Mangalorean Recipes

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Home Other Regions Pakistani Sindhi Saibaji

Sindhi Saibaji

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Quantity: Measure: Ingredients:
2 Pinch Asafetida (Hing)
1 Nos Brinjals - black shiny
1 Small Cabbage - Green
1 Large Capsicums - Green
1 Nos Carrots
4-5 Medium Chillies Green
1 Teaspoon Chilly Powder, Red
3 Tablespoon Cooking Oil
1/2 Bunch Coriander Leaves (Kothmeer)
1 Teaspoon Coriander Powder
1/2 Teacup Dhal, Chana
1 Teacup Dhal, Moong
100 Grammes French beans
2-3 Flakes/Seeds/Cloves Garlic
1 Tablespoon Ghee
1 Bunch Khatta Baji (sour)
100 Grammes Lady Fingers
1 Large Onion
1 Medium Potatoes
1/2 Teaspoon Salt
1 Bunch Spinach (Palak)
1 Large Tomatoes
1/2 Teaspoon Turmeric Powder




Clean and wash dhals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dhals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressure cook for 3 whistles.

Cool the cooker, open and hand-blend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with Paratta or steamed rice

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