Subru Uncles Sai Bhaji Spinach The Sindhi Way Recipes

Steps:

• With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• Keep aside.
• Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• Transfer the tamarind pulp in a clean bowl.
• Keep aside.
• Heat oil in a pot on medium-high flame.
• When its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once it stops spluttering and crackling, add curry leaves and green chillies.
• Stir-fry for a minute or two.
• Then add the whole red chillies and stir-fry for another minute.
• Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• Mix well.
• Then add turmeric powder, red chilli powder and corriander powder.
• Mix well and continue to stir-fry for 2-3 minutes.
• Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• Squeeze them as well as you can to extract the juice/pulp out of them.
• Now add the crushed tomatoes alongwith the juice squeezed out.
• Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• Add salt and mix well.
• Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• Stir well and bring to a boil.
• Lower flame, then add about 7 cups more of water.
• You can add upto 3-4 cups more also, if required.
• Mix well and allow it to boil for 15 minutes.
• Then add tamarind pulp and stir well.
• Boil for 10-15 more minutes.
• Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Steps:

• Chop all the veggies into medium sized pieces.
• Put all the chopped vegetables together with all the spices and oil and half a cup water in a pressure cooker and cook for 10 minutes or until all the veggies are cooked and soft.
• Remove from fire and allow to cool a little.
• Using the back of a wooden spoon, mash all the vegetables and the dal and the spinach until they become a fine paste (no blender).
• Put it back on heat and add the tamarind juice.
• Mix well and serve hot with "bhuga chawar".

Steps:

• 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. 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. Heat oil in a pot/pressure cooker.
• 4. Once it is hot, add cumin seeds and allow to crackle.
• 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. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
• 7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
• 8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
• 9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
• 10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
• 11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
• 12. Add salt to taste and a cup of water. Mix well.
• 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. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
• 15. Mix in 1/2 cup of water.
• 16. Remove from flame and serve hot with Brown rice pulao.