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Sindhi Saibhaji | Sai Bhaji

Yields3 ServingsCook Time20 minsTotal Time20 mins

 1 Bunch spinach
 0.50 Bunch fresh Fenugreek Leaves (Meathi Leaves)
 0.50 Bunch fresh dill
 0.25 Bunch fresh Indian sorrel (Khatti bhaji -Optional) OR use 4 small Diced Tomatoes
 0.25 Cup Bengal Gram (Chana Dal)
 1 Diced potato
 1 Chopped onions
 1 Diced carrots
 1 small brinjal Diced
 1 tsp Chopped ginger
 Green chillies to taste
 0.50 tsp Turmeric powder
 1 tbsp Oil
 Salt to taste
 1 cup water
 5 Garlic flakes chopped

Soak the Bengal Gram in water for one hour and drain.
Wash and chop all the vegetables.


Pour oil in a pressure cooker and heat.


Add vegetables and stir for few minutes.


Add salt, tumeric and water.


Cook the contents on high flame for about 15 minutes.


Reduce the flame to medium and simmer for 10 minutes more.


Allow it to cool for sometime.
Smash the vegetables and adjust salt to taste.


Take small vessel and pour some oil and heat it.Add the chopped garlic ,wait till light brown.Put this in the Bhaji & cover for few minutes.
Sai Bhaji is ready to serve.

Nutrition Facts

Servings 0