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Sindhi Cuisines - Taste of community- Recipe Number - 1
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Saibhaji- spinach in sindhi style
Ingredients
  • Spinach 1 Bunch (while buying spinach,ask the vendor to add some khatta and sua i.e Dill leaves)
  • Tomatoes 2 Medium
  • Brinjal (Egg Plant) 1 Small
  • 1 lady fingers,one small potato(either or both)
  • Onion 2
  • Channa Dal (Bengal Gram Dal)1 small cup(soak for atleast 1/2 hr,wash properly)
  • Green Chillies 2-3
  • coriander powder
  • Turmeric Powder
  • salt to taste
  • Oil 2 tpsp
Method
  • Wash spinach leaves along with khatta and sua,and chop them well Wash and dice all the other vegetables,including onions
  • Heat oil in pressure cooker,add all chopped vegetables but excluding spinach,fry them till tender
  • Add chopped spinach leaves along with khatta and sua ,add all dry masalas,salt, chana dal and fry for few minutes
  • Add little water and close the lid.Wait for atleast 7-8 whistles open the lid ,mash it well,and adjust its consistency
  • could be served with almost everything ,ranging from plain steamed rice,to bhuge chawal,veg biryani , koki or doda.

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 1
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