Punjabi-styled pickle

     Well, this post is most special to me, because this is my first achaar/pickle post.  All thanks to my dear potluck partner, Shoba from Foodmazaa.

With an hot mid-summer,  it is true that we always look upon to chilled beverages, but this pickle, I must say, is an all-weather-dish.  Especially to all savoury-lovers, this is an real treat.  The choice of spice mix is perfect, as it infused the smell of mesmerizing achaar, and to top that, you are making this with vegetables - puts forth an healthy option, isn't it?  

Yes, yes, I know... my time off is exceeding between posts -  nowadays, I am struggling to catch upon my usual routine, with my daughter shifted to another school, that includes odd sets of timings.  I, have hardly tried anything, but, I promise to be back in lane soon, keep in touch, guys :)

Kandhe ki tarkari

This gravy is mildly spiced as it is cooked with veggies & onion-garlic sauce

Ingredients required

To make paste

• 4-5 sprigs of spring onion (bulb alone)
• 10 garlic pieces
• 3 tsp oil

other

• 1 tsp whole jeera
• 1/2 cup of chopped green part of spring onions
• 2 cups of finely chopped vegetables like radhish, carrot, cauliflower, peas
• 1 tsp of salt

Method

Grind onion  bulb, oil  and garlic to form paste

In a kadaai, add paste, jeera and green part of spring onions.  Saute well.

Add other veggies and cook till done. Adjust salt and garnish with coriander leaves

Mooli patta ki dal

Raddhish leaves are called as mooli patta.  Since it is actively available during this winter season, better to buy and consume a lot in cooking because they have lots of nutritious values like iron, minerals etc.  Here radhish leaves are combined with toovar dal and is tempered with mild spices.

Ingredients required

For temper

• 3 tsp oil
• 1/2 tsp jeera
• 1/2 tssp hing/perungayam
• 3-4 broken red chillies
• 3-4 curry leaves
• 4 tsp finely chopped onion

other

• 1/2 cup finely chopped raddhish leaves
• 1/2 cup boiled toovar dal
• Salt, to taste

Method

Add ingredients for temper one by one.

Throw in radhish leaves and saute till partially done.  This should take ten minutes on simmer flame.

Add in boiled toovar dal, adjust salt.  Cover and cook.  Serve hot with roti/rice

Authentic Sindhi Sai Bhaji Recipe | Healthy Spinach and Lentil Curry

Sai Bhaji is one of the most beloved dishes from Sindhi cuisine. The word "Sai" means green and "Bhaji" means vegetables. This wholesome one-pot meal combines fresh leafy greens, lentils, and a variety of vegetables into a nutritious and delicious dish.

Ever since I started making this Sai Bhaji at home, it has become a family favorite. Even my husband, who is usually a picky eater, asks for it almost every week! Packed with the goodness of spinach, lentils, and vegetables, this recipe is proof that healthy food can be incredibly tasty.

The best part is its versatility. You can customize the vegetables based on what you have in your refrigerator, making it an excellent recipe for using up leftover vegetables. Traditionally, Sai Bhaji is served with steamed rice, but it also tastes wonderful with roti, paratha, dosa, or even plain bread.

Why You'll Love This Recipe

✔ Rich in protein and fiber
✔ Loaded with vitamins and minerals
✔ One-pot healthy meal
✔ Kid-friendly and family-friendly
✔ Perfect for meal prep
✔ Naturally vegetarian and nutritious

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• 2 cups finely chopped spinach (palak)
• ¾ cup chana dal, soaked for 2 hours
• 4 tsp finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ cup finely chopped carrot
• ½ cup finely chopped beans
• ¾ cup cauliflower florets
• ½ cup finely chopped radish
• 1 tsp garam masala (optional)
• Salt to taste
• ½ tsp turmeric powder
• 1 cup water

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken
• 4–5 garlic cloves, crushed

Method

1. Combine all the ingredients listed under "To Be Pressure Cooked" in a pressure cooker.
2. Add water and cook for 2 whistles.
3. Allow the pressure to release naturally.
4. Lightly mash the cooked mixture to achieve a thick consistency.
5. Heat oil in a small pan.
6. Add mustard seeds and cumin seeds.
7. Once they splutter, add curry leaves, red chillies, and crushed garlic.
8. Sauté until fragrant.
9. Pour the tempering over the cooked Sai Bhaji and mix well.
10. Serve hot with steamed rice, roti, paratha, or dosa.

Serving Suggestions

• Steamed rice
• Phulka or chapati
• Paratha
• Dosa
• Multigrain roti

Enjoy this comforting bowl of Sindhi goodness with your family!