Sindhi Sai Bhaji

Ingredients

• 400g spinach, roughly chopped
• 200g bottle gourd (lauki), peeled and diced
• 150g lentils (toor dal), rinsed
• 100g dried fenugreek leaves (kasuri methi)
• 1 medium onion, diced
• 30ml ghee
• 8g cumin seeds
• 6g turmeric powder
• 10g red chili powder
• 5g amchur (dried mango powder)
• 8g kosher salt
• 700ml water

Method

1. 1
   Heat ghee in heavy-bottomed pot over medium heat; toast cumin seeds until fragrant, about 1 minute.
2. 2
   Add diced onion; cook 4 minutes until softened and translucent.
3. 3
   Stir in turmeric and chili powder; bloom 30 seconds.
4. 4
   Add bottle gourd, lentils, and water; bring to boil, then reduce to simmer 25 minutes until lentils completely break down and vegetables soften into porridge consistency.
5. 5
   Fold in spinach and kasuri methi; cook 3 minutes until wilted.
6. 6
   Season with amchur and salt; stir to combine thoroughly.
7. 7
   Serve hot with bajra roti or steamed rice.