Sata Bhajiyun-seven vegetable curry

Sata bhajiyun-seven vegetable curry is another way of making a great mixed vegetable curry.Probably you can say this Sindhi curry is counterpart of Gujarati ‘Undhiyu’.

We cook small amounts of variety of vegetables in a spinach based gravy.It is also a way to utilize small left over 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 and thus the vegetables change in 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, anytime for brunch.

Scroll below to read the recipe of Sata Bhajiyun-seven vegetable curry

Sata Bhajiyun -seven vegetable curry
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Base
  1. 500 grams spinach leaves/palak
  2. Handful fenugreek leaves /methi
Veggie mix
  1. 1 medium onion, chopped
  2. 3 medium tomatoes, pureed
  3. 1 Carrot, cubed
  4. 6-7 cauliflower florets
  5. 4-5 pieces boiled arbi/ taro
  6. 4-5 pieces boiled lotus stem
  7. 6-7 French beans, cut medium
  8. 1 boiled potato, medium sized pieces
  9. ¼ cup green peas
  10. 2-3 green chilli, chopped
  11. 3 tbsp cooking oil
Spices
  1. ¼ tsp cumin seeds
  2. 1 tbsp ginger-garlic paste
  3. 1 tbsp coriander powder
  4. ½ tbsp red chili powder
  5. ¼ tsp turmeric
  6. Salt
  7. ¼ cup water
Instructions
  1. First of all, par boil vegetables – Cauliflower florets, carrot, French beans & green peas.
For gravy
  1. Boil about 6 cups of water in a saucepan and add spinach and fenugreek leaves.
  2. Boil for one minute and drain water using strainer.
  3. Wash the boiled mixture under running tap water to bring it on room temperature.
  4. Blend it into a fine puree once it cools.
For tempering
  1. In a sauce pan, heat 3 tbsp oil and add cumin seeds.
  2. Add fine chopped onions and fry them till golden brown.
  3. Add ginger-garlic paste, green chilli and saute for a minute.
  4. Now add salt, all dry spices and saute for 30 seconds.
  5. Add tomato puree and saute on medium heat till oil separates.
  6. Add spinach/methi puree.
  7. Combine all the vegetables and mix very gently.
  8. Add little water and let the curry simmer on medium flame until water evaporates.
  9. Garnish with coriander leaves and serve hot.
Note
  1. Do not cut vegetables too small and do not over boil them.
  2. For par boiling – drop the vegetables in hot water and boil for 2-3 minutes.
  3. You may add a tsp garam masala to get a spicy flavor.
  4. Add too much of water makes curry soggy.
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