Sai Bhaji
-Shobha Tuliani
Sai means green in Sindhi.
Ingredients: 1 bunch fresh spinach, few leaves methi, few leaves shepu/sua/soy leaves, 1 cup of soaked chana dal, small piece of white dudhi/bottle gourd, 2 bhindis/okra, 1 medium sized baingan/eggplant, 2 medium sized onions, 1 spoon coarsely chopped ginger garlic 3 green chilies , 2 tomatoes, 1 teaspoon of turmeric, jeera, red chilli powder and 2 teaspoons dhaniya/coriander powder.
Take oil in còoker/pressure pan. Add jeera onions shepu, methi, green chillies, ginger garlic n stir fry Add haldi n mirchi n dhaniya piwder. Mix well n keep it covered on medium flame. After a few minutes add all other veggies except palak n little oil if required. Keep roasting well. Add chopped tomatoes n keep stirring. Add chana dal, palak and salt. And roast again. Cover with the lid for 5 mins n keep. In the end add 1 glass water n pressure cook to 7/8 whistles. After that beat it well with the wooden beater.
The consistency is like that of pav bhaji.
Tastes great with onion pulav. Even hot steamed rice would be great. Enjoyyyyyyyyyyyyyyyyyy!
Ingredients: 1 bunch fresh spinach, few leaves methi, few leaves shepu/sua/soy leaves, 1 cup of soaked chana dal, small piece of white dudhi/bottle gourd, 2 bhindis/okra, 1 medium sized baingan/eggplant, 2 medium sized onions, 1 spoon coarsely chopped ginger garlic 3 green chilies , 2 tomatoes, 1 teaspoon of turmeric, jeera, red chilli powder and 2 teaspoons dhaniya/coriander powder.
Take oil in còoker/pressure pan. Add jeera onions shepu, methi, green chillies, ginger garlic n stir fry Add haldi n mirchi n dhaniya piwder. Mix well n keep it covered on medium flame. After a few minutes add all other veggies except palak n little oil if required. Keep roasting well. Add chopped tomatoes n keep stirring. Add chana dal, palak and salt. And roast again. Cover with the lid for 5 mins n keep. In the end add 1 glass water n pressure cook to 7/8 whistles. After that beat it well with the wooden beater.
The consistency is like that of pav bhaji.
Tastes great with onion pulav. Even hot steamed rice would be great. Enjoyyyyyyyyyyyyyyyyyy!
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