Sai Bhaji

In most Sindhi homes, Sai Bhaji is a regular dish on the menu just like sambhar would be in a South Indian home. Sai Bhaji is highly nutritous and tasty dish which combines the food values of greens, vegetables, carbs and iron. Sindhis generally have aloo tikki, french fries or fried bhindi or brinjal as an accompaniment with Sai Bhaji and rice.

Ingredients:
3 tbsps Chana Daal - Split Bengal Gram washed and soaked in warm water for 2 hours
2 bunches Spinach, roots cut off, washed and chopped roughly
1 handful of fresh dill leaves
2 large tomatoes chopped fine
1 handful fenugreek leaves
1 large potato cut into 1" cubes
1 large onion cut into 1" cubes
1 small brinjal finely chopped
8-10 French beans, tops and tails cut off finely chopped
1 carrot finely chopped
2 inch piece of pumpkin doodhi finely chopped
10 - 12 cloves garlic
1 onion finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1" piece of ginger grated
3 tbsps cooking oil
10 - 12 cloves garlic finely chopped
1/2 tsp cumin seeds
2 finely chopped green chillies
Salt to taste

Preparation:
Heat oil in a pressure cooker. Add cummin seeds and allow to splutter. Add ginger garlic and green chillies. Let them splutter. Now add chopped onion and saute till transluscent. Then put the remaining vegetables and dal, except spinach, dil and methi. Cook for a couple of minutes. Add dry spices and chopped tomatoes and again cook for a couple of minutes stirring occasionally. Now put in the spinach, dil and methi leaves. Stir, add one glass of hot water and salt to taste. Close pressure cooker and cook for ten minutes on low flame after the first whistle. When cool, open and blend with a blender till the dal, grains and vegetables well blended. Serve hot with brown rice, moong dal khichdi or peas pulao, dahi and papad.





•Mix the chana daal, all the vegetables, coriander powder, turmeric powder and ginger together in a deep pan/ pressure cooker. Add 1/2 cup of water and cook till the daal is done - fully mashed. At this stage, there should not be too much water in the Bhaaji. If there is, dry it up by cooking some more.
•Remove from heat and add salt to taste. Stir well.
•Heat the oil in a small pan on medium heat. When hot, add the garlic, cumin seeds and green chillies to it. Fry till spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.
•Serve piping hot with fresh Chapatis.