Sai Bhaaji (Sindhi Mixed Greens)

Name: Sai Bhaaji (Sindhi Mixed Greens)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 6 cloves garlic, peeled; 1 serrano chile, stemmed; 1 2" piece ginger, peeled and thinly sliced; 10 oz. fresh or frozen fenugreek greens, defrosted, and finely chopped; 9 oz. spinach, finely chopped; ¼ cups chana dal; ¼ cups canola oil; 1 tsp. cumin seeds; 3 dried chiles de arbol; 1 large white onion, minced; 1 medium carrot, minced; 2 plum tomatoes, grated; 1 tsp. ground coriander; 1 tsp. ground turmeric; 4 oz. green beans, cut into ½" pieces; 1 medium Yukon gold potato, peeled and cut into 1" pieces; Kosher salt, to taste; ⅓ cups finely chopped cilantro

Serves
serves 6-8

TODD COLEMAN

Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.

Ingredients

6 cloves garlic, peeled
1 serrano chile, stemmed
1 2" piece ginger, peeled and thinly sliced
10 oz. fresh or frozen fenugreek greens, defrosted, and finely chopped
9 oz. spinach, finely chopped
¼ cups chana dal
¼ cups canola oil
1 tsp. cumin seeds
3 dried chiles de arbol
1 large white onion, minced
1 medium carrot, minced
2 plum tomatoes, grated
1 tsp. ground coriander
1 tsp. ground turmeric
4 oz. green beans, cut into ½" pieces
1 medium Yukon gold potato, peeled and cut into 1" pieces
Kosher salt, to taste
⅓ cups finely chopped cilantro

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Instructions

Step 1

Puree garlic, serrano, ginger, and 3 tbsp. water until smooth; set aside. Boil fenugreek greens, spinach, dal, and 2½ cups water in a 4-qt. saucepan. Reduce heat to medium and cover; cook until very tender, about 1 hour. Transfer to a bowl; set aside.

Step 2

Wipe out pan, add oil and return to medium-high heat. Add cumin seeds and dried chiles; cook until seeds pop. Add garlic puree; cook 2-3 minutes. Add onions and carrots; cook until golden, 8-10 minutes. Add tomatoes; cook until caramelized, 4-6 minutes. Add reserved greens, plus coriander, turmeric, green beans, potatoes, salt, and 1 cup water; boil. Reduce heat to medium and cover; cook until potatoes are tender, 35-40 minutes. Uncover and lightly mash. Stir in cilantro.

Puree garlic, serrano, ginger, and 3 tbsp. water until smooth; set aside. Boil fenugreek greens, spinach, dal, and 2½ cups water in a 4-qt. saucepan. Reduce heat to medium and cover; cook until very tender, about 1 hour. Transfer to a bowl; set aside.
Wipe out pan, add oil and return to medium-high heat. Add cumin seeds and dried chiles; cook until seeds pop. Add garlic puree; cook 2-3 minutes. Add onions and carrots; cook until golden, 8-10 minutes. Add tomatoes; cook until caramelized, 4-6 minutes. Add reserved greens, plus coriander, turmeric, green beans, potatoes, salt, and 1 cup water; boil. Reduce heat to medium and cover; cook until potatoes are tender, 35-40 minutes. Uncover and lightly mash. Stir in cilantro.