Saturday, August 23, 2008

Sai Bhaji

I first tasted Sai Bhaji at my friend AK's home. She tells me that it is one of the Sindhi comfort foods and is very nutritious as a lot of vegetables, palak and leafy vegetables are used. She does not use carrot or methi in the recipe. But as I had these at home, I added them to the sai bhaji. Sai Bhaji can be enjoyed with rice or roti.

2 bunches palak or spinach
handful of methi or fenugreek leaves
1 medium onion
2 tomatoes (medium or large- depending on how sour you want it)
5 tablespoon chana dal
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
2 green chilies
1/2 cup chopped eggplant, pumpkin, carrot
1-2 medium potato
1 teaspoon coriander powder
1/4 teaspoon garam masala powder (optional)
1/2 cup carrot (optional)
1 teaspoon jeera or cumin seeds
1 teaspoon chopped ginger
1 tablespoon oil


Wash the chana dal and soak it in warm water for 2 hours. Wash the palak and methi leaves multiple times in water till all the sand particles are cleared. Heat oil in a pressure cooker or pan. Add cumin seeds and turmeric. Fry for a minute. Add ginger, chopped green chili and onions and fry till the onions are golden brown. Add chopped tomatoes and fry till the tomatoes are soft. Add coriander powder and chili powder and mix well. Add chopped eggplant, potato and carrot and chana dal. Add chopped palak and methi leaves. mix well and cook for 5 minutes. Add salt and 2 cups of water. If you are making it in a pan then cook with lots of water till the chana dal is soft (this may take 45 minutes to 1 hour). Pressure cook for 4-5 whistles. After the pressure drops, open the pressure cooker and mash the sai bhaji till all the ingredients are mixed well. Sprinkle garam masala on the sai bhaji and serve hot with rice or roti.

Preparation time: 45 minutes
Serves: 3-4