sindhi sai bhaji
- Categories
- India acces
- Veggie
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Spinach |
| 1 bunch | Khatta saag |
| ¼ kilograms | Tomatoes |
| 1 small | Brinjal |
| 2 | Lady's finger; (2 to 3) |
| 1 medium | Onion |
| 1 cup | Chana dal; (soaked for 2 hours) |
| 1 small | Potato |
| 6 | Green chillies; (6 to 8) |
| Salt to taste | |
| 4 | Garlic cloves; (4 to 5) |
| 1 tablespoon | Ghee |
FOR TARKA
Wash and chop all ingredients finely for the bhaji. Pressure cook for 10 minutes. Whisk well with Multi Chef to mix.
For Tarka:
Heat ghee, add finely chopped garlic and pour over bhaji immediately, when borrowed and cover. Serve with boiled rice or chapattis.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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