Best Subru Uncles Sai Bhaji Spinach The Sindhi Way Recipes

SAI BHAJI

Sai Bhaji image

This recipe I found in FEMINA by Roma Ghosh. It's a Sindhi recipe and it's good. If you like spinach, you sure will like this preparation too.

Provided by Nisha

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

400 g spinach
1 medium potato
1 onion
50 g white pumpkin or 50 g red pumpkins
50 g brinjal or 50 g eggplants
50 g chickpeas, soaked for 2 hrs (chanadal)
3 garlic cloves
1/2 inch ginger
2 tomatoes
2 green chilies
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 tablespoons oil
salt
2 tablespoons tamarind juice

Steps:

Chop all the veggies into medium sized pieces.
Put all the chopped vegetables together with all the spices and oil and half a cup water in a pressure cooker and cook for 10 minutes or until all the veggies are cooked and soft.
Remove from fire and allow to cool a little.
Using the back of a wooden spoon, mash all the vegetables and the dal and the spinach until they become a fine paste (no blender).
Put it back on heat and add the tamarind juice.
Mix well and serve hot with "bhuga chawar".

Nutrition Facts : Calories 177.2, Fat 7.7, SaturatedFat 1.2, Sodium 126.6, Carbohydrate 24.4, Fiber 5.6, Sugar 4.8, Protein 6.1

SUBRU UNCLE'S SAI BHAJI (SPINACH THE SINDHI WAY)

Subru Uncle's Sai Bhaji (Spinach the Sindhi Way) image

This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao (recipe posted separately). I learnt this from our family chef, Subru uncle when I was a teenager. Follow the recipe to the 'T' to have a delicious outcome at the end. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

7 1/2 cups fresh spinach leaves
1 tablespoon extra virgin olive oil
9 garlic cloves, peeled, washed and finely chopped
2 medium onions, peeled, washed and finely chopped
2 inches piece ginger, peeled, washed and finely chopped
1 tablespoon cumin seed
2 medium green chilies, washed and slit
3 medium tomatoes, washed and finely chopped
4 teaspoons coriander powder
2 teaspoons turmeric powder
1/2 teaspoon red chili powder
3/4 th cup channa dal, washed thoroughly, soaked and drained
2 medium potatoes, peeled, washed and cut into cubes
2 teaspoons salt
1 1/2 cups water
1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Steps:

1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
3. Heat oil in a pot/pressure cooker.
4. Once it is hot, add cumin seeds and allow to crackle.
5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
12. Add salt to taste and a cup of water. Mix well.
13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
15. Mix in 1/2 cup of water.
16. Remove from flame and serve hot with Brown rice pulao.