Tuesday, February 16, 2010

Sindhi Saibhaji

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:

  • Clean and wash dals.
  • Clean, wash and chop spinach and vegetables except tomato.
  • Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
  • Mix well, add enough water to cover the contents.
  • Add all masalas and mix.
  • Place whole tomato on top, cover and pressure cook for 3 whistles.
  • Cool the cooker, open and hand blend the contents.
  • Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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