T&T: Sindhi Saibhaji

I am very fond of greens..Back home in India, my mom used to get a different variety of keerai every day, and I would be the one to polish my plate. I am always on the lookout for preparing greens in different ways and when I came across the recipe for ‘Saibhaji‘ at ‘Sindhi Rasoi’, I was all for it. It is not only a different preparation than the one I am used to, but it is a really healthful one too…with the addition of a variety of veggies and dal into the mix.

I didn’t have dill leaves on hand..but I did have the radish greens that I had saved the other day..and I used it in place of it. I also added kasuri methi and dried dill in place of the other greens called for. In this way, it is a very forgiving dish too. The original recipe calls for the veggies to be sauteed in a little bit of oil, before pressure cooking the greens and dal. I just chopped the onion, tomatoes and the vakhar…yes thats what the veggies you add to the saibhaji are called in sindhi, into really small pieces and added them all together with the dal and spices. You may choose to saute the veggies first. Either way, it would taste deliciously creamy. Here is my version of the Sindhi Saibhaji.

1 bunch spinach
1 bunch radish greens (around the same quantity as the spinach)
1 tbsp kasuri methi
1 tbsp dried dill
2 large onions
4 large tomatoes
1 large potato
2 – 3 cauliflower florets
1/4 cup chopped frozen okra
1 small Indian eggplant
1 cup channa dal, soaked in water for 30 minutes
3 green chillies chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp ginger garlic paste

1 tsp oil
1 tsp mustard
1 tsp urad dal
1 tsp cumin seeds
2 red chillies broken
1 clove garlic, sliced thin

Chop the onions, tomatoes and veggies into small pieces. In a pressure cooker place the soaked dal, top it with the green chillies, chopped greens, kasuri methi and dried dill. Top this with the onions and tomatoes. The next layer is the turmeric powder and coriander powder. The final layer is the veggies and salt to taste. Add 1/2 cup of water. Remember that the veggies and greens will give out a lot of water too. Cook this for 1 whistle. Let the pressure release. Mash and combine the dals, greens and veggies with the back of a spoon. Taste for seasoning.

Heat oil for tadka. Add mustard, let splutter and add the urad dal and cumin seeds. Add the red chillies and garlic. Let it infuse the oil and add it to the saibhaji.

Verdict: This one was a myriad of tastes… creamy from the addition of the veggies and there is a slight bitterness from the radish greens and the kasuri methi, balanced perfectly by the tang from the tomatoes. A very different, yet delicious greens dish.

This goes to:
Tried and Tasted: Sindhi Rasoi @ Ria’s Kitchen, event series by Lakshmi hosted by Ria Mathew this month and to
Bookmarked recipes – Every Tuesday event @ Priya’s blog.

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