Friday, December 7, 2007

Sindhi Saibhaji

This recipe sounds new for me. I asked my husband have you ever tasted “Sindhi Saibhaji”. He said not even the name I heard. But still I dared to try it. It came out good.

This recipe is good to take to any potluck, or when to cook for a no. of people.

Learnt From:

I learnt this from Sanjeev Kapoor’s Cook Book.

Serves for: 8-10 people.


Carrot --- 1
Capsicum --- 1
Cabbage --- ¼
Potato --- 1
Brinjal --- 1
Tomato --- 1
Ladyfinger / Okra --- 2
French Beans --- 100 gms or ½ cup when chopped
Palak / Spinach leaves --- ½ bunch or 1 cup
Coriander leaves --- 1 small bunch
Green gram dal / Whole Moong dal / Pesalu --- ½ cup
Channa dal --- ¼ cup
Green chilies --- 8 very small
Onion --- ¼ of big one
Garlic --- 3 cloves
Red chilly powder --- 1 ½ tsp
Coriander powder --- 2 tsp
Salt --- 1 ½ tsp
Turmeric --- ¼ tsp
Oil --- 3 tblsn
Ghee --- 1 tsp
Asafoetida (Inguva) --- big pinch


If you want you can even add Khatta (3 leaved) greens and any other leafy vegetable to it.


In a bowl … add ½ cup of green gram dal and ¼ cup of channa dal. Clean with water. Keep aside.
Clean and chop spinach leaves. Keep aside.
Except tomato chop all the vegetables (Carrot, Capsicum, Cabbage, Potato, Brinjal, Okra, French beans, green chilies, onion). Keep aside.
Chop 3 garlic cloves and coriander leaves too and keep them aside.
Heat 3 tblsn of oil in a pressure cooker.
Add the cleaned dals, chopped vegetables and spinach leaves to the cooker.
Add 3 cups of water to cooker.
Add 1 ½ tsp of salt, 1 ½ tsp of red chilly powder, 2 tsp of coriander powder, ¼ tsp of turmeric powder. Mix well.
Place whole tomato on the top of the contents. (Don’t chop tomato. If you add chopped tomato … because of that sourness the dals wont cook properly.)

Cover the cooker. Pressure cook for 3 whistles. Wait till the pressure goes off which takes around 15-20 minutes.
Drain the excess water in the cooker to other bowl. Keep the drained water aside.
Mash all the cooked stuff with a big ladle or with a masher.
Add the drained water to the cooker. Mix well.
In a deep pan, heat 1 tsp of ghee. Stir fry chopped garlic. Add a big pinch of asafetida and then add all the mashed stuff to the pan. Mix well. Adjust salt and red chilly powder if needed.

Keep it on medium-high heat for 10 minutes.

Add chopped coriander leaves to it. Turn off the heat. Transfer to a serving bowl. You get one more bowl of this much quantity. In picture I have taken one bowl. In comes in large quantity.

Have it with chapathis or parathas or rice.

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