"Sai Bhaji (Sindhi Cuisine)"

Name: "Sai Bhaji (Sindhi Cuisine)"
Cuisine: Pakistani
Ingredients: 250 Gms Spinach cleaned & chopped; 1/2 Cup Fenugreek Leaves cleaned & chopped; 1/4 Cup split chickpeas (soaked for 1 hr); 2 Onions finely chopped; 3 Green Chillies finely chopped; 1 Bringal finally chopped; 3 tomatoes finely chopped; 1 potato finely chopped (medium); 1 carrot finely chopped (medium); 1 Tbs Lemon juice; 1/2 Tsp Turmeric powder; 1 Tsp Salt (according to taste); 1/2 Tbs Desi Ghee; 2-3 Green chillies chopped; 2 Potatoes rounded shaped; 1 Bringal; 1 Tbs Lemon juice; 1/2 Tsp Red Chilli powder; 1 Tsp Coriander powder; to taste Salt; 1/2 Tsp Dried Mint; Oil; 1 Cup Rice; 1 Onion; 1/4 Tsp Red Chilli; 1/4 Tsp Garam Masala; 1 Cinnamon Stick; 2 pods Cardamom; to taste Salt; 1 1/2 Tbs Oil

Fi Aamir @cook_17366568

#itsculturalrecipe I came with Sai Bhaji which is very popular signature dish of Sindhi cuisines. As Sai Bhaji is loaded with greens and assorted vegetables, that's why it is rich in iron, folic acid, vitamin A,C,Ke, fiber etc... Usually it served with Bhugal chawar (rice cooked with sauteed onions), Aloo Tuk (double fried crispy Potatoes sliced), Sindhi Baigan, roasted papad and orange juice.

Fi Aamir @cook_17366568

Saved

Ingredients

For Sai Bhaji:
250 GmsSpinach cleaned & chopped
1/2 CupFenugreek Leaves cleaned & chopped
1/4 Cupsplit chickpeas (soaked for 1 hr)
2Onions finely chopped
3Green Chillies finely chopped
1Bringal finally chopped
3tomatoes finely chopped
1potato finely chopped (medium)
1carrot finely chopped (medium)
1 TbsLemon juice
1/2 TspTurmeric powder
1 TspSalt (according to taste)
For Tempering:
1/2 TbsDesi Ghee
2-3Green chillies chopped
Aloo Tuk & Sindhi Bhaingan:
2Potatoes rounded shaped
1Bringal
1 TbsLemon juice
1/2 TspRed Chilli powder
1 TspCoriander powder
to tasteSalt
1/2 TspDried Mint
Oil
Bhugal Chawar:
1 CupRice
1Onion
1/4 TspRed Chilli
1/4 TspGaram Masala
1Cinnamon Stick
2 podsCardamom
to tasteSalt
1 1/2 TbsOil

Saved

Steps

1

Heat 2 Tbs oil in pressure cooker, add finely chopped ginger and saute it after few seconds add onions and bonify till change it's colour.
2

Add green chillies and all vegs, leafy green vegs, soaked dal and tomatoes stir for 5 mints on high flame. Pour 1 1/2 cup of water and pressure cook for 3-4 whistle on medium heat or untill cooked properly.
3

When cool down completely, open the lid and slightly mash the curry with a ladle or a whisk. (I mashed it slightly coz I prefer to feel vegetables in every bite).
4

Add Lemon juice and cover lid for few seconds.
5

In a pan add green chillies along with oil... Pour it on sai bhaji and serve hot.
6

Aloo Tuk and Sindhi Baingan: Take a bowl, add all dry spices in it, mix well and set aside.
7

Now boil potatoes, drain on paper napkin and let it cool down. Press potatoes between your palm, just to have a slightly flatten them.
8

Heat pan with 1 Tbs oil and fry the pieces on high flame till golden and crisp. Drain on a pepper napkin and immedietely sprinkle the spice mix.
9

Slice Brinjel in thick roundels. Make cuts in it and sprinkle salt over them. Fry them in hot to medium heat. Drain on a paper napkin and sprinkle spice mix.
10

For Bhugal Chawar: Heat oil in a pan add onions. Fry till turn golden brown, now add whole spices, rice and water. Let it boil and give a dum for 10 minutes.
11

Tips:
👀 Don't use electric blender, because it will convert into very smooth paste and it cannot possible to taste each vegs in a bite.
👀 Fried potatoes serve immediately as they will loose their crispiness after some time.