Name: Sai Bhaji - Sindhi Style recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 bunches spinach, washed, rinsed & chopped; 1 cup methi leaves (fenugreek), chopped; 1/2 cup chana dal (Bengal gram lentil), soaked for 30 minutes; 2 eggplants, chopped; 1 onion, chopped; 1" ginger, grated; 4-5 garlic cloves, chopped; 1-2 green chilies, chopped; 1/2 tsp. turmeric powder; salt to taste; 1/2 tsp. red chili powder or to taste; 1 tsp. coriander powder; 3 tbsp. oil; 1 tsp. ghee; 1 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 tsp. tomato paste; coriander leaves, fresh chilly & sliced lime to garnish

ABOUT Sai Bhaji - Sindhi Style RECIPE

This reminds me of the various regional food that India boasts of. One such simple and a traditional Sindhi dish is the Sai Bhaji, which is chana dal cooked with spinach, fenugreek leaves and eggplants. Other veggies and green can be added. A wholesome and a nutritious treat. I enjoy it with plain steamed rice. Country.......UAE.

Ingredients Serving: 4

2 bunches spinach, washed, rinsed & chopped
1 cup methi leaves (fenugreek), chopped
1/2 cup chana dal (Bengal gram lentil), soaked for 30 minutes
2 eggplants, chopped
1 onion, chopped
1" ginger, grated
4-5 garlic cloves, chopped
1-2 green chilies, chopped
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. red chili powder or to taste
1 tsp. coriander powder
3 tbsp. oil
1 tsp. ghee
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 tsp. tomato paste
coriander leaves, fresh chilly & sliced lime to garnish

Instructions

Heat 2 tbsp. oil in a pan and add the onion, ginger, half of the garlic and chilies. Saute till light brown in colour. Add the chopped eggplants and saute for 2 minutes on medium flame.
Now add the chopped greens, turmeric powder, red chili powder, salt to taste and coriander powder. Saute for 2-3 minutes till well combined.
Add the soaked chana dal and 1 cup water. Pressure cook for 6-7 whistles. Mix well and mash it up slightly. Transfer it to a serving bowl.
Heat the remaining oil and ghee. Add the cumin seeds and saute for a few seconds. Add the asafoetida and the remaining chopped garlic. Saute till it changes colour.
Add the tomato paste and saute for a few more seconds. Pour over the prepared Sai Bhaji and serve, garnished with coriander leaves, lime and fresh chily.

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