Healthy curry made with spinach,lentil and mix vegetables
Course: Side Dish
Cuisine: Sindhi Cuisine
Keyword: mix vegetable, sai bhaji, sindhi
Author: Anjana Chaturvedi
3cupSpinach / Palakchopped
1cuoBottle Gourd / Lauki
3/4cupDill Leaves/ suwa bhaji/ shepu
1/2cupBengal gram /chana daal
3mediumTomatoes / Tamatar
1mediumPotatoes / Aloo
3/4cupBrinjals / Baingan
3/4cupYam / Suran
10Cluster beans /Guvar phali
3tbspRaw Mango / Kachcha Aamchopped
1.5 tbspGinger / Adrakchopped
1.5tspSalt / Namak
1/2tspTurmeric Powder / Haldi Powder
For The Tempering /tadka
3tbspClarified Butter / Desi Ghee
1/2tspAsafoetida / Hing powder
5Green Chillies / Hari Mirchchopped
Wash and chop potato and yam in medium size pieces and bottle gourd ,brinjal,raw mango,ginger and tomato in small pieces
Wash and chop spinach ,dill (remove the hard and thick steams of dill and spinach) and green chilies and trim the ends of whole cluster beans and make 1 inch size pieces.
Wash,scrap and make thin slice of lotus steam .
Wash and soak chana daal in water for approx. 1/2 hour
Heat ghee in a pressure cooker,then add chopped green chilies and asafoetida.
Now add ginger,soaked chana daal and spinach ,saute for few seconds.
Add all the vegetables and 2 cups of water and pressure cook for 3-4 whistle on medium heat or till cooked properly.
When cool down completely, open the cooker and slightly mash the curry with a ladle or a whisk.
Some prefer to grind it with a hand blender and make it into a smooth paste,but I prefer to mash it slightly and bite and feel the vegetable.so you can do according to your preference.taste great both ways:)
Add 1/2 cup water(can add 1- 1 .5 cup,according to the thickness u want) then mix and cook for 3-4 minutes on low heat
Add 1 tsp ghee and serve hot
1 - If raw mango is not available then add mango powder OR lemon juice at the end of cooking.
2--khatta bhaji-Indian sorrel leaves