Sindhi Sai Bhaji Recipe - Cooking Index
Sindhi Sai Bhaji Recipe - Cooking Index
| 1 | Spinach | |
| 1 | Khatta saag | |
| 1/4 | Tomatoes | |
| 1 | Brinjal (small) | |
| 2 | Lady's finger - (2 to 3) | |
| 1 | Onion (medium) | |
| 1 cup | 237ml | Chana dal - (soaked for 2 hours) |
| 1 | Potato (small) | |
| 6 | Green chillies - (6 to 8) | |
| Salt to taste | ||
| For Tarka | ||
| 4 | Garlic cloves - (4 to 5) | |
| 1 tablespoon | 15ml | Ghee |
Wash and chop all ingredients finely for the bhaji. Pressure cook for 10 minutes. Whisk well with Multi Chef to mix.
For Tarka:
Heat ghee, add finely chopped garlic and pour over bhaji immediately, when borrowed and cover. Serve with boiled rice or chapattis.
Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Average rating:
6 (2 votes)
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