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–+ servings

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 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 5 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.

Notes

Any vegetable like french beans, carrots, brinjal can be added to the sai bhaji.
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