Sata Bhajiyun
A traditional Gujarati delicacy made with a medley of seven different vegetables. This semi-dry sabzi has a wonderful balance of sweet, spicy, and tangy flavors, often enjoyed during festivals.
For 4 servings
4 steps. 20 minutes total.
- 1
Prepare the vegetables (approx
- a.15 minutes).
- b.Wash all vegetables thoroughly.
- c.Peel and chop the potato, sweet potato, and suran into 1-inch cubes.
- d.Peel and chop the raw banana and brinjal into 1-inch cubes. Immediately place them in a bowl of water to prevent browning.
- e.String the surti papdi and snap into 1-inch pieces. Top and tail the guar beans and chop them into 1-inch pieces.
- 2
Temper and pressure cook the vegetables (approx
- a.15 minutes).
- b.Heat oil in a 3-liter pressure cooker over medium heat. Once hot, add the mustard seeds and allow them to splutter.
- c.Add the cumin seeds and hing. Sauté for 30 seconds until fragrant.
- d.Drain the raw banana and brinjal. Add all seven chopped vegetables to the cooker.
- e.Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir gently to coat the vegetables with the spices.
- f.Pour in 1/2 cup of water, give it a final stir, and secure the lid of the pressure cooker.
- g.Cook on high heat for 2 whistles. After the second whistle, reduce the heat to low and cook for 2 more minutes.
- h.Turn off the heat and let the pressure release naturally. This is crucial to prevent the vegetables from turning mushy.
- 3
Add finishing flavors (approx
- a.5 minutes).
- b.Once the pressure has completely settled, carefully open the cooker lid.
- c.The vegetables should be tender but still hold their shape. Turn the heat back on to a medium-low setting.
- d.Add the grated jaggery and fresh lemon juice. Stir very gently to combine, being careful not to break the vegetables.
- e.Simmer for 2-3 minutes, allowing the jaggery to dissolve and any excess water to evaporate, creating a semi-dry consistency.
- 4
Step 4
- a.Garnish and serve.
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Serve Sata Bhajiyun hot with fresh puris, rotis, or theplas.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure all vegetables are cut into uniform 1-inch pieces for even cooking.
- 2Letting the pressure cooker release steam naturally is key to keeping the vegetables intact and not mushy.
- 3For a richer flavor, add 1 teaspoon of ginger-green chili paste along with the powdered spices.
- 4The balance of sweet (jaggery) and tangy (lemon) is personal. Feel free to adjust the quantities to your liking.
Adapt it for your goals.
Vegetable Swap
Feel free to swap vegetables based on seasonality and availability. Carrots, tindora (ivy gourd), green peas, or even drumsticks can be great additions.
Add MuthiyaAdd Muthiya
For a more festive and traditional version, add fried or steamed methi (fenugreek) muthiyas to the sabzi in the last 5 minutes of cooking, after opening the pressure cooker.
Why this is on our healthy list.
Rich in Fiber
The medley of seven different vegetables makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Packed with Vitamins and Minerals
Each vegetable contributes a unique set of nutrients, including Vitamin A, Vitamin C, potassium, and iron, supporting overall immunity and well-being.
Provides Complex Carbohydrates
Root vegetables like potato, sweet potato, and suran provide complex carbohydrates, offering a sustained release of energy.
Frequently asked questions
One serving of Sata Bhajiyun contains approximately 180-200 calories. This is an estimate and can vary based on the specific vegetables and amount of oil used.