Sai Bhaji (Sindhi Vegetable Curry)

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

150 g dried chana dal
1 tbsp minced ginger
3–4 chiles, chopped
Oil
3 small bunches fenugreek leaves, finely chopped
2 bunches spinach, finely chopped
Small amount of soy leaves, finely chopped
2 average-size tomatoes, chopped
2 eggplants, chopped
2 potatoes, chopped
8–10 ea. okra
50 cloves garlic, minced
Salt to taste
2 pinches turmeric powder
1 tbsp red chile powder

Method

Soak the chana dal overnight. Drain and transfer dal to a pot.
Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
Stir the garlic and dal into the vegetables.
Serve hot.