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| Main course | Spinach leaves, Sorrel leaves, Cumin seeds, Onions, Ginger, Green chillies, Long brinjals, Potato, Split Bengal gram, Tomatoes, Turmeric powder, Red chilli powder |
| Cuisine | Sindhi |
| Course | Main course vegetarian |
| Prep time | 30-35 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams spinach leaves, finely shredded
- ½ medium bunch sorrel leaves, finely shredded
- 15-20 sorrel leaves
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1 inch ginger, finely chopped
- 3-4 green chillies, finely chopped
- 2 small long brinjals, cut into 1 inch cubes
- 1 small potato, peeled and cut into 1 inch cubes
- 4 tablespoons split Bengal gram, soaked for ½ hour and drained
- 2 large tomatoes, finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- Ginger strips for garnish
Method
- Heat oil in a pressure cooker and add cumin seeds. When they begin to change colour, add onions, mix and sauté till golden brown.
- Add ginger and green chillies, mix and sauté for a few seconds.
- Add spinach, shredded sorrel leaves, whole sorrel leaves, brinjal, potato, drained Bengal gram, tomatoes, turmeric powder, red chilli powder and salt and mix well. Add 1½ cups water and mix well.
- Cover and cook till one whistle is released. Reduce the heat and cook for 8-10 minutes more. Switch the heat off and open the lid when the pressure has reduced completely.
- Remove potato cubes with a slotted spoon and blend the remaining mixture with a hand blender till smooth. Add potato cubes and mix well.
- Transfer into a serving bowl, garnish with ginger strips and serve hot.
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