portion of garlic and coriander.Serve hot with roti,poori or rice.
Notes
You can add khatta bhaji,dill leaves also in this bhaji.Any vegetables of choice can be added.
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