RCI-VG.004.1237.001
Sindhi Spinach
Sindhi Spinach is a popular vegetable dish in Sindhi as a summer meal.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- split yellow peas (channa dal)1 cup
- 1 tbsp
- .5 tsp cumin seeds1 unit
- chopped green chilies2 tbsplike serranos
- 1 tbsp
- 1 tbsp
- onion1 mediumchopped
- red or green bell pepper1 unitchopped
- eggplant1 piececut into 1" dice
- green beans15 unitcut into 1/2" pieces
- carrot1 unitcut inot 1/2" pieces
- potato1 mediumcut into 1" dice
- Roma tomatoes2 unitchopped
- 1 tsp
- (10 oz) frozen spinach (thawed)2 packages
- fresh dill1/2 cupchopped (or 2 tbsp dried dill)
- .5 tsp salt2 unit
- Thai tamarind paste (or 2 tbsp Indian tamarind concentrate)1/4 cup
Method
1
Wash and prepare all vegetables: dice the eggplant, potato, carrot, and bell pepper into 1-inch cubes; chop the onion, tomatoes, and green beans; mince the garlic, ginger, and green chilies; and roughly chop the dill.
15 minutes
2
Heat vegetable oil in a large heavy-bottomed pot or kadai over medium-high heat, then add the chopped onions and sauté until golden brown.
8 minutes
3
Add the minced garlic, ginger, and green chilies to the pot and stir-fry until fragrant, about 1-2 minutes.
2 minutes
4
Stir in the turmeric and chopped roma tomatoes, cooking until the tomatoes break down and the oil begins to separate from the masala base.
7 minutes
5
Add the diced potato, carrot, and green beans to the pot, stirring well to coat them in the spiced tomato base.
3 minutes
6
Fold in the eggplant and bell pepper, season with salt to taste, then cover and cook over medium-low heat, stirring occasionally, until all vegetables are tender.
20 minutes
7
Add the fresh dill and stir gently to combine, allowing the herb to wilt into the vegetable medley.
2 minutes
8
Taste and adjust seasoning as needed, then serve hot alongside steamed rice, flatbread, or as part of a larger Sindhi meal.