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Sindhi Saibhaji with Bugga Chawal

Sai Bhaji is a traditional Sindhi dish which is a potpourri of vegetables like spinach, brinjal and tomatoes combined with dal. This Sai Bhaji tastes even better with Bhuga chawal, a delicious preparation of rice made with flavourful caramelised onions and spices.
Sindhi Saibhaji with Bugga Chawal recipe
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-12-14 Min

Difficulty

- Easy

Preparation Time

- 10-15 Min

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INGREDIENTS

  • FOR the Sindhi sai bhaji
  • 1 tsp oil
  • 1/2 cup chopped onions
  • 1 cup soaked gram
  • 1/2 cup ginger garlic chilli paste
  • 1 cup chopped tomatoes
  • 1/2 cup chopped brinjal
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 cup chopped spinach leaves
  • 1 cup chopped fenugreek leaves
  • 1/2 cup chopped coriander leaves
  • salt
  • 1 cup water
  • FOR the tempering
  • 1/2 cup oil
  • 1 tsp chopped garlic
  • FOR the Bugga Chawal Rice
  • 1 tsp oil
  • 1-2 bay leaves
  • 2-3 cloves
  • 1 cinnamon stick
  • 1 cup chopped onions
  • 4 cups water
  • salt
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 cups basmati rice

HOW TO PREPARE SINDHI SAIBHAJI WITH BUGGA CHAWAL

  1. 1

    Heat oil in a cooker, 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. Mix them well.
  2. 2

    Pressure cook it for 5-6 whistles. Once it is cooked, mash it well and transfer it into a bowl.
  3. 3

    For the tempering: Heat oil in a Kadai and add chopped garlic. Fry it well and pour the tempering over the prepared sai bhaji.
  4. 4

    For the rice: Heat oil in a pan. Add bay leaves, cloves, cinnamon stick and chopped onions. Saute until the onions are cooked.
  5. 5

    Add water, salt, red chilli powder, coriander powder and basmati rice.
  6. 6

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

    Serve Sindhi Sai Bhaji with Bugga Chawal.
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