Creating content for this blog is fun most of the time. I love experimenting with recipes (the kitchen clean up afterwards not so much.), taking photos, and editing photos. The part about blogging that I dread the most is writing; sometimes I know exactly what to write and then there are times (95% of the time) I am staring at the computer screen with a blank stare. I am not a writer, my grammar is not the best, and a lot times I wish I could hire a ghost writer to write my post. Any writers out there who would like to do this? The position is open and I pay in food.
A few months back I was in California visiting family and one of my friends asked:
Friend: Can I have your brownie recipe?
Me: yes it’s on my blog.
Friend: Ahh. Can you just tell me, the post is too long for me to read?
Me: You can just skip the post and go straight to the recipe (rolling my eyes a little). This simple conversation with my friend got me thinking that why am I putting effort into writing a post? I should just skip all the writing and just post photos along with the recipe. I might consider doing that for some post, but at the same time I have to think about google.
According to many search engine optimization experts writing 1000 to 1500 words per post positions your blog better on google. I am struggling over here to get a friend to read 400 words about brownies. I can’t imagine writing or even convincing people to read a 1000 words on vegetable stew (Blogger problems).
I am not going to fluff up a recipe post just so I can meet google word-count requirement, it’s not my style. I am appreciative to people who take the time to read my full post(I do really try writing with intention).If you are skimming through I still would like to thank you for at least visiting my blog. Today’s recipe is lentil and vegetable stew which is another childhood favorite that my maternal grandmother use to make. This lentil and vegetable stew or properly known as Sai Bhaji is a traditional Sindhi vegetarian curry.
Sai Bhaji is considered to be a stew full of rich nutrients because of the mix of various green, other vegetables, and lentils. The main greens in this stew include chopped spinach leaves and dill. Traditionally Sindhi’s also add fenugreek leaves and other type of greens called gongura leaves which you only really find in India.
I learnt this lentil and vegetable stew (Sai Bhaji) recipe from my mom. The most tedious part about this recipe is to cut all the vegetables, but once you are done all you have to do is just add everything to a pressure cooker and let it do its thing. This recipe is vegetarian and vegan(just use vegetable oil instead of ghee.). My favorite way to eat is with methi rice. Enjoy!
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