RECIPE OF THE MONTH

SINDHI SPINACH - SAI BHAJI

Serves 12

This is the most popular vegetable dish in Sindhi cuisine. A light and nutritious combination of greens, vegetables and split yellow peas it is served daily in traditional families, in summer, with rice and plain yogurt.

1 cup split yellow peas (channa dal)
1 tablespoon oil
1 ½ teaspoon cumin seeds
1 tablespoon peeled, minced ginger
1 tablespoon chopped garlic
3-4 chopped green chilies,
1 medium onion, chopped
1 bell pepper, chopped
3-inch piece round eggplant, cut in 1” cubes
15 green beans, cut in ½” pieces
1 carrot, cut in ½” pieces
1 medium potato, cut in 1” cubes
2 Roma tomatoes, chopped
1 teaspoon turmeric
2 10 oz. packages frozen spinach, thawed
OR 12 cups fresh spinach, chopped
½ bunch fresh dill, chopped
OR 2 tablespoons dried dill 2 teaspoons salt or to taste
3 tablespoons tamarind concentrate, or to taste

1. Wash channa dal in several rinses of cold water. Soak 20- 30 minutes.

2. Heat oil in a 4 quart saucepan. Add cumin seeds and sauté 30 seconds. Add ginger, garlic and chilies. Sauté 1 minute.

3. Add onion, bell pepper, eggplant, beans, carrot, potato and tomatoes. Add turmeric. Mix well.

4. Add spinach, dill and drained channa dal. Add 1½ cups water. Mix well, cover and bring to a boil. Lower heat to medium and cook about 30 minutes.

5. Add salt and tamarind. Mash with potato masher or with back of spoon, so vegetables and dal are well mixed. Continue to cook, until mixture is thick, about 10-15 minutes.

6. Serve with rice or any Indian bread.




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