Sindhi sai bhaji
1 servings
Ingredients
| Quantity | 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 |
Directions
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.