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Tuesday, March 17, 2015

SINDHI SAI BHAJI /Sindhi stew with lentils and leafy vegetables - Healthy recipe

Sindhi Sai Bhaji

 is a perennial favorite as it packs in the goodness of spinach/greens, lentils and veggies and so very simple to make.With little innovations to the traditional recipe. This is my version.
This dish contains Iron and other protiens 


Spinach - 227 g/8 Oz or 1 to 2 bunches , roughly, washed and chopped.
Sorrel leaves - less than a handful (if unavailable use more tomatoes) Gongura leaves in Telugu/Ambada leaves in Hindi 
Fenugreek leaves/Methi leaves - a handful/ substitute with 1 tsp Kasuri Methi powder
Dill leaves, a fistful or less
Eggplant/Aubergine - 1 small sized (Brinjal)
Potato/Okra - 1 small sized
Carrot - 1 (optional)
Green chilies - 3
Ginger - 1 tsp , grated
Garlic - 2 cloves (Optional)
Onion - 1, large, chopped
Tomatoes, 2 (or 3 if omitting sorrel leaves)
Channa dal, 1/2 cup, rinsed and soaked for half hour
Coriander powder, 1 tbsp, heaped
Turmeric powder 1/2 tsp
Salt, to taste,
Oil - 2/3 tbsp.
Water 1/2 cup, approximately.


In a pressure cooker pan, heat oil, saute onions, tomatoes, green chilies, ginger, garlic,
 Add potato, aubergine, carrot, add coriander powder, turmeric. Stir for a minute. Add spinach leaves, sorrel leaves, methi leaves and drained channa dal. 

Add salt to taste. Stir. Cover with pressure cooker lid & cook till 6 to 7 whistles.
 Once the pressure is released, open the lid & mash gently. you can  masher, 
some people use the back of a spatula or leave as is. 
Serve. You can temper with garlic (optional).