Sindhi Aisi bhaji/sabji (spinach and Ridge gourd)

Todays Delicious recipe is in memory of my dear mother in law, who made this particular version of spinach and turaiya, whenever I had given birth to my children. Supposedly very good for lactating mothers. She made sure I ate this sabji every second day for 40 days after child birth. It had to be turaiya every day, either mixed with spinach or made plain with only cardamom, which we sindhis call as phote bhugun turiyuoon And to be frank I loved eating both these variations. She sometimes served it with plain chappatis and sometimes with mitho lolo( sweet flat bread).The only thing that she omitted was chillies. Aisi, otherwise would mean only spinach cooked plain with out the addition of any other vegetables. But, this version of mummy is really very tasty..ūüėä

The way this sabji is cooked is almost like the famous sindhi saibhaji, but the addition of turaiya gives it super silky texture. We cook it in the pressure cooker and mash it towards the end till everything is one beautiful green smooth sabji. Adding garlic once while cooking and once as a tadka just enhances the taste.

Spinach was not my favourite vegetable when we were growing up, but as an adult it definately has a special place in my list of favourite vegetables. I remember my mother making tikkis out of left over saibhaji, just by adding boiled potatoes after drying out the sai bhaji as much as possible by cooking it further. She always panfried the tikkis which were yummy… A close cousin to the hara bhara tikkis which we relish at Indian restaurants.

Do try this simple recipe and serve with any simple pulav or phulkas.

Ingredients

350 gms peeled and chopped turaiya/ ridge gourd

150 gms chopped spinach

1 big onion finely chopped

2 tomatoes sliced

4 green chillies finely chopped

2 tbsps chopped garlic

1 tbsp chopped ginger

1 tsp corriander powder

1 tsp cumin seeds

1 tsp methi seeds

1/2 tsp hing..asafoetida

1/2 tsp turmeric powder

Salt to taste

3 tbsps oil

Method..

Heat 2 tbsps oil in a pressure cooker and add methi seeds, cumin and hing. Saute till fragrant.

Add chopped onion and saute till golden brown.

Add 1 tbsp of garlic, ginger and green chillies.

Add tomatoes, corriander powder, turmeric, salt

When tomatoes are pulpy, add chopped turaiya and cook till the turaiya start letting out water.

Add the chopped spinach and 1/4 cup of water.

Close the cooker and cook for 3 to 4 whistles.

Open the lid, and churn with a wooden hand churner( mandiro) or an electric whisk.

Lastly heat 1 tbsp oil in a small pan, add 1 tbsp chopped garlic and fry till pale golden. Add this tadka to the sabji…mix well and serve.

The complete Sindhi meal with Basar jo pulav, ( onion pulav) sookha aloo( potatoes with dry spices) Boondi raita, some fryums and onion carrot achar.

Spinach chutney with rice flour roti

Todays recipes are influenced by my love for south ¬†indian food, spinach cooked lightly with coconut and lentils and then ground to a paste, eaten with a dosa or as I prefer it, with soft fluffy rice flour rotis. The amazing food of dhakshin india or south India barely calls for lot of spices, the magic is created by just using very few basic ingredients. I use coconut oil when I cook south Indian food, the fragrance of the ingredients being sauted in this oil is just too heady. Of course when I talk of south India, its just a general grouping of the food.. For me the masala dosa, idli, utappas and the avials are food which I relish. Collage days breakfasts mainly consisted of idli sambhars and medhu wadas at the canteen, served with fresh coconut chutney. Even today, when I go back to Pune for my visits, I try my utmost to go to Vaishali restaurant ¬†, I have yet to eat a better dosa elsewhere, standing in the line for a seat just wets the appetite more. The SPDP or sev puri dahi puri fusion is a must have there and the horlicks milkshake is to die for… All Puneites will definitely vouch for this famous udipi restaurant.

Back to the recipe, spinach chutney has been cooked at our home since many years, a favourite of my daughters. While cooking this chutney , try not to over cook it as we want to retain its fresh green colour.his chutney can be eaten hot or at room temperature,  do try both these recipes, simple home food at its best.

SPINACH CHUTNEY

INGREDIENTS

3 TBSPS COCONUT OIL

1 TBSP CHANA DAL

1 TBSP URAD DAL

1/4 TSP HING

6 DRY RED CHILIS BROKEN INTO PIECES

12 SLICED SHALLOTS

1 SLICED TOMATO

4 TBSPS GRATED FRESH COCONUT

2 CUPS FINELY CHOPPED SPINACH (LEAVES ONLY, DISCARD STEMS)

1 TBSP TAMARIND PASTE OR LIME JUICE

1/2 TSP TURMERIC POWDER

SALT TO TASTE

METHOD..

HEAT COCONUT OIL IN A PAN, ADD THE CHANA DAL AND URAD DAL.. SAUTE TILL GOLDEN BROWN.

NOW ADD THE HING, BROKEN RED CHILLIES AND SLICED SHALLOTS

SAUTE ON  MEDIUM HEAT TILL ONIONS TURN A PALE GOLDEN COLOUR

NOW ADD THE SLICED TOMATO AND GRATED COCONUT AND SAUTE TILL TOMATO SOFTENS AND BLENDS WELL WITH THE  ONIONS.

AT THIS POINT ADD  THE SALT AND TURMERIC, TAMARIND PASTE, AND20170820_150639 THE SPINACH

SAUTE FOR A FEW MINUTES UNTIL SPINACH WILTS  AND SHUT OFF THE HEAT.

DO NOT COVER THE SPINACH AT ANY POINT

WAIT FOR A FEW MINUTES AND GRIND THE SPINACH MIXTURE TO A FINE PASTE, ADDING COLD WATER TO MAKE GRINDING EASY..

CHECK CONSISTENCY AND SERVE WITH ROTIS.

Now the rice flour roti, eaten all over India but with different names , called akki roti in the south and chawal ki roti in the north. It can be eaten plain or with some spices and chopped onions added to it. These soft white rotis are really light on the stomach.

RICE FLOUR ROTI

INGREDIENTS

1 CUP FINE RICE FLOUR

1 CUP WATER

1 TSP OIL

1/2 TSP SALT

METHOD

ADD WATER TO A PAN, AND BRING TO A ROLLING BOIL

ADD SALT AND OIL

NEXT ADD RICE FLOUR, THE MIXTURE WILL IMMEDIATELY BECOME LUMPY.

SHUT OFF THE HEAT AND COVER THE PAN TIGHTLY AND LET THE FLOUR COOK IN ITS OWN STEAM.

AFTER 10 MINUTES, REMOVE THE MIXTURE ONTO A PLATE AND KNEAD IT TO SMOOTH DOUGH, COVER WITH A WET NAPKIN.

HEAT THE TAVA OR FLAT GIRDLE

MAKE SMALL BALLS FROM THE DOUGH AND ROLL OUT THE ROTI.. IF YOU FIND IT STICKY, ( WHICH IT SHOULD NOT BE) JUST DIP THE BALL IN DRY RICE FLOUR AND ROLL OUT THE ROTI

PUT ONTO A HOT TAWA AND COOK ON BOTH SIDES TILL PUFFED UP AND BROWN SPOTS START APPEARING

REMOVE AND KEEP WARM IN A HOT CASSEROLE DISH.20170820_150816