SAI BHAJI

sINDHI DELICACIES


SAI BHAJI

INGREDIENTS

Spinach---------6-8 bunches
Khatta(Chowka) -2 bunches----Optional
Suava-----------1/2 bunch------Optional
Methi-----------1/2 bunch------Optional
Onion-----------2 medium size
Tomato---------2 medium
size
Soaked channa dal—1 cup
Green chilles---2-4
Ginger-------- 2” Pcs
Garlic--------2-3 Pcs
Cumin seed— 1/2 tsp
Turmirc powder—1/2 tsp
Salt------------1 tsp (as required)
Oil or Ghee----!/4 cup

METHOD
Wash the spinch in water 3,4 times and chopp and keep a side.
Heat oil in heavy bottomed vessel add cumin seeds add chopped onion fry it till light brown.add
Galic ginger paste add chapped tomatoes add turmeric powder crushed green chilli add soaked and
Washed dal finaly add chopped spinch (palk) salt and water cover it and keep on low flame till dal
Become tender. Mash with (Mandhiara) wooden stick or egg better . eat with simpl rice pulaw or
Mug dal khichni it will tast delitionsh.

Sindhi food has to start with Sindhi kadi !!!!

This is one of my son's favourite Sindhi dish and i guess its the same for lot of people around. the base of the kadi is made up of besan (gram flour) others also use tamarind but i avoid that because my son does not like sour taste. the vegetables required for the kadi are suran, drumstick, tomatoes, brinjal, beans, ladies finger/okra , potato.

below is preparation for 6 person. Like I have mentioned before my son likes it a lot so I need to consider double the quantity for him. I also share with my neighbours too. few them have it like a soup too. We relish it with rice.

Getting Ready with the ingredients (quantity)
Gram flour —50 grams, Cluster beans (gavar) 100gms, Okra 100gms, Drum stick 100gms, 2 tomatoes, Potato 50gms (optional), Yam (suran) 100gms, Brijal 100gms, Lotus roots 100gms (optional), Water 4-5glasses

For Tempering - Oil 2tbps, Cumin seeds 1tps, Fenugreek seeds 1tps, Red chilli powder 1tps, Turmeric powder 1tps, Curry leaves 6-7 leaves, Ginger 1 inch

Start cooking
Take the oil in a vessel and heat it, then add cumin seeds, fenugreek seeds and at the end put gram flour. Put it on Medium flame and keep stiring for 10-15 minutes. Most important step is stiring so that the gram flour does not burn. after some time the colour should change to light brown and there will be slight fragrance. Add four glasses of water, add turmeric powder, red chilles and salt to taste. Keep stirring till it boils and there should not be any lumps. Add all the vegetables (except Okra), ginger and curry leaves. Okra needs to be fried before adding. After adding the above vegie, let it boil until all the vegetables are done. If you like the tangy flour, then add the tamarind pulp at this time.

About 10-15 gms should do. Tamarind needs to soaked in water for 15 mins to get the pulp. approx can do this just before you start cooking.

Please let me know how this recipe worked out for you....