Recipe — Vegetable
Sai Bhaji
Sindhi Palak — spinach pressure-cooked with dal, eggplant & spices
Ingredients
| Spinach | 1 bunch |
| Tomatoes, medium | 2 |
| Brinjal (eggplant), small | 1 |
| Onion, medium | 1 |
| Channa dal (Bengal gram), soaked 2–3 hrs | 1 cup |
| Green chillies | 2–3 |
| Potato, small | 1 |
| Red chilli powder | 1 tsp |
| Turmeric powder | 2 tsp |
For Tempering
| Garlic | 2–3 cloves |
| Ghee | 1 tbsp |
Method
Wash and chop all the ingredients. Combine spinach, tomatoes, brinjal, onion, soaked channa dal, green chillies, potato, turmeric powder, red chilli powder, salt, and water in a pressure cooker. Pressure cook for 15–20 minutes. After all steam is released, blend or mash well until smooth.
Make a paste of garlic. Heat ghee in a small pan, add the garlic paste and fry briefly, then pour over the cooked bhaji.
Serve with steamed rice or chappati.