Blend it till the mixture is coarse using a hand blender. Allow the steam to escape before opening the lid. Add the spinach, khatta bhaji, fenugreek leaves, dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles. Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. When the seeds crackle, add the onions, ginger-garlic paste and green chilli paste and sauté on a medium flame for 1 to 2 minutes. To make sai bhaji pressure cooker recipe, heat the oil in a pressure cooker and add the cumin seeds. Sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji is a traditional bhaji from the sindhi repertoire is a nutritious and balanced meal in itself when served with rice or rotis. The complete Sindhi meal with Basar jo pulav, ( onion pulav) sookha aloo( potatoes with dry spices) Boondi raita, some fryums and onion carrot achar.Sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with 28 amazing images. Add this tadka to the sabji…mix well and serve. Lastly heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic and fry till pale golden.
![sindhi sai bhaji sindhi sai bhaji](https://nutssys.files.wordpress.com/2019/12/img_9493.jpeg)
Open the lid, and churn with a wooden hand churner( mandiro) or an electric whisk. When tomatoes are pulpy, add chopped turaiya and cook till the turaiya start letting out water.Īdd the chopped spinach and 1/4 cup of water.Ĭlose the cooker and cook for 3 to 4 whistles. Saute till fragrant.Īdd chopped onion and saute till golden brown.Īdd 1 tbsp of garlic, ginger and green chillies.Īdd tomatoes, corriander powder, turmeric, salt Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin and hing. She always panfried the tikkis which were yummy… A close cousin to the hara bhara tikkis which we relish at Indian restaurants.ĭo try this simple recipe and serve with any simple pulav or phulkas.ģ50 gms peeled and chopped turaiya/ ridge gourd I remember my mother making tikkis out of left over saibhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. Spinach was not my favourite vegetable when we were growing up, but as an adult it definately has a special place in my list of favourite vegetables. Adding garlic once while cooking and once as a tadka just enhances the taste. We cook it in the pressure cooker and mash it towards the end till everything is one beautiful green smooth sabji. The way this sabji is cooked is almost like the famous sindhi saibhaji, but the addition of turaiya gives it super silky texture. But, this version of mummy is really very tasty.?
![sindhi sai bhaji sindhi sai bhaji](https://thumbs.dreamstime.com/z/traditional-sindhi-meal-bhugge-chawal-fried-potatoes-sai-bhaji-colorful-indian-rice-dish-made-basmati-spices-fresh-158606693.jpg)
Aisi, otherwise would mean only spinach cooked plain with out the addition of any other vegetables.
![sindhi sai bhaji sindhi sai bhaji](https://i.pinimg.com/originals/a1/4c/e4/a14ce49a78832a8199fdf1d61e438e30.jpg)
She sometimes served it with plain chappatis and sometimes with mitho lolo( sweet flat bread).The only thing that she omitted was chillies. It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we sindhis call as phote bhugun turiyuoon And to be frank I loved eating both these variations. She made sure I ate this sabji every second day for 40 days after child birth. Supposedly very good for lactating mothers. Todays Delicious recipe is in memory of my dear mother in law, who made this particular version of spinach and turaiya, whenever I had given birth to my children.