Aug 3, 2009

Sindhi Sai Bhaji


1 each - carrot, capsicum, onion, small cabbage, potato, brinjal, tomato, ladyfinger (okra)
100 gms. French beans
1/2 bunches each spinach, coriander, khatta (3 leaved) greens.
1/2 bunches any other leafy greens.
1 cup green gram dhal
1/2 cup horse gram dhal (channa dhal)
4-5 green chilies
2-3 cloves garlic
1 tsp. red chili powder
1 tsp. coriander seed powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafetida

How to Make:

Clean and wash dhal.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker; add all the vegetables, spinach and dhal.
Mix well; add enough water to cover the contents.
Add all masala and mix.
Place whole tomato on top, cover and pressure-cook for 3 whistles.
Cool the cooker, open and hand blends the contents.
Heat 1/2 tbsp. ghee add a pinch of asafetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Preparation time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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