Sai Bhaji

Prep: 25 mins | Cook: 20 mins | Servings: 4

Ingredients 

For Bhaji

1 tbsp Oil

2 Small Eggplants, chopped

4-5 Lady Fingers, chopped

½ Cup Cauliflower Florets

1 Small Potato, peeled & chopped

1 Medium Bunch Spinach, cleaned & chopped

1 Small Bunch Sorrel Leaves/Khatti Palak, cleaned & chopped

Few Dill Leaves/Shepu, cleaned & chopped

2 Medium Onions, chopped

2 Green Chilies, chopped

1 -inch Ginger, chopped

¾ Cup Split Bengal Gram/ Channa Dal, soaked & drained

2 tsp Coriander Powder

½ tsp Turmeric Powder

Salt, to taste

For Tempering

1 tsp Oil

½ tsp Cumin Seeds

2 Dry Red Chilies, broken

5-6 Garlic Cloves, sliced

Method

  • For bhaji, heat oil in a pressure cooker. Saute eggplants, lady fingers, cauliflower, potatoes for few minutes.
  • Add all green leaves and saute for further few minutes.
  • Now add rest of the ingredients and mix well. Add half cup of water and cover with lid and cook until 3-4 whistles.
  • Remove the lid and mash everything well.
  • Now for tempering, in a pan heat oil. Add cumin seeds, red chilies and saute.
  • Now add garlic and saute till garlic is brown.
  • Pour this tempering over the prepared bhaji and mix.
  • Serve hot with rice.

 

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