Subru Uncle'S Sai Bhaji (Spinach The Sindhi Way)

Name: Subru Uncle'S Sai Bhaji (Spinach The Sindhi Way)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

501

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Subru Uncle'S Sai Bhaji (Spinach The Sindhi Way) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!