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Sai Bhaji - Spinach And Mixed Vegetables Recipe - Easy Main Course Recipe By Ruchi Bharani -

2015-02-10 0 1,012

Sai Bhaji is a traditional Sindhi recipe. This dish is a powerhouse of nutrients as it is a combination of green leafy vegetables and dal. It is best served hot with rotis or pulav. Check out Ruchi Bharani's take on this popular Sindhi dish. Ingredients: Indian sorrel, chopped Spinach Leaves, chopped 1 tsp cumin seeds 2 tsp Asefoetida 2 medium size onions, chopped 1 1/2 tsp garlic, chopped 1 1/2 tsp ginger, chopped Bottel gourd, chopped Aubergine, chopped Potatoes, chopped Tomatoes, chopped 1 bowl of soaked Gram Dal 1 tsp finely chopped green chilli Salt to taste 1/4 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander-cumin seed powder Oil for cooking Method: - Heat oil in a pressure cooker. - Once the oil is hot, add the cumin seeds, asafoetida, onions, ginger and garlic and saute the ingredients for a couple of minutes. - Cook the onion for about 2 minutes but make sure that they do not turn brown. - Add the bottle gourd (soaked in water), aubergines and potatoes and cook them for a couple of minutes. - Add the tomatoes and mix well. - Add the gram dal (chana dal), green chillies, khatta bhaji and the spinach leaves and stir well. - Add salt, turmeric powder, red chilli powder and coriander and cumin seed powder and mix well. - Add water and cover the pressure cooker with a lid. Let it cook until 1 whistle on high flame and then for 10 minutes on low flame. - Once done, turn off the flame and let the pressure cooker cool down for at least 15 - 20 minutes. - Once you open the lid, slightly mash the bhaji with a masher. - Sai bhaji is ready to be served. Director: Narayan Thakur Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited

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