Sai Bhaaji is a typical Sindhi (western Indian) food. The greens and veggies in it make it a healthy meal choice. Serve Sai Bhaaji with hot Chapatis.
- 3 tablespoon Chana Daal (Split Bengal Gram) washed and soaked in warm water for 2 hours
- 2 bunches English spinach, roots cut off, washed and chopped roughly
- 1 handful of fresh dill leaves
- 2 large tomatoes chopped fine
- 1 handful fenugreek leaves
- 1 large potato cut into 1-inch cubes
- 1 large onion cut into 1-inch cubes
- 1 cup eggplant cut into 1-inch cubes
- 8 to 10 French beans, tops and tails cut off and strings removed
- 1 carrot cut into 1-inch thick circles
- 1 cup chopped (1-inch cubes) sooran/elephant yam (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1-inch piece of ginger grated
- 3 tablespoons vegetable/canola/sunflower cooking oil
- 5 cloves garlic
- 1/2 teaspoon cumin seeds
- 2 finely chopped green chillies
Gather the ingredients.
Mix the chana daal, all the vegetables, coriander powder, turmeric powder and ginger together in a deep pan/pressure cooker. Add 1/2 cup of water and cook till the daal is done; it should be fully mashed.
At this stage, there should not be too much water in the Bhaaji. If there is, dry it up by cooking some more.
Remove from heat and add salt to taste. Stir well.
Heat the oil in a small pan on medium heat. When hot, add the garlic, cumin seeds and green chillies to it. Fry until spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.
Serve piping hot with fresh Chapatis.