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An authentic sindhi dish – Sausaag/Sai bhaji

I grew up having this dish at least once every week. It is so healthy, yet you can easily turn it into an unhealthy dish. As a kid, i never never liked having it & u know why – it has spinach & dal; which kid likes having it?? However i love having it now as its more like a stew or spinach soup to me.

This dish is a spinach curry with lots of vegetables & dal – a good accompaniment to rice, roti or just had as a soup with bread like me clipart-angel-female-smiley-emoticon-512x512-fe00

 

 

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What you need: This recipe serves 4 & it takes about 30 mins to make. 

Spinach(Palak): 1 bunch

Fenugreek leaves(methi): 1/2 bunch

Amaranth leaves:1/2 bunch (i din’t have this at hand, so i skipped it)

Vegetables: 1 cup (Use any vegetables : – brinjal, carrot, beans, potato, peas, corn. I used carrot, beans, peas, corn, and 2 baby potatoes cut in half)

Onion: 1/2 chopped finely (If you have small onion then use 1 whole onion)

Tomato: 2 chopped finely

Chana dal : 2/4 cup washed.

Green chilly: 2 chopped

Red chilly powder: 1/4 tsp

Coriander powder: 1 tsp

Turmeric powder: 1/4 tsp

Amchoor powder: 1 tsp

Water: 2 cups

Salt: to taste

Method:

– Chop & wash your leaves really well. You should wash spinach twice because of the dirt. It leads to kidney stones if its not washed well. So wash twice. All 3 leaves. If you dont have Amaranth then skip it. If you don’t have methi leaves then use 2 tsp of crushed kasoori methi.

– In a cooker, on medium flame, add 1 tsp oil. Wait for oil to heat up & add onions & green chilies. Saute for 2 mins till the onions turn translucent.

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– Then add the vegetables and saute for 2 mins.

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– Next add in the red chilly powder, coriander powder & turmeric powder. Add the chana dal. Mix well. Saute for 1 min.

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– Add the tomatoes now and mix. Give it a min.

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– Add all the leaves now and 2 cups water. (If you plan on serving it with roti then add just 1 1/2 cup water, for rice or as a soup add 2 cups).

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– Try to mix it to make all the leaves reduce in size a bit. About 2 mins. Then close the lid of the cooker. On medium flame, wait for 1 whistle and then simmer it for 15 mins.

– Let the pressure release on its own, after which, open the lid & mash it a bit. Now add in the salt & amchoor powder. Mix well & serve hot.

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Healthy & delicious. I had a big bowl with 1 slice of bread. The rice was not for me 🙂

 

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6 thoughts on “An authentic sindhi dish – Sausaag/Sai bhaji

  1. This is my absolute favorite, I love all sindhi food though and looking at your pics is making me nostalgic for dal pakwan, sai bhaji, koki, stuffed bhindi, sindhi curry, sev barfi – gosh I want it all right now!!!!

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