After having made the Bhuga Chawaran, there was no way I would have given Sai Bhaji, a skip. It’s the Sindhi Palak Saag which is usually served as an accompanying dish. Not wanting to stop short of a perfect Sindhi dinner, I ordered a bunch of fresh spinach and some carrots for the dish. It’s a hearty and wholesome diet, what with the spinach, pulses and veggies providing all the required nutrition for the body. The dish also requires dill leaves but since they weren’t available I had to do without it.
Ingredients:
- 1/2 bunch Spinach
- 1 tsp ginger garlic paste
- 1/4 cup channa dal
- 1 Potato
- 1 Onion
- 1/2 tsp Tumeric Powder
- 1 tbsp Oil
- 1 Carrot
- Salt to taste
- 1-2 tsp Tamarind juice
- 1 cup Water
- 1tsp Cumin seeds
- 1 Green Chili
- 2 tsp Coriander Powder
Method:
- Soak the channa dal for 1 hour and keep it aside
- Chop all the vegetables
- In a pressure cooker, heat some oil and fry chopped onions till they turn pink.
- Add ginger garlic paste and stir again.
- Add soaked chana daal, chopped tomatoes, carrots, green chili and all dry masalas except cumin.
- Cook for a few minutes till they turn light brown.
- Add washed and chopped spinach and tamarind and stir till the spinach wilts.
- Add water and pressure cook for 2-3 whistles
- When pressure is out, take a hand masher and mash roughly
- In another pan heat some oil; add cumin and after it crackles, add this to the blended/slightly mashed Sai bhaji.
- The Sai bhaji is ready and should be grainy not smooth.
- Serve hot with Bhuga Chawaran or Rotis
Preparation time: 30 minutes
Serves: 3