Monday, 19 November 2012

Sindhi saag (sai bhaaji)

   Sai meaning green and bhajji meaning vegetables, this sindhi dish has an great fusion of vegetables along with greens.  This is quite addictive and ever since I made them, my husband, who is an fussy eater, demands them atleast once an week   :)  And, yes who wont resist such an delecious bhajji with an healthy pack of ingredients?  :)


I tried this bhajji many times, and altered the composition of dal to vegetable ratio.  I found the below one to be quick and easy.  Traditionally these bhajji is served with rice, though they make an excellant combo with roti/paratha/dosa etc.  And, yes, there is not limits or constraints on the vegetables added, you can go ahead and experiment with your own stocked up vegetables, because this bhajji will never disappoint you :P




By making this saag, you are sure to save-in a lot of time and at the same time, they never compromise you on taste.  And yes, they are sure to earn you a lot of praise too :)  So, try and benefit yourselves :)
 
Preparation time: 20 minutes
Cooking time: 20 minutes (Excluding cooling time of 15 minutes)
Serves: 4

Ingredients required

To be pressure cooked
  • 2 cups of  finely chopped palak (spinach) leaves, which is one bunch
  • 3/4 cups of  chana dal (soaked for two hours)
  • 4 tsp finely chopped onions
  • 1/2 cup of tomatos, finely chopped
  • 1 tsp ginger-garlic paste
  • 1/2 cup of   finely chopped carrot
  • 1/2 cup of  finely chopped beans
  • 3/4 cup of  cauliflower florets
  • 1/2 cup of  finely chopped radhish
  • 1 tsp garam masala(optional)
  • Salt, to taste
  • 1/2 tsp turmeric/haldi
  • 1 cup of water
For temper
  • 3 tsp oil
  • 1/2 tsp rai
  • 1/2 tsp jeera
  • 6-7 curry leaves
  • 2-3 red chillies, broken
  • 4-5 garlic cloves pounded

Method

Combine all ingredients under pressure cooking section and cook for two whistles.  In a separate pan, add all ingredients for temper one by one and add to cooked dal.  Serve hot with dosa/roti




Enjoy!!!!

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