Subru Uncle's Sai Bhaji (Spinach the Sindhi Way)

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
  • 2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
  • 3. Heat oil in a pot/pressure cooker.
  • 4. Once it is hot, add cumin seeds and allow to crackle.
  • 5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
  • 6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
  • 7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
  • 8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
  • 9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
  • 10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
  • 11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
  • 12. Add salt to taste and a cup of water. Mix well.
  • 13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
  • 14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
  • 15. Mix in 1/2 cup of water.
  • 16. Remove from flame and serve hot with Brown rice pulao.
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