Sai Bhaji ( Pregnancy Recipe )


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This traditional Sindhi recipe is a good combination of leafy vegetables which provide plenty of iron, calcium and vitamin A. The energy, protein and fibre levels are high due to addition of dal along with the vegetables. Relish it with steamed rice or any kind of roti.

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Makes 2 servings
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Ingredients

Method
  1. Combine the chana dal with 1 cup of water and pressure cook for 1 whistle. Drain the excess water and keep aside.
  2. Heat the oil in a pressure cooker and add the cumin seeds.
  3. When the seeds crackle, add the onion, potato, brinjals and ginger-garlic paste and sauté for 5 to 7 minutes.
  4. Add the chilli powder, coriander powder, turmeric powder and salt and sauté for 2 to 3 minutes.
  5. Add the spinach, khatta bhaji and the cooked chana dal and pressure cook for 2 whistles.
  6. Allow to cool and whisk the mixture well.
  7. Serve hot.

Tips
  1. Khatta bhaji is available at most vegetable vendors. It looks like a smaller version of spinach leaves and the leaves are slightly sour in taste.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
267 gm 314 kcal 8.8 gm 30.9 gm 17.3 gm 6818.4 mcg 45.2 mg 130.6 mg 3.1 mg 206.4 mcg 1.8 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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