Tuesday, February 19, 2013

150th post - back to my roots - Sai Bhaji with Kichdi

Finally my 150th post, but not necessarily my 150th recipe. I decided to get to my roots and make the famous Sai Bhaji with Kichdi. This combination is absolute comfort food, especially when served with fried potatoes on the side.

Sai bhaji is similar to a keerai masiyal but has added vegetables like carrots, ladies finger, brinjals and potatoes.
The Kichdi is a simple rice dish wherein green mung dal is added to the rice alongwith some turmeric powder.

Ingredients for the sai bhaji :
  1. 1 bunch paruppu keerai/spinach
  2. 1 small handful of chana dal picked, washed and soaked for 1 hour or toor dal
  3. 1 tsp kasuri methi or small handful of fresh methi leaves
  4. 1-2 green chilly
  5. 1 tsp jeera seeds
  6. 1 large potato cubed
  7. 4 small brinjals cubed
  8. 5-6 ladies finger cut into 2 inch pieces
  9. 1 carrot cut into roundels
  10. 1 onion chopped
  11. 2 large tomato chopped
  12. salt to taste
  13. 1+1 tsp oil
  14. 1/2 tsp red chilli powder
  15. 1 tsp coriander powder
  16. A pinch of asafoetida
  17. 1 tsp Garam masala (optional)

How I made it :
  1. In a cooker, heat a tsp of oil.
  2. Put in jeera seeds. Fry for a minute till they change colour.
  3. Add the green chilly. 
  4. After 30 seconds, add the onions.
  5. When the onions turn pink, add the veggies. Fry till the brinjals are 80% cooked.
  6. Add the tomato.
  7. When tomato is soft, add the dal and fry for a minute or two.
  8. Add the spinach chopped and enough water to cover everything.
  9. Adjust salt and give one whistle on high and 2-3 whistles on low.
  10. When pressure releases, mix well, mashing some of the potatoes.
  11. In tadka pan, heat one tsp of oil, add red chilly powder and asafoetida. Pour this on top of the spinach dal mixture. Ideally garam masala will be added too. I did not have any so skipped adding it. 
  12. Serve hot with kichdi or bhuga chawara