Sai Bhaji

INGREDIENTS

• 1kg spinach, washed, cut and boiled
• 100 grams carrots, cubed
• 150 grams bottle gourd, cubed
• 150 grams brinjal, cubed
• 1 medium-sized potato, cubed
• 40 grams raw mango, cubed
• 100 grams chana dal, soaked for 2 to 3 hours
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, finely chopped
• 25 grams ginger, finely chopped
• 1 teaspoon cumin seeds
• 2 teaspoons dried fenugreek leaves (kasuri methi)
• Few dill leaves (optional)
• 2 tablespoons ghee
• 1 teaspoon red chilli powder
• Salt to taste

METHOD

• In a pressure cooker, heat 1 tablespoon of ghee.
• Add the cumin seeds. Once they start crackling, add the ginger and green chilli. Sauté for 20 seconds.
• Add the onions and cook on a medium flame. Once they are translucent, add the tomatoes.
• Add 2 teaspoons of water and sauté for a minute on medium.
• Add all the other vegetables except the spinach and sauté for about 3 minutes on medium.
• Add the spinach and soaked chana dal. Add 3 teaspoons of water and close the lid.
• Cook for 4 whistles and then blend lightly with a hand blender. Do not blend fully.
• Put the cooker back on the flame, add the salt and red chilli powder and cook for about 3 minutes on a medium flame. Put off the flame and transfer it into a serving dish.
• Heat 1 tablespoon of ghee in a small saucepan. When warm, add the dried fenugreek leaves. Cook for about 15 seconds and pour it over the vegetable mix.
• Enjoy with a side of onion pulao or paratha, curd and papad!