Saat Saheli Sabzi is a variation of Sindhi Sai Bhaji. It is a mix of green and leafy vegetables tempered with garlic and cummin seeds. It is very healthy and tasty, healthy because of leafy and green vegetables cooked in minimum oil by boiling method and tasty because of khatta, gram dal, tomatoes, chillies, onions, ginger, garlic and dry spices.
250 gms spinach
1 cup fenugreek leaves
1/2 cup dill/ anethum graveolens/ sua
1cup khatta/ sorrel/ chukka
1 cup radish leaves or coriander leaves
1 cup bottle gourd
3 - 4 ladies' fingers
100 gms lotus stem/ kamal kakdi, thick and of good quality, washed, peeled and cut diagonally in 1 inch thickness.
1 medium sized potato peeled, washed and cut into small pieces
1/2 cup channa dal, cleaned and soaked in water for 30 minutes and drained
2 medium sized chopped onion
2 medium sized tomatoes chopped
3 green chillies, chopped
1 tsp ginger, minced
1 cup water
1 tsp cummin seeds for tempering
Garlic juliennes for tempering
Ginger juliennes for garnishing
1 tsp salt or as per taste
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
2 tbsp oil
Wash and chop all the seven leafy and green vegetables.
Heat pressure cooker on high flame.
Add 1 tbsp oil, onions, dal and all vegetables one by one, all dry spices and salt as per taste (except for garlic juliennes cummin seeds and ginger juliennes, as these are for tempering and garnishing) and water.
Fix the lid and pressure cook for 2 whistles and simmer for 10 minutes on low flame.
After the pressure is released, separate lotus stem pieces.
Finely mash the mixture with the hand blender (as shown in the pic).
Add lotus stem pieces and mix with the sabzi and transfer the sabzi in a dish.
Heat 1 tbsp oil in small pan or tempering pan and heat it on low flame. Temper garlic juliennes and cummin seeds till golden brown.
Season the sabzi with tempered garlic juliennes and cummin seeds. Garnish it with ginger juliennes.
Enjoy the yummy "Saat Saheli" sabzi with plain rice/ brown rice/ sindhi bugha chaanwar/ bakhri roti etc.
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