Sindhi Sai Bhaji
Ingredients:
1 each – carrot, capsicum, potato, brinjal, tomato; cubed,
1 large onion; chopped,
100gms ladyfinger (okra),
100gms French beans,
1/2 bunch of spinach; chopped,
1/2 bunch of sua (dill weed); chopped,
1/4 bunch of khatta saag; chopped,
2 green chillies,
1 cup chana dal (horsegram); soaked for 2 hours,
3-4 cloves of garlic; minced,
A pinch of heeng (asafoetida),
A pinch of amchur (dry mango powder),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp dhania (coriander seed) powder,
Salt to taste,
Oil and ghee for tempering,
Water for gravy.
Method:
Add all the ingredients except ghee and asafoetida to the pressure cooker and pressure cook upto 3-4 whistles. Let the pressure cooker cool down. Later transfer all the contents to a blender and blend till smooth. Or use a hand blender. Heat ghee in a small saucepan on low flame(for tempering), when hot and add asafoetida, immediately put of the flame (to avoid it from burning). Pour over the mashed vegetable, mix well and serve hot with parathas or steamed rice.
