Best Subru Uncles Sai Bhaji Spinach The Sindhi Way Recipes

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love image

This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 cups water (or boiled toor dal, yellow lentils water, I used the boiled yellow lentils water)
5 teaspoons salt
6 tablespoons oil
2 medium green chilies, slit
2 inches fresh ginger, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
5 tablespoons whole black peppercorns
1 cup of fresh curry leaf, washed and torn
1 teaspoon mustard seeds
1 teaspoon cumin seed
1 teaspoon fenugreek seeds (methi)
3 whole red chilies
2 medium tomatoes, washed, peeled and chopped into cubes
1/4 cup water (This is to be added to cook the tomatoes)
1/2 teaspoon red chili powder
2 teaspoons turmeric powder
1 1/2 teaspoons coriander powder
7 cups water (This is added to prepare the curry for rasam. You can add more or less depending on the consistency)
1/2 cup tamarind pulp
3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)

Steps:

With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
Keep aside.
Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
Transfer the tamarind pulp in a clean bowl.
Keep aside.
Heat oil in a pot on medium-high flame.
When its hot, add mustard seeds, methi seeds and cumin seeds.
Allow to splutter and crackle.
Once it stops spluttering and crackling, add curry leaves and green chillies.
Stir-fry for a minute or two.
Then add the whole red chillies and stir-fry for another minute.
Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
Mix well.
Then add turmeric powder, red chilli powder and corriander powder.
Mix well and continue to stir-fry for 2-3 minutes.
Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
Squeeze them as well as you can to extract the juice/pulp out of them.
Now add the crushed tomatoes alongwith the juice squeezed out.
Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
Add salt and mix well.
Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
Stir well and bring to a boil.
Lower flame, then add about 7 cups more of water.
You can add upto 3-4 cups more also, if required.
Mix well and allow it to boil for 15 minutes.
Then add tamarind pulp and stir well.
Boil for 10-15 more minutes.
Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

Nutrition Facts : Calories 175.5, Fat 14.2, SaturatedFat 1.9, Sodium 1963.6, Carbohydrate 12.6, Fiber 2.1, Sugar 8.8, Protein 1.8

SAI BHAJI

Sai Bhaji image

This recipe I found in FEMINA by Roma Ghosh. It's a Sindhi recipe and it's good. If you like spinach, you sure will like this preparation too.

Provided by Nisha

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

400 g spinach
1 medium potato
1 onion
50 g white pumpkin or 50 g red pumpkins
50 g brinjal or 50 g eggplants
50 g chickpeas, soaked for 2 hrs (chanadal)
3 garlic cloves
1/2 inch ginger
2 tomatoes
2 green chilies
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 tablespoons oil
salt
2 tablespoons tamarind juice

Steps:

Chop all the veggies into medium sized pieces.
Put all the chopped vegetables together with all the spices and oil and half a cup water in a pressure cooker and cook for 10 minutes or until all the veggies are cooked and soft.
Remove from fire and allow to cool a little.
Using the back of a wooden spoon, mash all the vegetables and the dal and the spinach until they become a fine paste (no blender).
Put it back on heat and add the tamarind juice.
Mix well and serve hot with "bhuga chawar".

Nutrition Facts : Calories 177.2, Fat 7.7, SaturatedFat 1.2, Sodium 126.6, Carbohydrate 24.4, Fiber 5.6, Sugar 4.8, Protein 6.1

SUBRU UNCLE'S SAI BHAJI (SPINACH THE SINDHI WAY)

Subru Uncle's Sai Bhaji (Spinach the Sindhi Way) image

This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao (recipe posted separately). I learnt this from our family chef, Subru uncle when I was a teenager. Follow the recipe to the 'T' to have a delicious outcome at the end. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

7 1/2 cups fresh spinach leaves
1 tablespoon extra virgin olive oil
9 garlic cloves, peeled, washed and finely chopped
2 medium onions, peeled, washed and finely chopped
2 inches piece ginger, peeled, washed and finely chopped
1 tablespoon cumin seed
2 medium green chilies, washed and slit
3 medium tomatoes, washed and finely chopped
4 teaspoons coriander powder
2 teaspoons turmeric powder
1/2 teaspoon red chili powder
3/4 th cup channa dal, washed thoroughly, soaked and drained
2 medium potatoes, peeled, washed and cut into cubes
2 teaspoons salt
1 1/2 cups water
1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Steps:

1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
3. Heat oil in a pot/pressure cooker.
4. Once it is hot, add cumin seeds and allow to crackle.
5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
12. Add salt to taste and a cup of water. Mix well.
13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
15. Mix in 1/2 cup of water.
16. Remove from flame and serve hot with Brown rice pulao.