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Our Recipes
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Sindhi Saibhaji |
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INGREDIENTS: |
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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 chilies
2-3 clovettes garlic
1 tsp. red chili powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafetida
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METHOD: |
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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 pressurecook for 3 whistles. Cool the cooker,
open and handblend the contents. Heat 1/2 tbsp. ghee add a pinch
of asafetida add to the mashed vegetable. Serve hot with paratha
or steamed rice
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Making time: 30
minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh |
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