Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic
Satsaagi Recipe is essentially a dry sabzi made Sindhi style using seven vegetables that uses absolutely no onion and no garlic. Serve it along with puris and a bowl of dahi for a simple comforting meal.
Satsaagi Recipe is a super nutritious sabzi that is made in almost all Sindhi households.
In Sindhi, 'Satta' means seven and 'saag' means vegetables, hence the name Satsaagi, meaning a seven vegetable sabzi.
This dry sabzi is packed with vegetables namely aloo, arbi, capsicum, peas, carrot, beans and lauki. However if you wish you could also add other vegetables like cauliflower.
While this is a no onion no garlic recipe, there are many different ways in which this sabzi can be made. While some add methi and palak to the dish, some make it into a gravy.
Try our other Dry Sabzi Recipes:
- 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
- Sunflower Oil , to fry
- 1 tablespoon 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 powder
- 1 teaspoon Coriander (Dhania) Leaves
- 1/4 cup Homemade tomato puree
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 2 sprig Mint Leaves (Pudina) , finely chopped
How to make Satsaagi Recipe - Sindhi Seven Vegetable Sabzi No Onion No Garlic
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.
Turn off the flame and immediately release the pressure.
Transfer the vegetables into a strainer and drain off the excess water. Set aside to cool.
In the same pressure cooker yet add the washed whole arbi, add some water and pressure cook for about 4 whistles.
Turn off the flame and allow the pressure to release naturally.
Once the pressure has released, open the lid, drain off the excess water. Peel the arbi and set aside.
Heat a kadai with oil, to deep fry the rest of the vegetables.
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.
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.
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.
Getting ahead to bring the Satsaagi together.
Heat a skillet with ghee on medium flame, to this add the cumin seeds, asafoetida, ginger and green chilli and mix well.
Now add the salt and turmeric powder and allow it to cook for about 30 seconds.
To this add, the potatoes, arbi, capsicum, and mix.
At this stage add the boiled veggies, carrot, beans, peas, and lauki.
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.
Finally top this satsaagi sabzi with tomato puree, mix and cover and cook for 2 minutes.
Open the lid, turn off the flame, add the chopped mint and coriander leaves and transfer the satsagi into a serving platter.