A highly nutritious mixed vegetables dish in Sindhi Cuisine. Goes well with rice / pulao / rotis … !!!
Recipe adapted from Rotis and Naans of India by Purobi Babbar
Serves: 4 – 5
You will need
¼ bunch spinach
1 bunch small size methi leaves (fenugreek leaves) (or ¼ bunch big methi leaves)
¼ bunch dil leaves (sua bhaji) – optional
2 medium tomatoes, chopped
2 medium potatoes, peeled and diced
1 medium onion, chopped
3 tablespoons or ¼ cup chana dal (Bengal gram dal)
1 carrot, chopped
2 French beans, chopped (optional) or 3 tablespoon s fresh mutter (green peas)
1/2 teaspoon red chilli powder
1 level teaspoon salt
½ teaspoon turmeric powder
1 cup (200 ml) water
2 teaspoon oil
1 tablespoon fresh ginger, grated
6 cloves garlic, chopped
½ teaspoon coriander powder (dhania)
½ teaspoon jeera powder (cumin seed powder)
Wash and soak chan dal for half an hour.
Clean and wash spinach, methi leaves and dil. Discard any hard stem and chop finely.
Place together chopped spinach, methi leaves, dil, tomatoes, potatoes, carrot, French beans / mutter, onion, salt, red chilli powder, turmeric powder and 1 cup water. Mix all the ingredients well. Close pressure cooker lid and cook for 15 minutes (Reduce the heat after 1 st whistle and cook on a low heat for 12 minutes). Switch off the heat. Allow the cooker to cool naturally. Open the lid and mix the mixture thoroughly.
Heat oil in a small pan. Fry grated ginger and garlic until fragrant and crisp on a low heat. Pour fried garlic and ginger over Sai bhaji.
Sprinkle coriander and jeera powder and cook again Sai bhaji on a low heat for 10 minutes. Serve hot with Rice / Pulao / Rotis ..