Cookbook:Sai Bhaji (Sindhi Vegetable Curry)

Ingredients

 * 150 g dried chana dal
 * 1 tbsp minced ginger
 * 3–4 chiles, chopped
 * Oil
 * 3 small bunches fenugreek leaves, finely chopped
 * 2 bunches spinach, finely chopped
 * Small amount of soy leaves, finely chopped
 * 2 average-size tomatoes, chopped
 * 2 eggplants, chopped
 * 2 potatoes, chopped
 * 8–10 ea. okra
 * 50 cloves garlic, minced
 * Salt to taste
 * 2 pinches turmeric powder
 * 1 tbsp red chile powder

Procedure

 * 1) Soak the chana dal overnight. Drain and transfer dal to a pot.
 * 2) Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
 * 3) Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
 * 4) Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
 * 5) Stir the garlic and dal into the vegetables.
 * 6) Serve hot.