Sai Bhaji

This is one of the rare Sindhi dishes that does not demand too much oil, and is nutritious in every sense of the word. It is a very subtle dish, and can be cooked on any given day because it is low on spices.

Ingredients

1 bunch Spinach (palak) chopped fine
1/2 bunch of dill leaves (sua, sabsige) chopped fine
1 cup channa dal soaked for at least 3 hours
1 big carrot, peeled and cubed
2 onions, cut into small sized pieces
1 tablespoon ginger paste (or 1 inch ginger, finely chopped)
2 tomatoes, pureed, and cut into small pieces
1 big potato, peeled and cubed
3 green chillies or to taste
Salt to taste
1 tsp turmeric
1 tsp amchur powder (optional)
1 tsp coriander (dhania) powder
41/2 cups water

For the seasoning
2-3 tablespoon oil
1 tsp jeera
4-5 cloves garlic chopped fine


Mix all the ingredients (except those for seasoning) in a pressure cooker and cook till done. The mixture should become a smooth paste.

Heat oil in a kadai. Add the jeera seeds. After they stop spluttering, add the garlic and fry till it turns brown.

Add the seasoning to the cooked mixture and mix well. Add red chilli powder if necessary.

Add a dash of ghee (clarified butter)

Serve with rice.