Satsaagi; Delicious Sindhi Dish And Its Benefits
Image Credit: satsaagi/

This meal, also known as Satsaagi, Sat Bhajyun, or Chiti Kuni, is frequently prepared in the winter using seasonal ingredients such as spinach, carrot, turnip, soya leaves, green peas, bathua leaves, and beets. The word "satsaagi" is Hindi for "a dish made of seven vegetables." The type of vegetables used in this dish each has distinctive qualities that contribute to its distinct flavour. It is frequently contrasted with Annkoota, a dish made especially for the well-known Hindu festival of Govardhan. While Satsaagi uses onion and garlic and can be made with as many as seven different vegetables, Annakoot is made with as many vegetables as possible minus onion and garlic.


For making this delicious dish you can use spinach, green peas, carrots, turnip, bathua, soya leaves, beetroot, tomatoes, onions, garlic, green chillies, red chillies, ghee, cumin seeds, ginger, asafoetida, and butter along with turmeric powder. You can also use other vegetables like cauliflower, kohlrabi, radish and mustard green to increase the flavour of this dish.


Before slicing the vegetables for this dish, wash them all 5-7 times in running water. Then, with the exception of the green peas, roughly chop and rewash all the green vegetables. Now heat around 3–4 tbsp of ghee in a pressure cooker on medium heat. Mustard oil is another option. Add two pinches of asafoetida, a few cumin seeds, and two to three red chillies to the heated ghee. Add ginger and chopped onion to it when they start to crackle. Fry them for two to three minutes. Next, place all of the chopped vegetables and tomatoes in the pressure cooker. Season with salt, 1 teaspoon of turmeric powder, and 4 to 6 green chillies, to taste.

After giving everything a quick toss to combine, cover the pressure cooker with its lid. Cook for a few whistles, then extinguish the flame. Allow the steam to escape naturally. Open the pressure cooker's lid after that to cook the vegetables outside, allowing the water to evaporate completely. The dish's final product ought to be as dry as possible. Enjoy with Bajre ki Roti or any healthy Chapati and generously drizzle with butter.