Sai Bhaji

Ingredients 

• 3 medium bunches fresh spinach leaves (palak), roughly chopped
• 50 grams fenugreek leaves (methi) ,roughly chopped
• 50 grams dill leaves (suva) ,roughly chopped
• 50 grams khatta leaves, roughly chopped
• 1/2 cup split Bengal gram (chana dal), soaked and drained
• 4 tablespoons oil
• 2 teaspoons cumin seeds
• 1 tablespoon ginger-garlic paste
• 1 large onion, roughly chopped
• 3 green chillies, chopped
• 3 medium tomatoes, roughly chopped
• 1 teaspoon turmeric powder
• 2 tablespoons coriander powder
• 1 1/2 teaspoons red chilli powder
• 3 small brinjals
• 2 medium potatoes
• Salt to taste

Method

1. Heat oil in a pressure cooker and add cumin seeds, ginger-garlic paste, onion, green chillies, tomatoes, turmeric powder, coriander powder and red chilli powder and mix well.
2. Cut brinjals and potatoes into 8 pieces each. Add both to the cooker and mix. Add chana dal and mix.
3. Add spinach, methi, suva, khatta bhaji, salt and ½ cup water and mix well. Close the cooker with and cook till 4 whistles are released.
4. Open the lid when pressure is reduced completely and check to see if the potato is cooked through.
5. Coarsely blend the sai bhaji with a hand blender.  Serve hot.