Sindhi Sai Bhaji

In a pressure cooker, heat a portion of the cooking oil. Introduce the cumin seeds and half of the crushed garlic, sautéing until a golden hue is achieved.

Add the chopped onions, grated ginger, and green chillies. Sauté steadily until the onions become translucent and aromatic.

Incorporate the chopped tomatoes, turmeric, and coriander powder. Cook down until the tomatoes soften completely.

Fold in the soaked Bengal gram, cubed potatoes, and brinjal. Stir well to coat the vegetables in the masala.

Add the copious amounts of chopped spinach and dill leaves. While it appears voluminous, it will quickly wilt down. Sauté until the leaves collapse.

Season with salt and add a minimal splash of water (relying primarily on the moisture released by the greens). Pressure cook for 4-5 whistles until all components are exquisitely tender.

Depressurize and open the cooker. Utilizing a traditional wooden masher, crush the mixture into a coarse, thick mash rather than a smooth puree.

For the finishing garlic temper: Heat the remaining oil in a small tadka pan. Sizzle the rest of the crushed garlic until deeply browned.

Pour the garlic tempering over the mashed sai bhaji. Fold gently and serve.