Sata Bhajyun|Chiti Kuni|Sindhi Style Seven vegetable mix curry
Author: Alka
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Sindhi Style Mix vegetable curry traditionally cooked during Diwali festival.
  • 11/2 bowl of  mixed vegetables like French Beans, Carrot, Cauliflower, Peas,  Apple gourd ( Details given in 'Method')
  • Potatoes 2 small
  • Arbi (Kachalu) 3
  • Boiled lotus root 5-6, 1 inch thick pieces.
  • Okra 5-6
  • Handful of Chopped Spinach
  • Handful of  Fresh Fenugreek leaves
  • Green coriander leaves 1 small cup
  • Green chillies 2-3
  • 1 small onion
  • Ginger garlic paste 2 tsp
  • Coriander powder 1 heaped tsp
  • Turmeric powder ½ tsp
  • Tomatoes 2 large ( boil and pureed) or simply grate these
  • Oil 2-3 tbsp ( for good texture good amount of oil is needed)
  • 1 tbsp of Rice flour and
  • Besan
  • each (optional)
  • Salt to taste
  1. Firstly rinse well, all the vegetables.
  2. Par boil, Cauliflower florets, chopped French beans, shelled peas (skip boiling peas if using frozen ones), chopped carrot (Remember do not  cut the vegetables too small, and do not over boil it. Just drop the veggies in hot water, wait for 1-2 minutes and put off the gas.)
  3. Strain the vegetables. Reserve the water.Do not throw the water in which vegetables were boiled.
  4. Peel and boil onion till transparent.
  5. Boil Potato till just done and dice into approximately 2 inch cubes. You can peel potatoes or use with skin on.
  6. Clean and boil lotus root (For details, click here).
  7. Boil Arbi ( Kachalu) till just done and peel. Cut each arbi vertically in 2 pieces. Let these cool properly.
  8. Coat each piece of Arbi with the mixture of rice flour and besan and deep fry for few seconds, till the flour layer forms a crisp covering. This is to get rid of slimy texture of Arbi.
  9. Wash, pat dry okra, cut off the ends and slit in middle. Sprinkle little amount of salt and deep fry for few seconds to get rid of its sliminess.
  10. Mince boiled onion, finely chop or process in food processor, spinach, methi and coriander leaves.
  11. Make a paste of green chillies, ginger and garlic.
  12. Take a thick bottomed pan, handi or pressure cooker and pour oil.
  13. Add minced onion and saute till pink.
  14. Add chilies- ginger- garlic paste, salt, turmeric powder and coriander powder. Cook on high heat. This is where copious amount of oil will help you, or else sprinkle some drops of water to avoid burning of masalas.
  15. Now add the green mixture (coriander leaves, spinach, methi), tomato puree and sauté on high heat till oil separates.
  16. Add all vegetables and mix very gently. Add some water (the one that you reserved after boiling vegetables) and let the mixture comes to a boil. Simmer and cook till the water is evaporated and vegetables takes up the flavor of spices. Be very gentle while mixing the vegetables or else you will end up with gooey mixture. If using pressure cooker, just close the lid of cooker and wait for one whistle. Switch off the gas and remove excess steam from cooker by holding the whistle up with spoon or fork.
  17. Optionally you can add 1 tsp of kitchen king to get a spicy flavor.
Recipe by Sindhi Rasoi |Sindhi Recipes at