Pakistan - Sindhi Sai Bhaji

This dish or rather this post was not scheduled to be posted today!When I was deciding to make something from the P lettered country for Culinary journey across the globe, I first chose Poland, then Portugal,then changed it to Philippines.Finally I settled on Pakistan!!

And even when I chose Pakistan, I had a set of recipes in mind. Then I got chatting with Vaishali and she directed me to some dishes and I had it all planned out.

So finally what am I posting?The dishes I made last month on a day that I wanted a quick lunch and I had very little time as I my dear maid suddenly took a day off without prior infirmation! I put this in the draft and let it sit there.

It was only later that I realized that I did have 2 Sindhi recipes ready in my drafts and I rejoiced that I had one country less to cook for this series!

So here it is - Sindhi Sai Bhaji and Bhuga Chawara ,phulka and a potato curry[not from Sindhi cuisine]

 First some fun / interesting facts on Pakistan...
Now to the cuisine. I am going to talk about the Sindhi cuisine here...

 Some of the popular dishes include...
Now to today's recipe...

This is one of the tastiest ways to cook greens and I am still wondering why I never tried this before!!

I used:
Adapted from Ribbons to Pastas

Mixed vegetables- 1 cup[I used potato, carrots, brinjal],chopped into chunks
Spinach-1 bunch,roughly chopped
Channa dal-1 cup
Onion-1, roughly chopped
Tomato-1, roughly chopped
Ginger- 1" piece, minced
Galic-3 pods, chopped
Turmeric powder- 1/4 teaspoon
Coriander powder- 1 teaspoon
Red chili powder- 1 teaspoon
Kasuri Methi-1/2 teaspoon
Salt to taste


Chopped garlic- 1 tablespoon
Red chili powder- 1/4 teaspoon
Oil-1 tablespoon

Take the vegetables, greens, dal in a pressure cooker and add the salt and the masala powders.Add 3 cups of water and mix.

Pressure cook for 3 hisses / 15 minutes. When the pressure releases, mash the mixture and transfer it into a serving dish.

Heat oil for tempering and add the garlic and chili powder. When the garlic starts to turn brown,pour over the gravy and serve

Tastes best with Bhuga Chawara...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

An InLinkz Link-up

Bon Appetit...

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