International Cuisine

Sindhi Sai Bhaji from Pakistan | bookmarked recipes

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)

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Prep time : 15 mins  | Cook
time :
15 mins | Serves : 4

Spice level : Medium

Difficulty level : Easy

Serving suggestions : Plain Rice 
/ roti

Ingredients

  • 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

Tempering:

  • Garlic pods – chopped – 2 nos
  • Jeera / cumin seeds – ½ TBSP
  • Asafoetida – ½ tsp

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Method:

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

To serve:

Prepare tempering with remaining garlic, 1 tsp oil and jeera
(cumin seeds)
 

Pour over the gravy and serve immediately with plain rice and
papad

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11 Comments

  1. Sindhi Sai bhaji has been on my to-make list for a very very long time. Will have to make it some time soon.

  2. Varada's Kitchen

    I have never tried using onion with greens but gravy with greens always looks great.

  3. very interesting and impressive dish!!!

  4. That's a delicious dish kalyani, I can imagine how tough it must have been to select just 3..:)

  5. Sindhi bhaji looks awesome…Will try for sure

  6. Priya Suresh

    Can smell the flavour of this bhaji rite from here, fingerlicking dish.

  7. Sneha's Recipe

    Yummy and interesting bhaji.

  8. The gravy looks great 🙂 Yet another new dish to me

  9. wow thats an interesting bhaji 🙂 looks alluring !!

  10. An interesting new dish..looks awesome!

  11. This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!. Customers Reviews.

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