Sai Bhaji

Sai Bhaji

Sai Bhaji is a traditional Sindhi dish prepared with greens, dal and vegetables. This is usually served with Peela Chawaran and Sindhi Papad.

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’.

Ingredients:

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

Method:

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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