Sindhi Sai Bhaji or mixed vegetables

Name: Sindhi Sai Bhaji or mixed vegetables
Prep time: 20m
Cook time: 45m
Yield: 4-6
Cuisine: Indian

A nutritious mixed vegetable dish, this one's great for a post-weekend meal

Cuisine:Indian

Cook time:45m

Prep time:20m

Servings:4-6

3 tbsp split chickpeas (chana dal), soaked

50gm spinach

50gm fenugreek leaves

25gm dill leaves (sua bhaji)

2 medium tomatoes, chopped

2 medium potatoes, peeled and diced

1 medium carrot – optional

4 tbsp shelled peas – optional

1 medium onion, chopped

1 level tsp salt

½ level tsp turmeric

5/8 cup (150ml) of water

3 tbsp oil or ghee

6 cloves of garlic, chopped

1 tbsp fresh ginger, grated

1 level tsp coriander-cumin powder

2 tbsp fresh coriander leaves, finely chopped

1. Wash and drain soaked daal. Clean and wash spinach, fenugreek and dill.

2. Discard and hard stems and chop finely.

3. Place together spinach, fenugreek, dill, tomatoes, potatoes, carrot, peas, onion, salt and turmeric in a pressure cooker with water.

4. Put on the lid and bring steadily to one pressure.

5. Reduce heat and cook 15 minutes.

6. Allow pressure to return to normal before removing the lid. Open the lid and mix the mixture thoroughly. Heat oil, fry garlic and ginger.

7. Sprinkle coriander-cumin powder and pour it over the vegetable mixture. Simmer for 10 minutes.

8. Serve hot, garnished with coriander.

Image courtesy: Shutterstock

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