| This healthy and delicious side dish shared by Mrs Jaya Mahbubani was featured in the Harmony Magazine for SoulFood and SoulMates – a column by Jigyasa & Pratibha. Here silver couples share their views about life and love, and their favourite foods. Click to read the interview with Mrs Jaya & Mr Narain Mahbubani. |
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SAIBHAJI – A recipe from Jaya Mahbubani
A popular Sindhi dish that is easy to prepare & flexible since many of the ingredients are optional and can be easily substituted.
Spinach leaves ( palak) – 2 bunches, chopped
Bengal gram (chana dal) – 4 tablespoons, soaked
Brinjal (baingan / eggplant) – 1 medium sized, cubed
Potato – 1 large, cubed
French beans – 5-10, chopped
Carrot – 1, diced
Onion – 1 medium, chopped fine
Ginger – 1 inch piece, chopped fine
Green chillies – 3-4, chopped fine
Garlic cloves – 4, chopped fine
Tomatoes – 2 large sized, roughly chopped
Turmeric powder – ¼ teaspoon
Chilli powder – ½ teaspoon
Cumin powder – ½ teaspoon
Dry mango powder (amchur) – ½ teaspoon
Salt to taste
Oil – 1 tablespoon
If available
Sorrel leaves (khatta bhaji ) – ½ bunch
Dill (sua) – 1 cup
Fenugreek leaves (methi) – 1 handful
1. Heat the oil & add the onions, ginger & green chillies. Lower the flame & gently sauté until the onions turn translucent.
2. Add the chopped tomatoes and cook for a minute.
3. Add the Bengal gram and chopped vegetables (brinjal, potatoes, beans, carrots) and pressure cook until the gram has cooked (2-3 whistles).
4. Add the remaining ingredients (chopped greens & masalas) except the garlic & pressure cook up to 1 whistle. (Some people add the greens along with the other vegetables but it is preferable to add them at the final stage since they don’t require as much cooking as the bengal gram.)
5. Blend well using a hand blender (mandira).
6. Heat 1 teaspoon oil in another pan & add the garlic. Lower the flame and sauté for a while.
7. Toss into the vegetable.
8. Switch off the flame & serve hot.
A delicious accompaniment to Rotis & Pulaos. The Mahbubanis enjoy it with Onion Pulao or Yellow rice. Serve with yogurt (boondi dahi or any other yoghurt preparation) if you like.
Special tip: This dish is a good way to use up small quantities of fresh vegetables (except ladies fingers). Most combinations work well but at least one of the following is required for the perfect consistency: brinjals, yam or bottle gourd.
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Photo Courtesy: Food pic by Manasvi.
>> Mrs.Jaya & Mr. Narain Mahbubani ~ Read an interview of this charming couple.
>> SoulFood & SoulMates ~ Click to view some more SoulFood recipes on our Blog.
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