Vegetables and split chickpeas in spinach sauce

Name: Vegetables and split chickpeas in spinach sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2 fresh green chillies, finely chopped (deseeded if preferred); 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 1 medium onion, finely chopped; plain (all-purpose) flour and Indian bread, to serve; plain (all-purpose) flour and Indian bread, to serve; 1 small tomato, cut into julienne strips, to garnish; 2.5 ml/½ tsp ground turmeric; 30 ml/2 tbsp dill leaves, roughly chopped; 250 g/9 oz fresh spinach, roughly chopped; 1 large aubergine (eggplant), cut into 2.5cm/1in chunks; 1 large aubergine (eggplant), cut into 2.5cm/1in chunks; 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp salt, or to taste; 225 g/8 oz canned chopped tomatoes with their juice; 225 g/8 oz potatoes, peeled and cut into 2.5cm/1in cubes; 125 g/4½oz carrots, scraped and cut into 2.5cm/1in chunks; 125 g/4½/¾ cup split Bengal gram (channa dhal or skinless split chickpeas)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sai Bhaji is the national dish of Sindh, in the Indus Valley, the site of the world’s most ancient civilization. A selection of vegetables mixed with split Bengal gram are cooked together until they reach a soft, pulpy texture.

Ingredients

125 g/4½/¾ cup split Bengal gram (channa dhal or skinless split chickpeas)
225

Asia
India
Main course
Vegan

Method

Wash the split Bengal gram, transfer to a large bowl and soak in cold water for 30–60 minutes. Drain well, then put them into a pan with the potatoes, carrots, aubergine and dill.
Pour in 425ml/15