Sindhi traditional Plate Methi Pulao Sai bhaji

Name: Sindhi traditional Plate Methi Pulao Sai bhaji
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gm spinach; 1/4 cup finely chopped Methi / Fenugreek leaves Cleaned and chopped; 1/4 Cup Split chickpeas/Chana dal soaked for 1 hour; 2 onion chopped; 2 green chillies; 1 tsp ginger; 4 garlic pods chopped finely; 3-4 tomatoes chopped; 1/2 tsp haldi/turmeric powder; to taste Salt; 1/2 tsp red chilli powder; 1 cup rice washed several time; 4-5 garlic chopped; 2 Green chilies chopped; 2 cups methi(fenugreek leaves) washed and finely chopped; 2 Tomatoes chopped; to taste Salt; 2 onions; 4-5 karela/bitter gourd; 6-7 garlic cloves; 1 spoon Ginger; 1/2 spoon Turmeric powder; 1/4 t red chilli Powder; 1 tsp Coriander Powder; 2 green chillies; to taste Salt

Kavytta Lahori @cook_25441678

#virtualtreat
Sindhi all time favorite platter loved by all foodies everything which reminds you about the original basic kitchen masalas and veggies which is healthy and tasty.. Methi pulav ,sai bhaji with stuffed karela, fried arbi ,bundi raita accompanied with
fryums ,papad salad and kaju katli

Kavytta Lahori @cook_25441678

Saved

Ingredients

1 hour

2 people

SAI BHAJI / DAL PALAk
250 gmspinach
1/4 cupfinely chopped Methi / Fenugreek leaves Cleaned and chopped
1/4 CupSplit chickpeas/Chana dal soaked for 1 hour
2onion chopped
2green chillies
1 tspginger
4garlic pods chopped finely
3-4tomatoes chopped
1/2 tsp haldi/turmeric powder
to tasteSalt
1/2 tspred chilli powder
Dish Methi pulav
1 cuprice washed several time
4-5garlic chopped
2Green chilies chopped
2 cupsmethi(fenugreek leaves) washed and finely chopped
2Tomatoes chopped
to tasteSalt
Dish Stuffed karela
2onions
4-5karela/bitter gourd
6-7garlic cloves
1 spoonGinger
1/2 spoonTurmeric powder
1/4 tred chilli Powder
1 tspCoriander Powder
2green chillies
to tasteSalt

Saved

Steps

1 hour

1

For sai bhaji..Heat oil in cooker,add onions + green chilli and fry till translucent.
Add ginger garlic paste and fry till raw smell leaves.
Add tomatoes and fry till it softens.
Add all the veggies and stir fry for a minute.
Add chilli powder + coriander powder + garam masala powder + turmeric + salt and fry for few seconds.
Now add the soaked dal and mix well.
Now add the chopped khatta leaves + palak and mix well.
Stir fry till the leaves shrink.
2

Add half cup of water and cook till 3 to 4 whistles in pressure cooker..
3

Once the pressure releases,add kasuri methi powder and mash it with wooden masher or blend for few seconds to a coarse mixture.
4

2nd dish Methi Pulav. Heat oil in a wok. Add chopped garlic and chillies. Saute until garlic is light brown. Add washed fenugreek leaves, turmeric powder and salt.
Cook for 3-4 mins on high flame until moisture evaporates. Add ¼ cup of water and cover the wok. Cook for 3-5 mins till Methi is cooked. Add 2 cups of water, Roll boil, add rice to boiling water and cook till half done. Add tomatoes and cook the rice until water evaporates. Cover the wok and cook on low flame for 2-3 mins.
5

3rd dish..wash and Peel karela and give it a cut and put salt and keep aside for half and hour..then grind all the given ingredients by thick paste with no water Now wash the karela again and stuff this paste properly and tie them with cotton thread so the mixture doesn't flow out during cooking..
6

In a pan heat some oil and cook karela on low to medium flame for half an hour by turning them occasionally and it's ready