Sindhi Sai Bhaji
Sai in Sindhi is green colour. Spinach and Channa dhal give a good texture and taste and the dish is rich in vitamins and iron. Goes well with Bhooga Chawar, Jeera rice and rotis.
Channa dhal ( Bengal gram ) soaked in water for 1 hour- 1/4 cup
Cleaned and chopped Spinach – 4 cups
Cleaned and chopped Methi leaves( Fenugreek leaves ) – 1/4 cup
Onions – 2 ( chopped fine )
Tomatoes – 1 ( big ) – ( chopped fine )
Brinjals – 2 (Chopped fine)
Big potato – 1 ( washed , chopped fine )
Ginger ( chopped fine ) – 1 and a 1/2 tablespoons
Green chillies – 4 ( chopped fine )
Turmeric powder – 1/4 teaspoon
Kashmiri chilli powder- 1 teaspoon
Salt to taste
Water – 3 and 1/2 cups
Oil – 6 tablespoons
Cumin seeds( jeera ) – 1 teaspoon
Finely chopped green coriander leaves – little
Heat a pressure cooker. Add oil, season jeera. Keep the flame in medium. Sauté the onions. Once the onions turns transparent, add the chopped ginger, green chillies, tomatoes. Sauté on sim flame for 5 minutes. Add the turmeric, chilli powder, salt and mix well. Add the chopped brinjal, potato, chopped spinach and chopped methi leaves. Sauté for 3 minutes. Add the drained Channa dhal.Add water. Cover the pressure cooker and when steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Leave it for 20 minutes. Open and mash with a masher. Garnish and serve hot with Bhooga Chawar.
1) In case, the Bhaji is a little runny, cook it till it thickens slightly.