Sindhi Saibhaji Recipe
Ingredients:
1 Bunch Spinach or Palak
1/2 Bunch Dill
1 Onion (diced)
1 Potato, unpeeled, cut in medium size pieces (Optional)
1 Eggplant, cut in medium size pieces (Optional)
2 Tomatoes/1 Can (chopped)
1-2 tsp Tamarind Juice
1/2 Cup Chana Daal (Soak for 15 mins)
1/2 tsp Ginger (grounded)
5-6 Garlic Cloves (Chopped)
1-2 Green Chilies (Chopped)
1 tsp Cumin seeds
1 tsp mustard seeds
Some hing/ asafoetida
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 tsp Turmeric Powder
1 Cup Water
Salt to taste
Oil
Cilantro to garnish
How to make sai bhaji:
Chop Spinach, Dill and wash properly.
Heat oil in a pressure cooker, add green chili, cumin, mustard seeds, hing and once it stops splattering, add onions. Fry till golden brown.
Add ginger and garlic, and stir for one minute.
Add soaked chana daal, tomatoes, potatoes and eggplant and all powdered spices.
Sauté for a few minutes.
Add chopped spinach and dill and tamarind juice. Mix well.
Now add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
When pressure is normalized, mash the daal and spinach roughly, or carefully use hand blender to mash it.
Optionally, heat ghee in a pan for some additional tadka and some more cumin seeds and 1 chopped garlic clove. Once it starts to splutter pour it on the bhaji.
Serve hot, with jeera rice or with sindhi bhuga chawal.