Sai Bhaji is a classic Sindhi dish made with spinach, lentil and an assortment of vegetables. It is wholesome and nutritious with the goodness of spinach, vegetables and lentils. It is very simple to make and is healthy and satisfying. As Sai Bhaji is loaded with greens and assorted vegetables, this is a very good source of Iron, Folic acid, Vitamin A, C, K, Fibre etc.
Sai Bhaji is also called ‘Sindhi Palak’ and is very popular not just in Sindhi households but all the other communities too. ‘Sai’ means green and ‘Bhaji’ means vegetables, as the name indicates, makes one think of the greens, which is the main ingredient of this recipe. This is normally eaten with ‘Peela Chawaran’, ‘Fried Potatoes’, ‘Raita’ and ‘Sindhi Papad’.
Spinach - 2 cups, finely chopped
Chana Dal - 1/4 cup
Onion - 3/4 cup, finely chopped
Ginger - 1 inch piece
Green chilli - 2, finely chopped
Tomato - 1/4 cup, finely chopped
Carrot - 1 small, cut into cubes
Brinjal - 3/4 cup, cut into cubes
Potato - 1/2 cup, cut into cubes
Turmeric Powder - 1/4 tsp
Dry Red Chilli Powder - 1/2 tsp
Salt to taste
For the seasoning
Oil - 1 tbsp
Cumin Seeds -1 tsp
Wash and chop spinach. Finely chop green chillies and ginger.
Peel the skin and cut carrot and potato into cubes or medium sized pieces. Cut brinjal also into medium sized pieces.
Soak Chana Dal for 2 hours.
Heat a tbsp of oil and add cumin seeds.
When it splutters, add finely chopped onion, finely chopped ginger and green chillies.
Saute until onions turn transparent.
Add chopped tomatoes, brinjal, carrot, potatoes, spinach, chana dal, turmeric powder, salt needed, chilli powder and water.
Pressure cook for 2 whistles.
Once the pressure subsides, open the cooker and mash the contents slightly.
Serve piping hot with rotis or steamed rice or Peela Chawaran and Sindhi Papad.
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(Last Updated on : 03-11-2015)