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| 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
- 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 teaspoons 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
- Salt to taste
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.
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