Sindhi Sai Bhaji
A comforting and wholesome Sindhi spinach stew cooked with chana dal, fresh fenugreek leaves, and mixed vegetables. Tempered with aromatic garlic and cumin, this nutrient-packed dish is traditionally enjoyed with rice and roasted papad.
45min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a pressure cooker, combine the soaked chana dal, spinach, fenugreek leaves, eggplant, potato, tomato, green chillies, ginger, turmeric, salt, and 1.5 cups of water.
2
Pressure cook on medium heat for 3 to 4 whistles until the dal and vegetables are soft and tender.
3
Allow the pressure to release naturally, then use a wooden masher to coarsely mash the cooked mixture until smooth yet slightly textured.
4
Heat ghee or oil in a small pan, add cumin seeds and let them splutter.
5
Add the minced garlic and chopped onions, sautéing on medium heat until the garlic turns a rich golden brown.
6
Stir in the coriander powder and red chilli powder, frying for 30 seconds until fragrant.
7
Pour the spiced garlic tempering into the mashed spinach mixture, stir well, and simmer for 5 minutes before serving hot.
Ingredients
2 cups tightly packed chopped fresh spinach (palak)
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1/2 cup chopped fresh fenugreek leaves (methi)
1 small eggplant, finely diced
1 small potato, peeled and diced
1 medium tomato, chopped
1 medium onion, finely chopped
2 green chillies, chopped
1 inch piece ginger, grated
6 cloves garlic, minced
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp cumin seeds
2 tbsp ghee or vegetable oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.