Sindhi Saibhaji with Bugga Chawal

Sindhi Saibhaji with Bugga Chawal
traditional dish
Sindhi Saibhaji with Bugga Chawal recipe
Cuisine

- Indian

Cooking Time

-12-14 Min

Difficulty

- Easy

Preparation Time

- 10-15 Min

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INGREDIENTS

HOW TO PREPARE SINDHI SAIBHAJI WITH BUGGA CHAWAL

  1. 1

    FOR THE SAIBHAJI: Heat oil in a cooker.
  2. 2

    Then, add chopped onions, soaked gram, ginger garlic chilli paste, chopped tomatoes, chopped brinjal, turmeric powder, coriander powder, chopped spinach leaves, chopped fenugreek leaves, chopped coriander leaves, salt and water.
  3. 3

    Mix them well.
  4. 4

    Pressure cook it for 5-6 whistles.
  5. 5

    Once it is cooked, mash it well and transfer it into a bowl.
  6. 6

    For the tempering: Heat oil in a Kadai and add chopped garlic.
  7. 7

    Fry it well and pour the tempering over the prepared saibhaji.
  8. 8

    For the rice: Heat oil in a pan.
  9. 9

    Add bay leaves, cloves, cinnamon stick and chopped onions.
  10. 10

    Saut� until the onions are cooked.
  11. 11

    Then, add water, salt, red chilli powder, coriander powder and basmati rice.
  12. 12

    Mix them well and cook for 7 to 10 minutes.
  13. 13

    Serve Sindhi saibhaji with bugga chawal.

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