Please excuset he bad pic and just go for the recipe. This is sindhi style spinach and fenugreek rice (methi rice) which goes together in Sindhi food. I have been asked for this recipe and did not have it! Shame on me being sindhi and this being such a staple food in our homes.. Well here it is…its a copy and paste recipe from a long time ago .. but nevertheless a good genuine recipe..Thanks to my sister Renu..
SINDHI SAAI BHAJI
RECIPE AND PIC BY MY DEAREST SISTER RENU SAKHRANI..THANK U RENU ♥♥♥♥♥♥
There are TRULY so many versions to make this but – this is what I have been making for years and my kids swear by it
ONE and HALF BUNCHES SPINACH washed and cut into 2 inch pieces
ONE BUNCH METHI – Cleaned and WASHED
ONE Brinjal (EGGPLANT ) washed and cubed
TWO POTATOES – washed and cubed
TWO MEDIUM ONIONS chopped and cubed
FIVE RIPE TOMATOES – chopped and cubed
ONE HANDFUL OF BEANS – chopped and cut
1 Tbsp JEERA – FULL
1 Tsp – HALDI
1 tsp HING POWDER
4 -5 Tsps Jeera Powder
3 tsps Coraiander (dhania) powder
3 Green chillies (Optional)
One Palmful Channa dal – soaked in water
SALT TO TASTE
ONE BUNCH METHI – Cleaned and WASHED
ONE Brinjal (EGGPLANT ) washed and cubed
TWO POTATOES – washed and cubed
TWO MEDIUM ONIONS chopped and cubed
FIVE RIPE TOMATOES – chopped and cubed
ONE HANDFUL OF BEANS – chopped and cut
1 Tbsp JEERA – FULL
1 Tsp – HALDI
1 tsp HING POWDER
4 -5 Tsps Jeera Powder
3 tsps Coraiander (dhania) powder
3 Green chillies (Optional)
One Palmful Channa dal – soaked in water
SALT TO TASTE
Heat oil in a Pressure Cooker – add Hing – Jeera (full) and Turmeric powder and green chillies then add onions and fry till medium cooked –
add in the tomatoes – and cook them till they are sort of pureed – add Channa dal – followed by potatoes – beans and brinjal – then add
spinach and methi – mix together – add coriander powder – salt to taste
and put lid on and let pressure to 3 whistles – and open cooker when cooled down
Add lime juice if needed – or some people prefer tamarind juice to get it a little sour
add in the tomatoes – and cook them till they are sort of pureed – add Channa dal – followed by potatoes – beans and brinjal – then add
spinach and methi – mix together – add coriander powder – salt to taste
and put lid on and let pressure to 3 whistles – and open cooker when cooled down
Add lime juice if needed – or some people prefer tamarind juice to get it a little sour
nitu didi 