Best 2 Subru Uncles Sai Bhaji Spinach The Sindhi Way Recipes

"Subru Uncle's Sai Bhaji Spinach The Sindhi Way" is a delightful Sindhi dish that is popular for its unique flavor and vibrant green color. This dish is a combination of spinach, spices, and tangy tamarind that creates a harmonious balance of flavors. The Sindhi community has passed down this recipe through generations, and it continues to be a favorite among many. It's a great way to enjoy the benefits of spinach and savor the delicious Sindhi cuisine. In this article, we'll take you on a culinary journey as we explore the best recipe for "Subru Uncle's Sai Bhaji Spinach The Sindhi Way."

Let's cook with our recipes!

A RAMCHANDANI SPECIAL: SUBRU UNCLE'S TRADITIONAL SINDHI CURRY MO

A Ramchandani Special: Subru Uncle's Traditional Sindhi Curry Mo image

This is the traditional style in which we prepare Sindhi curry. My dad is ADDICTED to this just as he is dedicated to his favourite lentil curry(Toor dal). Even my picky eater bro does full justice to this curry. I stay away from this while watching my weight because of the fat in it. It is a very filling meal when served accompanied with rice and yogurt/a raita of your choice. It is VERY TASTY! This is a family special that smells wonderful while cooking and for which we are famous among family and friends'. We take this at all the potluck parties we go to and it's the first thing to get over! It's sinful, but very good! I will be making this alot in US while on my holiday on dad's special request! Hope you enjoy this as much as we all do!

Provided by Charishma_Ramchanda

Categories Curries

Time 3h40m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

4 -5 large vegetable drumsticks, washed and chopped into 2 inch pieces
4 cups ladyfingers, washed,ends trimmed and chopped
3 medium potatoes, peeled,washed,cut into cubes and boiled until tender
2 cups chopped yams (commonly called 'suran' in Hindi)
2 cups chopped flat indian beans (commonly called 'guavar' in Hindi)
2 cups white pumpkin, cubed (Indian gourd) (optional)
2 medium carrots, washed,peeled and cut into cubes (optional)
5 -6 small green chilies, washed,ends trimmed and finely chopped
2 teaspoons turmeric powder
1 1/4 teaspoons red chili powder
4 tablespoons oil
2 large tomatoes, washed,peeled and chopped
1 teaspoon fenugreek seeds (methi)
2 teaspoons cumin seeds
2 inches fresh ginger, peeled,washed and finely chopped
35 fresh curry leaves, washed and torn (divided)
5 teaspoons gram flour
2 tablespoons asafoetida powder (commonly called as 'hing' in Hindi)
24 cups water
5 teaspoons salt, divided
2 cups tamarind pulp, divided
5 tablespoons chopped fresh coriander leaves, for garnishing

Steps:

Boil the potatoes in plenty of water until tender, drain and keep aside.
In the meantime, heat oil in a pot.
Add fenugreek (methi) seeds and allow it to crackle.
Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
Mix well and stir-fry until the raw smell of ginger is gone.
This takes about 5 minutes.
Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
(Note: Use 5 tsps. heaped of gramflour).
Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
Stir-fry for 3-4 minutes on high flame.
Stir in water, turmeric powder and red chilli powder.
Add tomatoes, yam and flat Indian beans (guavar).
Bring to a boil.
Lower flame, add 4 tsps.
of salt and mix well.
Allow the curry to come to a boil twice (two times) again.
In the meantime, soak the ladyfinger with 1 tsp.
of salt in 1 cup of tamarind water (see the following steps to know how to make it).
Bring this to a boil.
This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
(This is a special tip passed on to me from Subru uncle!).
Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
Measure out 1 cup of this pulp.
This pulp is what I call'tamarind water'.
Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
Now add this tamarind water to the curry.
Boil for 30 minutes.
Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
You can use them if you wish to.
ENJOY!

SUBRU UNCLE'S SAI BHAJI (SPINACH THE SINDHI WAY)

Subru Uncle's Sai Bhaji (Spinach the Sindhi Way) image

This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao (recipe posted separately). I learnt this from our family chef, Subru uncle when I was a teenager. Follow the recipe to the 'T' to have a delicious outcome at the end. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

7 1/2 cups fresh spinach leaves
1 tablespoon extra virgin olive oil
9 garlic cloves, peeled, washed and finely chopped
2 medium onions, peeled, washed and finely chopped
2 inches piece ginger, peeled, washed and finely chopped
1 tablespoon cumin seed
2 medium green chilies, washed and slit
3 medium tomatoes, washed and finely chopped
4 teaspoons coriander powder
2 teaspoons turmeric powder
1/2 teaspoon red chili powder
3/4 th cup channa dal, washed thoroughly, soaked and drained
2 medium potatoes, peeled, washed and cut into cubes
2 teaspoons salt
1 1/2 cups water
1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Steps:

1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
3. Heat oil in a pot/pressure cooker.
4. Once it is hot, add cumin seeds and allow to crackle.
5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
12. Add salt to taste and a cup of water. Mix well.
13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
15. Mix in 1/2 cup of water.
16. Remove from flame and serve hot with Brown rice pulao.

Tips:

Choose fresh spinach: Use the freshest spinach you can find, as it will have the best flavor and texture. Look for spinach that is deep green and has no signs of wilting or yellowing.
Wash the spinach thoroughly: Before cooking, be sure to wash the spinach thoroughly to remove any dirt or debris. Swish the spinach in a bowl of cold water, then drain and pat dry.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the spinach from burning.
Cook the spinach over medium heat: Cooking the spinach over medium heat will help to preserve its nutrients and prevent it from becoming overcooked.
Stir the spinach frequently: Stirring the spinach frequently will help to prevent it from sticking to the pot and burning.
Season the spinach to taste: Once the spinach is cooked, season it to taste with salt, pepper, and any other desired spices.

Conclusion:

Sai Bhaji is a delicious and healthy dish that is easy to make. It is a great way to use up fresh spinach and is a good source of vitamins and minerals. This Sindhi-style Sai Bhaji is a flavorful and aromatic dish that is sure to please everyone at the table. The addition of peanuts and coconut adds a unique and delicious flavor to the spinach. Serve Sai Bhaji with rice, roti, or paratha for a complete meal.