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healthy curry for breakfast
Published On: 03 Nov 2013
Heat the oil in a pressure cooker and add cumin seeds, minced garlic, ginger and green chillies.
Fry till the spluttering stops and add the chana daal, chopped vegetables, and all the dry masala powders and salt. Cook for 3-4 minutes. At this stage, there should not be too much water in the bhaaji.
Add the chopped sua/dill, spinach/palak and khatta bhaji or tomatoes to this and mix well.
Add 3-4 cups water and pressure cook for 7-8 whistles.
Open the lid of the cooker and mash the sai bhaji with a ravi/hand churner/kavvam (traditional wooden or stainless steel churner) rolling it back and forth between your palms or you can use a hand blender.
Adjust the consistency of the sai bhaji by adding water or by drying up excess water. The bhaji should be thick and semi-dry.
Serve with steamed rice or roti.
Any vegetable like french beans, carrots, brinjal can be added to the sai bhaji.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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