Subru Uncle's Sai Bhaji (spinach The Sindhi Way)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 7 1/2 cups fresh spinach leaves
• 1 tablespoon extra virgin olive oil
• 9 garlic cloves, peeled, washed and finely chopped
• 2 medium onions, peeled, washed and finely chopped
• 2 inches piece ginger, peeled, washed and finely chopped
• 1 tablespoon cumin seed
• 2 medium green chilies, washed and slit
• 3 medium tomatoes, washed and finely chopped
• 4 teaspoons coriander powder
• 2 teaspoons turmeric powder
• 1/2 teaspoon red chili powder
• 3/4 th cup channa dal, washed thoroughly, soaked and drained
• 2 medium potatoes, peeled, washed and cut into cubes
• 2 teaspoons salt
• 1 1/2 cups water
• 1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
• 1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Recipe

• 1 1. buy 1 kg of spinach leaves and wash them thoroughly. separate the leaves from the stalks. chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
• 2 2. take channa dal in a bowl. clean it to remove stones, dirt, etc. wash it thoroughly and then soak it in plenty of water for 20 minutes. drain before using for preparation.
• 3 3. heat oil in a pot/pressure cooker.
• 4 4. once it is hot, add cumin seeds and allow to crackle.
• 5 5. once the cumin seeds stop crackling, add chopped ginger and garlic. stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
• 6 6. fold in chopped onions and chopped green chillies. stir-fry until browned.
• 7 7. add all the spice powders i.e. turmeric, red chilli and corriander powders.
• 8 8. now add the drained channa dal. mix well and stir-fry for five minutes on medium heat.
• 9 9. fold in the cubed potatoes. mix well and allow them to cook for 5 minutes.
• 10 10. next add the chopped tomatoes and mix well. cook on medium-high flame until softened.
• 11 11. fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. mix thoroughly.
• 12 12. add salt to taste and a cup of water. mix well.
• 13 13. cover and allow to pressure cook for upto 4 whistles. if you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
• 14 14. remove from heat and mash well. a good way to do this is to mash from all sides to the center gradually.
• 15 15. mix in 1/2 cup of water.
• 16 16. remove from flame and serve hot with brown rice pulao.