Sai Bhaji

Sai Bhaji by Kamla Thadani

Ingredients

1. Spinach – 750gms
2. Methi – 150gms, fresh or dry
3. Dill – 150 gms, fresh or dry
4. Chana Dal – 150gms
5. Gourd – 150 gms
6. Yam – 150gms
7. Carrots – 2large
8. Brinjal – 250gms
9. Onions – 2, large, chopped
10. Green Chilies – 2 or to taste
11. Salt – to taste
12. Ginger Paste – 2 Teaspoons
13. Garlic Paste – 2 Teaspoons
14. Garlic – 4 cloves, chopped
15. Tomatoes – 5, medium, chopped fine
16. Coriander Powder – 2 1/2 Teaspoons
17. Turmeric Powder – 1 Teaspoon
18. Zeera Powder – 1/2 Teaspoon
19. Oil – 3 Tablespoons
20. Oil/Ghee – 1 Tablespoon, for tempering

Method

Heat 3 tablespoons of oil in a pan. Add the onions and sauté till pink. Add the ginger, garlic and tomatoes and sauté till oil separates. Add the dry spice powders, stir a few times then add the vegetables and dal. Add ½ cup of water and pressure cook till you hear 1 whistle.Turn off the heat. Mix the vegetables and dal together. Before serving, heat 1 tablespoon of ghee. Brown the chopped garlic and temper the dal mixture.