Sindh
Sai bhaji
Spinach, dill and chana dal, cooked down and mashed. Green, hearty and quietly brilliant.
45 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original237kcalsame
10 gproteinsame
8 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Wash the spinach, dill and methi in plenty of water, lifting them out so the grit stays behind. Drain and chop.
- 2Heat 1 tbsp oil, cook the onion until soft, then add the ginger garlic paste, green chilli, turmeric, chilli and coriander powders, and the tomato.
- 3Add the drained chana dal, greens, potato, brinjal, bottle gourd, salt and water. Pressure cook for 3 whistles and let the pressure release naturally.
- 4Mash coarsely with a wooden masher or the back of a ladle.
- 5Heat the remaining oil, fry the cumin, garlic and red chilli, and pour over the bhaji. Serve with rice or chapati.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.