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