"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
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.
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
1 tbsp oil
1 tsp cumin seeds
2 cloves of garlic, grated 1" ginger, grated 1 green chili, slit
1 small onion, finely chopped
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.