SAI BHAJI (PALAK CURRY)

INGREDIENTS:

Palak Leaves
Onions
Tomatoes
Potatoes
Ladies Finger (Bhindi)
Carrot
Chana Dal
Ginger
Optional: Any other any vegetables can be added to above.Ex: Beetroot too.
Jeera
Turmeric Powder, Red Chillie Powder, Dhania Powder
Oil
Salt as per ur taste

METHOD:

First method of cooking Palak Curry

Soak the Chana Dal for 20 mins.
Finely chop Palak Leaves and wash the leaves in water for 3 to 4 times
Cut Onions, Ginger, Tomatoes, Carrot, Potatoes,Bhindi and other veggies.
Take cooker and pour oil and add jeera to it.
Add onions and saute the onions till chnages to light brown colour
Add ginger,carrots,potatoes and chana dal and stir for 2 to 3 mins
Finally add tomatoes, Salt and turmeric powder, red chillie powder and dhania powder and mix
Put all the Palak Leaves to it and some water to it so that the chana dal cooks well and other veggies too.
Even the Palak Leaves have the water content but it is not sufficient for chana dal to get cooked so add a little water to it.
After 2 Whistles sim it for atleast 15 mins so that it gets cooked well.
When the cooker gets cooled whisk the palak curry and it is ready to eat.

Second method of cooking Palak Curry

The ingredients are the same as above but only the cooking pattern is different.

Take cooker add oil to it
Add Jeera, Turmeric powder, Red chillie Powder and Dhania Powder and mix and add water to it.
Add soaked Chana Dal.
Chopped Palak Leaves
Add all the Vegetables and Salt to it.
Then close the Cooker
After 2 Whistles sim it so that it cooks well.
Finally whisk the Palak Curry and serve it.
In this method all the Vegetables are put directly without sauting.

Serve the Palak Curry with Rice or Chapathi or Naan.

                                                       SAI BHAJI PALAK CURRY