Sindhi Satsaagi Recipe: Seven Veggies in Spicy Tomato Sauce (No Onion, No Garlic)

Satsaagi Recipe – Sindhi Seven Vegetable Sabzi (No Onion, No Garlic)

Satsaagi is a traditional Sindhi dish made with an assortment of seven vegetables, cooked together to create a flavorful and aromatic sabzi. The combination of diverse vegetables, fried and simmered with aromatic spices, makes this dish a hearty and nutritious choice. It is particularly known for its lightness, as it contains no onion or garlic, making it suitable for those following a vegetarian or Jain diet. Perfect for a satisfying side dish, it pairs wonderfully with Phulka (Indian flatbread), Sindhi Dal, and Aam Ka Achaar (mango pickle) for a complete meal. This recipe can be made in less than an hour and serves 4 people.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Sindhi

Course: Side Dish

Diet: Vegetarian

Instructions

1. Cook the Vegetables

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   • Begin by preparing the vegetables. In a pressure cooker, add the green peas, carrots, green beans, and bottle gourd (lauki) along with a pinch of salt and 1/4 cup of water. Pressure cook the mixture for one whistle. Once done, turn off the heat and immediately release the pressure. Transfer the cooked vegetables to a strainer to drain off the excess water. Set them aside to cool.

2. Cook the Colocasia Root (Arbi)

   • In the same pressure cooker, add the washed and peeled whole colocasia roots (arbi), along with some water. Pressure cook for about 4 whistles. Once the pressure naturally releases, open the lid, drain off the water, and peel the arbi. Set it aside.

3. Fry the Vegetables

   • Heat a kadai or frying pan with sunflower oil and deep fry the potatoes, turning them into a light golden brown color. This should take about 3-5 minutes. Once fried, place the potatoes on an absorbent paper to drain off the excess oil.
   • Next, deep fry the boiled colocasia roots (arbi) until they turn light brown. This will take about 3-5 minutes. Remove and drain on absorbent paper.
   • Finally, deep fry the diced green bell pepper (capsicum) until they are crunchy. This will take about 2-4 minutes. Once cooked, place them on an absorbent paper to drain off the excess oil.

4. Prepare the Spice Mixture

   • In a separate skillet, heat 1 tablespoon of ghee over medium heat. Add cumin seeds, asafoetida, finely chopped ginger, and slit green chillies. Sauté for about 30 seconds until the ginger softens and the spices release their aroma.
   • Add the turmeric powder and salt, and cook for an additional 30 seconds.

5. Combine the Vegetables and Spices

   • Now, add the fried potatoes, colocasia, and capsicum to the skillet. Stir well to coat the vegetables in the spice mixture.
   • Add the boiled vegetables (carrots, beans, peas, and bottle gourd) and mix everything together.

6. Add the Ground Spices and Tomato Puree

   • Sprinkle red chilli powder, cumin powder, amchur powder, garam masala powder, and coriander powder over the vegetables. Stir gently to ensure the vegetables are well coated in the spices.
   • Pour in the homemade tomato puree, mix everything, and cover the pan. Allow it to cook for an additional 2 minutes on low flame to bring all the flavors together.

7. Garnish and Serve

   • Open the lid, turn off the heat, and add freshly chopped mint and coriander leaves. Give everything a final mix.
   • Transfer the Satsaagi to a serving platter. Serve hot with soft phulkas, Sindhi Dal, and Aam Ka Achaar for a complete and wholesome meal.

Tips for a Perfect Satsaagi:

• Vegetable Variations: You can adjust the choice of vegetables based on availability. Some people add drumsticks (Moringa) or other root vegetables for added flavor and texture.
• Frying the vegetables: Frying the vegetables gives them a crispy texture, adding depth to the dish. If you prefer a lighter version, you can skip the frying and sauté the vegetables instead.
• Spices: Adjust the amount of spices according to your heat preference. For a milder flavor, reduce the amount of green chillies and red chilli powder.
• Tomato Puree: Homemade tomato puree works best for this recipe, but store-bought puree can also be used in a pinch.

This Satsaagi recipe is not only a delightful blend of flavors but also a great way to incorporate a variety of vegetables into your diet. Whether you’re looking for a side dish or a complete vegetarian meal, this Sindhi delicacy will surely impress your guests and family alike.