Sai Bhaji (Spinach the Sindhi Way)

Time

Prep 45 min · Cook 60 min · 105 min total

Difficulty

medium

1. 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. 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.

   20 min
3. 3

   Heat oil in a pot/pressure cooker. Once it is hot, add cumin seeds and allow to crackle. 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.

4. 4

   Fold in chopped onions and chopped green chillies. Stir-fry until browned. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.

5. 5

   Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.

   5 min
6. 6

   Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly. Add salt to taste and a cup of water. Mix well.

7. 7

   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.

   45 min
8. 8

   Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.

9. 9

   Mix in 1/2 cup of water. Remove from flame and serve hot with Brown rice pulao.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.