Saturday, December 1, 2007

Sai Bhaji

Probably, every state in India has their own version of mixed vegetable curry. Kerala has Aviyal, Maharashtra has Rishichi Bhaji (A must for Rishi Panchami), Undhiyo of Gujarat, Khutkhute of Goa.... The list goes on. Sai Bhaji is Sindhi delicacy of mixed vegetables. It is very simple to make but is really delicious.

Sai Bhaji
Ingredients
1 bunch spinach, cleaned & roughly chopped
1/2 cup fresh dill leaves, cleaned & roughly chopped
1/4 cup fresh fenugreek leaves (Optional), cleaned & roughly chopped
1 carrot, peeled, diced
1 small potato, peeled, diced
1 zucchini, diced
1 small eggplant, diced
1 small tomato, diced
1/2 cup chana daal, soaked for 4 hours

Salt to taste
1 tsp paprika

Tempering
1 tbsp oil
1 tsp cumin seeds
2 cloves of garlic, grated
1" ginger, grated
1 green chili, slit
1 small onion, finely chopped

Method
1. Pressure cook chana daal, green vegetables and other vegetables for 2 whistles. I generally put chana daal in one, greens in other and vegetables in the third container of the pressure cooker.
2. Heat oil. Add all the ingredients for the tempering. Keep frying till onion is uniformly reddish.
3. Meanwhile, blend the greens in a mixer quickly.
4. Add all the vegetables and greens in the oil.
5. Add paprika and salt to taste.
6. Simmer for 11 minutes.
7. Serve hot with Koki.

Note
1. I generally do not add zucchini and tomatoes to the pressure cooker since they get cooked quickly. I add them raw along with the cooked vegetables.
2. It will still taste good if one or two vegetables are omitted.
3. Generally ridgegourd/Turiya/Dodka/Shirale is used, I substituted it with zucchini.
Check out Miri's (of Peppermill ) version of Sai Bhaji here.

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