Vegan Sindhi Sai Bhaji

Ingredients

• 2 cups Spinach, chopped
• 3 cups Mixed vegetables (carrots, eggplant, okra, tomatoes)
• 1/2 cup Split chickpeas (chana dal)
• 1 medium Onion, chopped
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilies, chopped
• 2 teaspoons Spices (cumin, coriander, turmeric, chili powder)
• 2 tablespoons Vegetable oil
• 1 tablespoon Tamarind pulp
• 1/4 cup Cilantro, chopped

Instructions

1. 1Measure the 1/2 cup split chickpeas (chana dal) and place them in a bowl. Cover with water and let them soak for 30 minutes.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 1 tablespoon of ginger-garlic paste and the 1 teaspoon of green chilies, chopped. Sauté for 1 minute more, until fragrant.
4. 4Add the 3 cups of mixed vegetables (carrots, eggplant, okra, tomatoes) and the 2 teaspoons of spices (cumin, coriander, turmeric, chili powder). Stir well to coat the vegetables and cook for 5 minutes, stirring occasionally.
5. 5Drain and rinse the soaked 1/2 cup split chickpeas (chana dal). Add them to the pot with the vegetables. Pour in enough water to cover everything by about 1 inch. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chickpeas are tender when pierced with a fork.
6. 6Stir in the 2 cups of spinach, chopped, and the 1 tablespoon of tamarind pulp. Cook uncovered for another 10 minutes, stirring occasionally, until the spinach has wilted and the stew has thickened slightly.
7. 7Serve the Vegan Sindhi Sai Bhaji hot. Garnish with the 1/4 cup cilantro, chopped.

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