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Sai bhaji (Sindhi: سائي ڀاڄي) is a Sindhi vegetarian curry, consisting of dal (lentils), palak and other vegetables.It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Sai Bhaji ain Chawar: Sai bhaji a popular dish from Sindh consists of white steamed rice served with spinach curry which is given a 'tarka' with tomatoes, onions and garlic. Daal Pakwan: (mostly consumed by Sindhi Hindus). Koki: is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd ...
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Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and roti. Peanuts are added as special attraction and in Karimnagar District, peanuts and soya nuts are added. Popular Telangana curry dishes (known as Koora) include Boti (derived from mutton) and Phunti Koora made out of Red Sorrel leaves.
Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [4] [5] [6] The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the ...