Sindhi Sai Bhaji

Name: Sindhi Sai Bhaji
Cuisine: Indian
Ingredients: 1 cup chana dal soaked; 1 bundle spinach chopped; 1/2 bundle fenugreek leaves chopped; 2 onions finely chopped; 1/2 inch ginger grated; 4-5 garlic cloves chopped; 1 green chilli slit; 1/4 lauki grated; 1/4 pumpkin grated; 1 potato grated; 1 carrot grated; 3 tomato puréed; 1 tsp cumin seeds; Pinch hing; to taste Salt; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp red chilli powder; 1/2 tsp garam masala; 1 tbsp oil

Vaishali Singh @cook_15667007

Bangalore

A one pot meal which can be served with roti or rice.
#abantiskitchen

Vaishali Singh @cook_15667007

Bangalore

A one pot meal which can be served with roti or rice.
#abantiskitchen

Saved

Ingredients

1 cupchana dal soaked
1 bundlespinach chopped
1/2 bundlefenugreek leaves chopped
2onions finely chopped
1/2 inch ginger grated
4-5garlic cloves chopped
1green chilli slit
1/4lauki grated
1/4pumpkin grated
1potato grated
1carrot grated
3tomato puréed
1 tspcumin seeds
Pinchhing
to tasteSalt
1/2 tspturmeric powder
1 tspcoriander powder
1 tspred chilli powder
1/2 tspgaram masala
1 tbspoil

Saved

Steps

1

Wash and soak the chana dal and keep aside till you prepare the tadka.
2

In the cooker add oil and let it heat. Add cumin seeds and hing and cook till cumin seeds start to crackle.
3

Add onions, ginger, garlic and green chilli and cook till onions turn translucent.
4

Add all the dry masalas and add the puréed tomatoes and cook for 5 mins.
5

Add the grated veggies and spinach and fenugreek leaves and cook further for 5 -7 mins.
6

Add soaked chana dal and water according to the consistency of gravy you need and pressure cook for 20 mins. Simmer the gas after the first whistle.
7

Switch off the flame after 20 mins and allow the pressure to release. Serve with roti or rice.