Sai Bhaji (Sindhi Vegetable Curry)
Sai bhaji is a Sindhi dish of dal cooked with a heap of leafy greens and vegetables. It is built on spinach, fenugreek and soy leaves, with chana dal giving body and tender potato, eggplant and okra running through it. The standout step is the garlic: fifty cloves, minced and fried until golden, then spiced and stirred in at the end. It is a big, savory pot of vegetables.
Instructions
Soak the chana dal in water overnight. The next day, drain it and tip it into a pot.
Add the minced ginger and chopped chiles to the dal and cover with fresh water. Boil for at least 5 minutes, until the dal is tender, then drain.
Heat some oil in a large pan. Add the fenugreek, spinach, soy leaves, tomatoes, eggplant, potatoes and okra, and cook until the greens have wilted right down.
In a separate pan, fry the minced garlic in a little oil until golden. Stir in the salt, turmeric and red chile powder.
Fold the spiced garlic and the cooked dal into the vegetables and mix well. Serve hot.
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