Name: Sindhi Sai Bhaji (Step By Step Photos)
Prep time: 30 min
Total time: 30 min
Ingredients: 1 bunch palak/spinach (clean, wash and chop roughly); 1/2 cup chana dal (washed and soaked in warm water for 30 minutes); 1 handful fresh dill leaves/sua; 2 large tomatoes (chopped fine); 1/2 cup khatta bhaji (chopped); 1 large potato (cut into small pieces); 1 large onion (chopped); 5 to french beans (tops and tails cut off and strings removed); 1 nos carrot (cut into small pieces); 5 cloves garlic (minced); 1" piece ginger (grated); 4 nos green chilies (finely chopped); 1/2 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp jeera powder; 1 tsp red chili powder; 1/2 tsp garam masala powder; 3 tbsp oil; Salt (to taste)

Sindhi Sai Bhaji (Step By Step Photos)

healthy curry for breakfast - Sindhi Sai Bhaji (Step by Step Photos)

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Prep Time 30 mins

Total Time 30 mins

Cuisine North Indian

Servings people

Ingredients

1 bunch palak/spinach clean, wash and chop roughly
1/2 cup chana dal washed and soaked in warm water for 30 minutes
1 handful fresh dill leaves/sua
2 large tomatoes chopped fine
1/2 cup khatta bhaji chopped
1 large potato cut into small pieces
1 large onion chopped
5 to french beans tops and tails cut off and strings removed
1 nos carrot cut into small pieces
5 cloves garlic minced
1" piece ginger grated
4 nos green chilies finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp jeera powder
1 tsp red chili powder
1/2 tsp garam masala powder
3 tbsp oil
Salt to taste

Instructions

Heat the oil in a pressure cooker and add cumin seeds, minced garlic, ginger and green chillies.
Fry till the spluttering stops and add the chana daal, chopped vegetables, and all the dry masala powders and salt. Cook for 3-4 minutes. At this stage, there should not be too much water in the bhaaji.
Add the chopped sua/dill, spinach/palak and khatta bhaji or tomatoes to this and mix well.
Add 3-4 cups water and pressure cook for 7-8 whistles.
Open the lid of the cooker and mash the sai bhaji with a ravi/hand churner/kavvam (traditional wooden or stainless steel churner) rolling it back and forth between your palms or you can use a hand blender.
Adjust the consistency of the sai bhaji by adding water or by drying up excess water. The bhaji should be thick and semi-dry.
Serve with steamed rice or roti.