Seyal Bhaji is a delicious and nutritious Sindhi recipe.
Seyal Bhaji is a mixed vegetables curry dish cooked with onion-garlic paste. Different fresh vegetables are used in this dish. The spices here are used in such a measure that they do not overpower the natural flavour of the vegetables. The word 'Seyal' means that the dish was cooked with onions or garlic with no water or just some water is used. So, the vegetables are stewed in their own juice. Seyal Bhaji has a very distinct smell, very mild but extremely tasteful.
Potatoes - 2 small, peeled and cut in cubes
Cauliflower - 1 cup
Peas - 1/2 cup
Drumsticks - 2, peel and cut into 3 inch pieces
Onions - 3 medium, chopped
Ladies Finger - 8 to 10, slit in the middle
Tomatoes - 2 large, chopped
Green Chillies - 3 to 4
Ginger - 1 inch, chopped
Salt to taste
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Ginger-garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 2 tsp
Wash cauliflower florets thoroughly and soak in warm salted water to get rid of tiny organisms (if any). Chop them.
Take Bhindi and add mixture of salt, coriander powder and turmeric powder in each slit of bhindi.
Shallow fry the stuffed ladies finger in oil and set aside.
Now, heat oil in a thick bottomed pan and saute onions in it till it turns pink in colour.
Add ginger-garlic paste and chopped tomatoes to it and fry.
Add potato chunks, chopped green chillies, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, ginger-garlic paste and mix it properly.
Now, add cauliflower florets, drumsticks and peas to this mixture and mix. Add some water to it and let it cook on low flame.
When half cooked, add stuffed lady finger and mix carefully as it can break. Let it cook till the vegetable is cooked and water is evaporated.
Remove from the flame, sprinkle coriander leaves and serve hot with roti.