How do you choose 3 recipes amongst 300+ all-star recipes that were dished out as part of the international blogging Marathon that concluded recently ? It was indeed a tough task, but based on my personal favourites and family preferences, tried out 3 dishes (and more!) for this week's theme of Bookmarked recipes.
The first today is Sindhi Sai Bhaji (from Pakistan, actually) bookmarked from PJ's blog. She had about 80+ salad and soup combos too - but I had done enough justice to both salads and soups in my own blog, so this curry caught my eye as soon as I saw it.
Thank you PJ (and Vaishali), for a wonderful recipe - contrary to what I thought, we loved the garlicky taste and aroma of the curry. Although I didnt follow it to the T (mashed brinjals is not on my fav list :D), we enjoyed it with steamed rice for a lovely dinner (that explains the low light in the pics :-)).
With nippy winters, spinach is available fresh and easily. I am sure we shall be making this very often. Sending this dish to BM 46 under bookmarked recipes (ABC world Marathon)
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Spice level : Medium
Difficulty level : Easy
Serving suggestions : Plain Rice / roti
- Mixed veggies – 1 cup (potato, carrots, cauliflower, beans is what I used)
- Spinach – ½ bunch
- Dhuli moong dal (slightly dehusked green gram, with skin on) – 2 handfuls
- Channa dal – ½ cup
- Onion – 1 large
- Tomato – 1 medium
- Garlic pods – 2
- Dry masala powders : Coriander, cumin, garam masala, red chilli and turmeric
- Salt – to taste
- Oil – 1 TBSP
- Garlic pods – chopped - 2 nos
- Jeera / cumin seeds – ½ TBSP
- Asafoetida – ½ tsp
Soak the dals for ½ hour in warm water.
Pressure cook the dals, vegetables, greens with salt and half of the masala powders – let it cook for 2-3 whistles.
Once done, add 1 cup of water and mix well.
In a pan, sauté chopped onions, garlic pods, tomatoes, half the minced garlic till onions turn slightly brown. Add the cooked stuff from the pressure cooker - Let it simmer, add the rest of the spices and check for salt.
Turn off the flame when you get a thickish gravy
Prepare tempering with remaining garlic, 1 tsp oil and jeera (cumin seeds)
Pour over the gravy and serve immediately with plain rice and papad