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Sindhi Sai Bhaji (Spinach and Mixed Vegetables)
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Recipe calls for Indian style whistling pressure cooker that emits a puff of steam and a 5 second whistle every few minutes. You may use whatever type of pressure cooker you have – note the conversion time of whistles to minutes is approximate. Main dish is served with paratha (bread) or steamed rice.

Serves: 6

Prep Time:
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Total Time:

West Indian Vegetarian-Dairy Main Dish

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1 each of carrot, capsicum (green bell pepper), onion, small cabbage, potato, eggplant,
3 tbsp. oil
1 cup okra, chopped
1 cup French beans
1 bunch spinach leaves, chopped
1 bunch coriander leaves, chopped
1 cup green gram dal (substitute chick peas), washed
1/2 cup horse gram dal (substitute yellow lentil), washed
4-5 green chilies, chopped
Water, for pressure-cooking
2-3 cloves garlic, minced
1 tsp. red chili powder
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. turmeric
1 tomato, whole
1/2 tbsp. ghee
Pinch asafetida powder


  1. Clean, wash and chop all the whole vegetables except the tomato.
  2. Heat oil in a pressure cooker; add all the vegetables, spinach and dals.
  3. Mix well, add enough water to cover the contents.
  4. Add the garlic, all the spices and mix well.
  5. Place whole tomato on top, cover and pressure cook for 3 whistles (about 10-12 minutes).
  6. Let contents cool and then hand mash or blend the contents.
  7. In a separate pan, heat 1/2 tablespoon of ghee and add a pinch of asafetida powder. When heated, add to the mashed vegetable.
  8. Serve hot.

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