Sai Bhaji Fresh green leafy vegetables, chana dal and vegetables cooked together - a Sindhi speciality. This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Oct 2015 in Recipes Course New Update Main Ingredients Fresh spinach leaves (palak), Fenugreek leaves (methi) Cuisine Sindhi Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Sai Bhaji 3 medium bunches Fresh spinach leaves (palak) roughly chopped 50 grams Fenugreek leaves (methi) roughly chopped 50 grams Dill leaves (suva) roughly chopped 50 grams Khatta Leaves roughly chopped 1/2 cup Split Bengal gram (chana dal) soaked and drained 4 tablespoons Oil 2 teaspoon Cumin seeds 1 tablespoon Ginger-garlic paste 1 large Onion roughly chopped 3 Green chillies chopped 3 medium Tomatoes roughly chopped 1 teaspoon Turmeric powder 2 tablespoons Coriander powder 1 1/2 teaspoons Red chilli powder 3 small Brinjals 2 medium Potatoes to taste Salt Method Heat oil in a pressure cooker and add cumin seeds, ginger-garlic paste, onion, green chillies, tomatoes, turmeric powder, coriander powder and red chilli powder and mix well. Cut brinjals and potatoes into 8 pieces each. Add both to the cooker and mix. Add chana dal and mix. Add spinach, methi, suva, khatta bhaji, salt and ½ cup water and mix well. Close the cooker with and cook till 4 whistles are released. Open the lid when pressure is reduced completely and check to see if the potato is cooked through. Coarsely blend the sai bhaji with a hand blender. Serve hot. #Brinjals #Coriander powder #Cumin seeds #Dill leaves (suva) #Fenugreek leaves (methi) #Fresh spinach leaves (palak) #Ginger-garlic paste #Khatta Leaves #Oil #Potatoes #Salt #Split Bengal gram (chana dal) #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article