*SAI BHAJI
* This is a recipe that a Sindhi friend of mine shared with me. There are numerous versions of this recipe and almost every Sindhi household has its own version. Preparation Time : 10 mins. Cooking Time : 25 mins. Serves 2. *Ingredients * 3 tablespoons split Bengal gram <http://glossarydisc.asp/?id=471&Typ=Cook> (chana dal <http://glossarydisc.asp/?id=471&Typ=Cook>) 3 cups spinach <http://glossarydisc.asp/?id=138&Typ=Cook> ( palak<http://glossarydisc.asp/?id=138&Typ=Cook>), chopped ¾ cup khatta bhaji (khatta palak <http://glossarydisc.asp/?id=138&Typ=Cook>) ½ teaspoon cumin <http://glossarydisc.asp/?id=493&Typ=Cook> seeds ( jeera<http://glossarydisc.asp/?id=493&Typ=Cook> ) 1/3 cup onions <http://glossarydisc.asp/?id=136&Typ=Cook>, chopped ½ cup potatoes <http://glossarydisc.asp/?id=4&Typ=Cook>, chopped ½ cup brinjals <http://glossarydisc.asp/?id=415&Typ=Cook>, chopped 2 teaspoons ginger <http://glossarydisc.asp/?id=129&Typ=Cook>- garlic<http://glossarydisc.asp/?id=201&Typ=Cook>paste 1 teaspoon chilli powder <http://glossarydisc.asp/?id=566&Typ=Cook> 2 teaspoons coriander <http://glossarydisc.asp/?id=460&Typ=Cook> seed (dhania) powder a pinch turmeric powder <http://glossarydisc.asp/?id=462&Typ=Cook> (haldi<http://glossarydisc.asp/?id=462&Typ=Cook> ) 2 tablespoons oil <http://glossarydisc.asp/?id=572&Typ=Cook> salt <http://glossarydisc.asp/?id=573&Typ=Cook> to taste *Method * 1. Combine the chana dal with 1 cup of water and pressure cook for 1 whistle. Drain the excess water and keep aside. 2. Heat the oil in a pressure cooker and add the cumin seeds. 3. When the seeds crackle, add the onions, potatoes, brinjals and ginger-garlic paste and sauté for 5 to 7 minutes. 4. Add the chilli powder, coriander powder, turmeric powder and salt and sauté for 2 to 3 minutes. 5. Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 2 whistles. 6. Allow to cool slightly and whisk the mixture well. Reheat and serve hot with rice or rotis. *Tips * Khatta bhaji is available at most vegetable vendors. It looks like a smaller version of spinach leaves and the leaves are slightly sour in taste.
