Sai Bhaji

Ingredients list for Sai Bhaji

• 2 medium bunches Spinach Leaves
• 4 tablespoons Khatta Leaves
• 1/2 teaspoon Cumin seeds
• 2 medium Onions, finely chopped
• 1 inch piece Ginger
• 3-4 Green chillies, finely chopped
• 2 small Eggplants/ brinjals 1 inch cubes
• 2 medium Potatoes, 1 inch cubes
• 4 tablespoons Split Bengal gram (chana dal) soaked
• 2 large Tomatoes, roughly chopped
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• to taste Salt

Method

1. Shred spinach and half the khatta leaves Heat oil in a pressure cooker.
2. Add cumin seeds. When they begin to change colour add chopped onions and sauté till golden brown in colour.
3. Add chopped ginger, chopped green chillies and sauté. Add a little water if required.
4. Add shredded spinach, whole khatta leaves, shredded khatta leaves, brinjal and potato cubes, soaked chana dal, tomatoes, turmeric powder, red chilli powder and salt.
5. Add two cups of water and mix. Put the lid on and cook on high heat till one whistle.
6. Lower heat and cook for further eight to ten minutes. Remove the potato cubes and blend the remaining mixture with a hand blender.
7. Add the potato cubes. Serve hot.