Sai Bhaji (Sindhi Vegetable Curry)

Ingredients

• 150 g dried chana dal
• 1 tbsp minced ginger
• 3–4 chiles, chopped
• Oil
• 3 small bunches fenugreek leaves, finely chopped
• 2 bunches spinach, finely chopped
• Small amount of soy leaves, finely chopped
• 2 average-size tomatoes, chopped
• 2 eggplants, chopped
• 2 potatoes, chopped
• 8–10 ea. okra
• 50 cloves garlic, minced
• Salt to taste
• 2 pinches turmeric powder
• 1 tbsp red chile powder

Photo: Miansari66 / Wikimedia Commons / Public domain

Procedure

1. Soak the chana dal overnight. Drain and transfer dal to a pot.
2. Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
3. Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
4. Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
5. Stir the garlic and dal into the vegetables.
6. Serve hot.