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Sai Bhaaji
Kamal Thakkar
This is a delicious vegetable curry belonging to Sindhi cuisine made from different green leafy vegetables and lentils.
4
from 1 vote
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Prep Time
2
hours
hrs
Cook Time
15
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Indian
Servings
4
Ingredients
1x
2x
3x
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
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.
Keyword
green vegetables, july2018
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