Sata bhajiyun-seven vegetable curry is a traditional autumn meal.This is a very important curry for Sindhis.Some people also call it Chiti Kuni.For all other communities,it is another way of making and feeding kids a great mixed vegetable curry.Probably you can say this Sindhi curry is counterpart of Gujarati 'Undhiyu'.While Sindhi sabji recipe sai bhaji is cooking spinach with lentils,this is cooking spinach with veggies.Cooking mixed veggies together also makes use of left-0ver raw veggies at once.Thereby cleaning your refrigerator.
We cook small amounts of variety of vegetables in a spinach based gravy.It is also a way to utilize small left over raw veggies in a spinach based gravy.
First of all,this curry makes use of winter vegetables which mother nature welcomes with time.
There is a change of season, when autumn ends and winter appears.Hence, there is a distinct change of veggies in the local market.Sata means seven while Bhajiyun meaning vegetables.
This curry is especially made on the day of 'Laxmi Pujan' at Diwali and also kept in Naivedyam.
Probably, the only prasad which is not sweet but a curry.
However, you may not wait till Diwali for making this curry.You can relish this with fried flat bread -Poori.
Have it any time for brunch.Great way to eat your greens.
Scroll below to read the recipe of Sata Bhajiyun-seven vegetable curry
Sata bhajiyun is a traditional winter curry which is served on Diwali night in all Sindhi households post pooja.
Ingredients
- 500 grams spinach leaves/palak
- Handful fenugreek leaves /methi
- 1 medium onion, chopped
- 3 medium tomatoes, pureed
- 1 Carrot, cubed
- 6-7 cauliflower florets
- 4-5 pieces boiled arbi/ taro
- 4-5 pieces boiled lotus stem
- 6-7 French beans, cut medium
- 1 boiled potato, medium sized pieces
- ¼ cup green peas
- 2-3 green chilli, chopped
- 3 tbsp cooking oil
- ¼ tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- ½ tbsp red chili powder
- ¼ tsp turmeric
- Salt
- ¼ cup water
Instructions
- First of all, par boil vegetables(or saute separate– Cauliflower florets, carrot, French beans & green peas.
- Boil about 6 cups of water in a saucepan and add spinach and fenugreek leaves.
- Boil for one minute and drain water using strainer.
- Wash the boiled mixture under running tap water to bring it on room temperature.
- Blend it into a fine puree once it cools.
- In a sauce pan, heat 3 tbsp oil and add cumin seeds.
- Add fine chopped onions and fry them till golden brown.
- Add ginger-garlic paste, green chilli and saute for a minute.
- Now add salt, all dry spices and saute for 30 seconds.
- Add tomato puree and saute on medium heat till oil separates.
- Add spinach/methi puree.
- Combine all the vegetables and mix very gently.
- Add little water and let the curry simmer on medium flame until water evaporates.
- Garnish with coriander leaves and serve hot.
Notes
Note - Do not cut vegetables too small and do not over boil them.
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