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RECIPE: SAI BHAJI

  • Dr. Deepika Kaushal

English Spinach Vegetable Curry – An Immune Boosting Food

Ingredients:

  • 2 heaped Tablespoons Ghee

Vegetables:

  • 2 Small Red Onions [or 1 large] cut fine
  • 2 bunches of English Spinach with stems or 1kg leaves
  • 3 large carrots peeled and diced
  • 2 large white potatoes peeled & diced.
  • 150 gm green beans cut
  • 3 large vine tomatoes peeled [put in boiling water to remove skin].
  • 2 bunches of fresh coriander cut fine
  • 1 cup channa dal [from Indian grocery]. Soak in hot water ½ hour and wash 3 times with water.

Spices:

  • 2 inches of ginger grated
  • 4-5 pcs garlic [optional]. Cut fine.
  • ½ tsp heaped turmeric
  • 2 level tsp whole cumin [jeera]
  • 2 heaped tsp coriander powder
  • ½ tsp asafoetida powder
  • 1 or 2 green chillies according to taste.
  • salt to taste
  1. Fry onions in ghee till light brown, then add all the masala – ginger, chillies, turmeric, garlic and cumin seeds. Add coriander powder near the end of the frying. Cook & stir for a few minutes until all mixed well.
  2. Then add the vegetables and fresh coriander.
  3. There will be water released from all the vegetables.
  4. Bring it to boil and boil for 10-15 mins, then on low till cooked.
  5. Add half a cup of hot water if required.
  6. Use a Bamix to blend it all into a rough paste.
  7. Serve with fresh coriander sprinkled on top.

Eat with Roti /flatbread or basmati rice.

Yum! Enjoy.

For more Immune booster tips and advice consult with our Ayurvedic specialists.

 

Rita Sagrani
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