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Sai Bhaji (Sindhi Dish)
Method
- In a pressure cooker, heat oil. Add cumin seeds.
- When the seeds splutter add the chopped onions, potatoes, brinjal, green chillies and crushed ginger.
- Saute on a low flame for 10 minutes.
- Add the spinach, tomatoes, chana dal, turmeric powder and salt. Mix well.
- Add water and pressure cook till 4 whistles on a medium flame.
- Remove from gas and cool. Churn the sai bhaji.
- The sai bhaji has to be little thick in consistecy, (if it is little watery then dry up the water).
- Serve hot with khichdi or brown rice and boondi raita.
Ingredients:
2 medium sized bunch - spinach (washed and finely chopped)
1 - big onion (finely chopped)
1 - big potato (finely chopped)
2 - medium sized brinjal (finely chopped)
5 - medium sized tomatoes (finely chopped)
2’’ piece - ginger (crushed)
4 - green chillies
5 to 6 tbsp - oil
1 tsp - cumin seeds
50 gms - chana dal (washed and soaked for 20 minutes)
¼ tsp - turmeric powder
1 1/2 cups - water
salt to taste
2 medium sized bunch - spinach (washed and finely chopped)
1 - big onion (finely chopped)
1 - big potato (finely chopped)
2 - medium sized brinjal (finely chopped)
5 - medium sized tomatoes (finely chopped)
2’’ piece - ginger (crushed)
4 - green chillies
5 to 6 tbsp - oil
1 tsp - cumin seeds
50 gms - chana dal (washed and soaked for 20 minutes)
¼ tsp - turmeric powder
1 1/2 cups - water
salt to taste
RECIPES BY ANITA RAHEJA
