Satsaagi

 Satsaagi

Satsaagi Recipe is a super nutritious Sindhi sabzi which is made from seven vegetables as its name says. In Sindhi, 'Satta' means seven and 'saag' means vegetables. 

This is a dry sabzi made with  vegetables mainly aloo, arbi, capsicum, peas, carrot, beans and lauki. However if you wish you could also add other vegetables like cauliflower, carrot etc of your choice.  While some add methi and palak to the dish, some make it into a gravy.  

This is a no onion no garlic recipe,  however  it can be made in many different ways. 

Serve Satsaagi along with phulka roti, dal and achar as a complete lunch. 

Ingredients

  • 2 Carrot (Gajjar) , diced
  • 10 Green beans (French Beans) , cut into 1 inch
  • 10 Colocasia root (Arbi) , small ones
  • 1/4 cup Green peas (Matar)
  • 2 Potatoes (Aloo) , diced
  • 1/3 cup Bottle gourd (lauki) , diced
  • 1/4 cup Green Bell Pepper (Capsicum) , diced
  • Oil , to fry
  • 1 tablespoon desi ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 Asafoetida (hing) , a pinch
  • 2 Green Chillies , slit
  • 2 teaspoons Ginger , finely chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon garam masala
  • 1 teaspoon Coriander (Dhania) Leaves
  • 1/4 cup tomato puree/finely chopped tomato
  • To garnish:
  • Coriander (Dhania) Leaves , finely chopped
  • Mint Leaves (Pudina) , finely chopped

Method:

  1. To begin making the Satsaagi Recipe we need to cook the vegetables. In a pressure cooker combine the peas, carrot, beans and lauki with some salt and 1/4 cup of water and pressure cook for one whistle. 
  2. Turn off the flame and immediately release the pressure. 
  3. Transfer the vegetables into a strainer and drain off the excess water. Set aside to cool. 
  4. In the same pressure cooker yet add the washed whole arbi, add some water and pressure cook for about 4 whistles. 
  5. Turn off the flame and allow the pressure to release naturally. 
  6. Once the pressure has released, open the lid, drain off the excess water. Peel the arbi and set aside. 
  7. Heat a kadai with oil, to deep fry the rest of the vegetables. 
  8. Firstly, deep fry the potatoes, until they turn into a light brown colour. This will take about 3-5 minutes. Once cooked place the potatoes on an absorbent paper to drain off the excess oil. 
  9. Next, deep fry the boil arbi, until they turn into a light brown colour. This will take about 3-5 minutes. Once cooked place the arbi on an absorbent paper to drain off the excess oil.
  10. Finally, deep fry the capsicum until crunchy. This will take about 2-4 minutes. Once cooked place the capsicum on an absorbent paper to drain off the excess oil.
  11. Getting ahead to bring the Satsaagi together. 
  12. Heat a skillet with ghee on medium flame, to this add the cumin seeds, asafoetida, ginger and green chilli and mix well. 
  13. Now add the salt and turmeric powder and allow it to cook for about 30 seconds. 
  14. To this add, the potatoes, arbi, capsicum, and mix. At this stage add the boiled veggies, carrot, beans, peas, and lauki. 
  15. Now sprinkle some red chilli powder, cumin powder, amchur powder, garam masala, coriander powder and mix well until the vegetables are evenly coated with the masala. 
  16. Finally top this satsaagi sabzi with tomato puree/chopped tomato, mix and cover and cook for 2 minutes.
  17. Open the lid, turn off the flame, add the chopped mint and coriander leaves to garnish. Serve with roti/rice. 

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