This is a traditional Sindhi cuisine packed with nutrition. It is one complete meal which is easy cook and yet very tasty. I often make it when I am tired of eating same old same old curries, parathas, daals etc. I particularly like it as the bhaji (curry/sabzi) is combination of not just one or two but many vegetables which is perfect to feed my little picky eater.
If you are going to try sai bhaji for the first time, then I would suggest to pair it bhuge chawal and not just plain rice. The caramelized onions add extra flavor to the meal. And since we are talking about Sindhi cuisine, how can we forget to serve papad :)
Happy cooking and enjoy your meal !!
Sai bhazi
Ingredients
Spinach – 1 bag
Fenugreek – 1 small bunch
Dill – 1/4 cup, chopped
Channa Daal – soak ½ cup for at least 5-6 h
Onion – 1 medium
Tomato – 1 medium
Ginger – 1 inch, chopped
Garlic – 3-5 cloves, chopped
Mixed vegetable of your choice. I use following:
Cumin seeds – 1 tsp
Dhaniya powder (cilantro) – 1.5 tsp
Turmeric – 1 tsp
Cumin powder – 1 tsp
Garam masala =- 1 tsp
Vegetable oil
Ghee - optional
Method:
Ingredients:
Red onions – sliced, 1 medium
Cumin seeds - 1 tea spoon
Black cardamom – 1
Salt
Sugar
Ghee – preferable choice but you can use any vegetable oil – 2 tbsp
Basmati rice – 1.5 cups, washed and drained.
Water - 3 cups
Method:
Heat ghee or oil in pressure cooker, add cumin seeds, black cardamom followed by sliced onions. Add some sugar and salt and cook to caramelize onions. Next add drained rice. Mix gently to not break the rice grains. Add water little more than 3 cups of water. Pressure cook on medium heat for 1 whistle. Turn off the heat. Let the cooker release the pressure by itself. Open the cooker, transfer the rice in a serving dish and fluff with fork
Optional: you could also garnish with some caramelized onion.
If you are going to try sai bhaji for the first time, then I would suggest to pair it bhuge chawal and not just plain rice. The caramelized onions add extra flavor to the meal. And since we are talking about Sindhi cuisine, how can we forget to serve papad :)
Happy cooking and enjoy your meal !!
Sai bhazi
Ingredients
Spinach – 1 bag
Fenugreek – 1 small bunch
Dill – 1/4 cup, chopped
Channa Daal – soak ½ cup for at least 5-6 h
Onion – 1 medium
Tomato – 1 medium
Ginger – 1 inch, chopped
Garlic – 3-5 cloves, chopped
Mixed vegetable of your choice. I use following:
- Small baby eggplant – 2 , diced in small cubes
- Potato – 1 small, cubed
- Carrot – 1 medium, chopped
- Green peas – ½ cup
- Lauki (opo or gourd) – 1 cup, diced
Cumin seeds – 1 tsp
Dhaniya powder (cilantro) – 1.5 tsp
Turmeric – 1 tsp
Cumin powder – 1 tsp
Garam masala =- 1 tsp
Vegetable oil
Ghee - optional
Method:
- Heat oil in pressure cooker, add cumin seeds to crackle followed by ginger, garlic, onions and tomatoes. Give a nice stir and add salt and pressure cook for 3-5 whistles on high heat and release the pressure. Cook down the mixture by mixing and smashing the big pieces of tomatoes, onions, garlic.
- Once it starts drying up, add turmeric, dhaniya powder, cumin powder and mix till the mixture starts leaving oil.
- Add all the chopped veggies, daal, chopped greens. Add some water. Adjust for salt and add garam masala.
- Pressure cook on medium heat for 2 whistles.
- Let the cooker release the pressure.
- Open the lid of cooker and stir the curry. You can also pulse with stick blender to get smooth texture (don’t over blend it. I normally don’t use stick blender. I like the chunky texture)
- Transfer the curry in a serving dish and add a dollop of ghee !! enjoy warm with bhuga chawal.
Ingredients:
Red onions – sliced, 1 medium
Cumin seeds - 1 tea spoon
Black cardamom – 1
Salt
Sugar
Ghee – preferable choice but you can use any vegetable oil – 2 tbsp
Basmati rice – 1.5 cups, washed and drained.
Water - 3 cups
Method:
Heat ghee or oil in pressure cooker, add cumin seeds, black cardamom followed by sliced onions. Add some sugar and salt and cook to caramelize onions. Next add drained rice. Mix gently to not break the rice grains. Add water little more than 3 cups of water. Pressure cook on medium heat for 1 whistle. Turn off the heat. Let the cooker release the pressure by itself. Open the cooker, transfer the rice in a serving dish and fluff with fork
Optional: you could also garnish with some caramelized onion.
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