Sai Bhaji is a traditional Sindhi recipe. This dish is a powerhouse of nutrients as it is a combination of green leafy vegetables and dal. It is best served hot with rotis or pulav. Check out Ruchi Bharani’s take on this popular Sindhi dish.
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Ingredients
-Indian sorrel, chopped
-Spinach Leaves, chopped
-1 tsp cumin seeds
-2 tsp Asefoetida
-2 medium size onions, chopped
-1 1/2 tsp garlic, chopped
-1 1/2 tsp ginger, chopped
-Bottel gourd, chopped
-Aubergine, chopped
-Potatoes, chopped
-Tomatoes, chopped
-1 bowl of soaked Gram Dal
-1 tsp finely chopped green chilli
-Salt to taste
-1/4 tsp turmeric powder
-1 tsp red chilli powder
-1 tsp coriander-cumin seed powder
-Oil for cooking
Method
– Heat oil in a pressure cooker.
– Once the oil is hot, add the cumin seeds, asafoetida, onions, ginger and garlic and saute the ingredients for a couple of minutes.
– Cook the onion for about 2 minutes but make sure that they do not turn brown.
– Add the bottle gourd (soaked in water), aubergines and potatoes and cook them for a couple of minutes.
– Add the tomatoes and mix well.
– Add the gram dal (chana dal), green chillies, khatta bhaji and the spinach leaves and stir well.
– Add salt, turmeric powder, red chilli powder and coriander and cumin seed powder and mix well.
– Add water and cover the pressure cooker with a lid. Let it cook until 1 whistle on high flame and then for 10 minutes on low flame.
– Once done, turn off the flame and let the pressure cooker cool down for at least 15 – 20 minutes.
– Once you open the lid, slightly mash the bhaji with a masher.
– Sai bhaji is ready to be served.
Director: Narayan Thakur
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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