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..😊
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.
The versatile potato, loved by one and all over the world. It is rare to find a person who does not like potato. From french fries to roast baby potatoes sprinkled with italian herbs or the baked potato oozing with melted cheese and herbs in the western part of the world, to the poshto aaloo in Bengal , aaloo parathas of Punjab or the Pao wada which is nothing but a ball of spiced potato dunked in a golden chickpea batter and fried. The favourite street food of maharashtra. This humble root is comfort food.
KASOORI METHI AND SOME CORRIANDER LEAVES.