New Update
/sanjeev-kapoor/media/post_banners/d69b8a8d0dd353d473b8feddf77076650574e21c59e038304d93e89f2feaae13.jpg)
Main Ingredients | Spinach Leaves, Khatta Leaves |
Cuisine | Sindhi |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Sai Bhaji
- 3 medium bunches Spinach Leaves
- 1/4 medium bunch Khatta Leaves
- 1/4 medium bunch Fresh fenugreek (methi)
- 1/4 medium bunch Dill leaves (suva)
- 1/2 cup Split Bengal gram (chana dal) soaked
- 4 small Potatoes
- 1 medium Brinjal
- 3 medium Tomatoes
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 Green chillies
- 1 inch piece Ginger grated
- 2 teaspoons Coriander powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- to taste Salt
Method
- Cut potatoes, brinjal and tomatoes into small cubes. Heat oil in a pressure cooker, add cumin seeds, green chillies, ginger and mix well.
- Add potatoes, brinjal and mix. Add coriander powder, red chilli powder and turmeric powder and mix well. Add tomatoes and let them cook for a while.
- Chop spinach, khatti bhaji, fenugreek leaves and dill leaves and add. Add salt and mix everything well.
- Add 2 cups water and mix. Add chana dal and stir.
- Cover the cooker with the lid and cook under pressure till 2 whistles are given out.
- When the pressure reduces, open the lid and mash well with a wooden churner. Serve it hot with bhooga chawar.
Advertisment