Ideally a mix of seven different vegetables, the number of vegetables can be played with as per what you find in your fridge. Sindhis stick to the number 7 during festivals as it brings good luck. Today on the eve of our new year, Cheti Chand, a delicious kadai of this shall be waiting on the dining table to be polished off. A vegetable that you must always include in your Sat Saagi is the chooka/khatta/sorrel. This is crucial.
A mixed bhaji of seven different vegetables, the version that gets cooked most in our home includes a mix of yam, carrots, string beans, bottle gourd, pumpkin, ladyfinger and a good amount of spinach and khatta.
Oil 4-5 tbsp
Yam 100g, chopped into medium sized cubes
Asafoetida 1 tbsp
Cumin seeds 1 tbsp
Methi seeds 1/4 tsp
Ginger 1 1/2 inch piece
Green chilli 3, de-seeded
Carrots 1 large or 2 small, chopped into medium sized cubes
String beans 100g
Bottle gourd 150g, chopped into medium sized cubes
Pumpkin 100g, chopped into medium sized cubes
Lotus Root 100g, sliced on a diagonal and parboiled
Ladyfinger 100g, optional
Tomatoes 4-5 medium, half grated and half chopped
Spinach 1 cup
Saag 1/2 cup
Turmeric powder 1/2 tsp
Ground coriander 1 tbsp
Red chilli powder 1 tsp
Garam masala 1/4 tsp
- In a thick-bottomed pan, add 4-5 tbsp oil and fry the yam till lightly browned at the edges. Remove this and keep aside.
- In the leftover oil, add the asafoetida, methi and cumin seeds and let it splutter. Add in the ginger and green chilli paste and give it a stir. Add in the chopped carrots, string beans, bottle gourd, lotus root and pumpkin. Stir-fry this for about two minutes. If you’re adding the ladyfinger, fry this separately and keep aside. This must only be added towards the end of the cooking process.
- Add the chopped and grated tomatoes. Cook and stir occasionally till almost pulpy and broken down well.
- Stir in the masalas and spread the green leaves over the veggies once they have blended well in the tomatoes, before putting a lid on it.
- Mix and check the vegetables every 10 minutes or until done.
In several Sindhi households, colocasia or taro root (kachalu) is also added to the pot, preboiled and fried.
Recipe courtesy: Leena Shahani
Picture: Nachiket Pimprikar