Subru Uncle'S Sai Bhaji (Spinach The Sindhi Way) - cooking recipe

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)
Preparation
    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.

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