Sai Bhaaji is a typical Sindhi (western Indian) food. I got this recipe from my Editor (at my first job!) Sheila Shahani. This is how she makes it in her home. The greens and veggies in it make it a healthy meal choice. Serve Sai Bhaaji with hot Chapatis.
Prep Time: 2 hours, 00 minute
Ingredients:
- 3 tbsps Chana Daal - Split Bengal Gram (see link below for picture), 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" cubes
- 1 large onion cut into 1" cubes
- 1 cup chopped (1" cubes) eggplant
- 8-10 French beans, tops and tails cut off and strings removed
- 1 carrot cut into 1" thick circles
- 1 cup chopped (1" cubes) sooran/ elephant yam (optional)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1" piece of ginger grated
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 5 cloves garlic
- 1/2 tsp cumin seeds
- 2 finely chopped green chillies
- Salt to taste
Preparation:
- 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 - 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 till spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.
- Serve piping hot with fresh Chapatis.
