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 assorted vegetables. Cooking mixed veggies together also makes use of left-over 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 mix vegetable recipe can be made in a tomato gravy as well.
Jump to:
What is special about Sata bhajiyun ?
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.
3. Meanwhile, prepare a paste of tomato and cook with ginger and chillies.
4. Add to spinach puree and cook.
5. Add the soft vegetables with water and cook
6. Add the semi cooked hard vegetables and let it cook.
Related links
- Undhiyu - Gujarati mixed vegetable
- sai bhaji /sindhi dal palak
- palak paneer
- palak rice
- Air fryer mixed vegetables | Mix vegetable curry
- Diwali snacks & sweets platter
- Air fryer vegetables recipe | air fryer roasted veggies
- Low oil Vegetable Pickle
Ingredients
Base
- spinach leaves/palak
- Handful fenugreek leaves /methi
Veggie mix
- tomatoes pureed
- cauliflower florets
- pumpkin
- lotus stem
- boiled potato medium sized pieces
- sweet potato medium sized pieces
- yam medium sized pieces
- carrot medium sized pieces
- green peas
- green chilli chopped
- oil
Spices
- cumin seeds
- ginger-garlic paste
- coriander powder
- red chili powder
- turmeric
- Salt as per taste
- water
refer to recipe card for details.
Instructions
1. Cut the vegetables, seperate out soft and hard ones.
2. Cook the hard vegetables in a pan with little oil and salt.
3. Meanwhile, prepare a paste of tomato and cook with ginger and chillies.
4. Add to spinach puree and cook.
5. Add the soft vegetables with water and cook
6. Add the semi cooked hard vegetables and let it cook.
Related links
Sata Bhajiyun-seven vegetable curry
Ingredients
Base
- 500 grams spinach leaves/palak
- Handful fenugreek leaves /methi
Veggie mix
- 3 medium tomatoes pureed
- 2-3 cauliflower florets
- 4-5 pieces pumpkin
- 4-5 pieces lotus stem
- 1 boiled potato medium sized pieces
- 1 sweet potato medium sized pieces
- 1 small yam medium sized pieces
- 1 small carrot medium sized pieces
- ¼ cup green peas
- 2-3 green chilli chopped
- 3 tablespoon cooking oil
Spices
- ¼ teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 tablespoon coriander powder
- ½ tablespoon red chili powder
- ¼ teaspoon turmeric
- Salt as per taste
- ¼ cup water
Instructions
- First of all, par boil hard vegetables(or saute hard vegetables i.e. potato,sweet potato,yam,carrot etc),keep it aside
For gravy
- Boil about 6 cups of water in a saucepan and add spinach and fenugreek leaves.
- Boil for one minute and drain water using strainer,Blend it into a fine puree once it cools.
- In a sauce pan, heat 3 tablespoon oil and add cumin seeds.
- Add ginger-garlic paste, green chilli and saute for a minute.
- Add tomato puree and saute on medium heat till oil separates.
- Now add salt, all dry spices and saute for 30 seconds.
- Add spinach/methi puree with some water with soft vegetables and allow to boil
- Once the vegetables are semi cooked, add the semi cooked hard vegetables
- Combine all the vegetables and mix very gently.
- Allow to cook until the hard vegetables are cooked completely.
- Garnish with coriander leaves and serve hot.
Notes
faq
Just like Undhiyu, you can relish this curry with poori.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Please share your inputs..