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Sindhi Saibhaji Recipe

Sai Bhaji is a typical traditional Sindhi food. The greens and veggies in it make it a healthy meal choice.

This is a recipe for which there are numerous versions and almost every Sindhi household has its own version. It is also known as ‘Sindhi Palak’ since Palak is used in generous proportions for this recipe.

Ingredients:

1 bunch Palak/spinach leaves (cleaned, washed and chopped)

200gm Channa dal

1 large potato cut into 1″ cubes

1 large onion cut into 1″ cubes

1 cup cubed size eggplant

8-10 French beans

1 Carrot cut into cubed size

1/2 bunch Methi leaves

200g Bottle gourd (large cube size)

1-2 medium sized tomatoes (finely chopped)

1 Onion (finely chopped)

6-7 green chilies chopped

1 tsp Cumin seeds

5 cloves Garlic

1-inch piece of ginger (grated)

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder

Salt to taste

2 to 3 tablespoon oil

Method of Preparation:

Soak the channa dal for half an hour. Add chopped Palak/spinach leaves with little water and pressure cook in for 15 minutes or till done.

Mash these ingredients with a hand masher till completely smashed but do not turn it to a paste.

In a pan heat oil.  Add the cumin seeds, turmeric powder and then the chopped green chilies. Add the onions and sauté till the onions turn golden brown in color. Add the tomatoes and cook till the tomatoes become mushy.

Add all dry spicy and other veggies-potato cubes, brinjal cubes, Bottle gourd, cubed carrot, French beans and stir nicely.

Add the chana dal. Add one cup of water and salt. Mix nicely and pressure cook on high heat for one whistle. Reduce the heat and cook for another6-7 minutes.

Mix both cooked veggies and cooked spinach and mix well. Keep it to simmer for 10 minutes.

Take 2 tablespoons of oil and sauté garlic, green chilies, grated ginger. Add this to the sai bhaji. Garnish with methi leaves. Serve hot with plain rice or pulao or the traditional Sindhi rice or roti.

Tips: Khatta bhaji is available at most Indian vegetable vendors. It looks like a smaller version of spinach leaves and the leaves are slightly sour in taste.

It is also very nutritious and it is easy to make. Do not over cook the veggies.

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