Sai Bhaji (Sindhi Vegetable Curry)
Ingredients
- 150 g dried chana dal
- 1 tbsp minced ginger
- 3–4 chiles, chopped
- Oil
- 3 small bunches fenugreek leaves, finely chopped
- 2 bunches spinach, finely chopped
- Small amount of soy leaves, finely chopped
- 2 average-size tomatoes, chopped
- 2 eggplants, chopped
- 2 potatoes, chopped
- 8–10 ea. okra
- 50 cloves garlic, minced
- Salt to taste
- 2 pinches turmeric powder
- 1 tbsp red chile powder
Method
- Soak the chana dal overnight. Drain and transfer dal to a pot.
- Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
- Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
- Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
- Stir the garlic and dal into the vegetables.
- Serve hot.