Sindhi Sai Bhaji Recipe - Fresh vegetables cooked in Sindhi style.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Split Bengal gram (chana dal), Spinach leaves (palak)

Cuisine : Sindhi

Course : Main Course_Veg

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Sindhi Sai Bhaji

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Sindhi Sai Bhaji Recipe - How to make Sindhi Sai Bhaji


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Split Bengal gram (chana dal) cooked with salt and turmeric powder1 cup

  • Spinach leaves (palak) boiled1 bunch

  • Potato peeled and diced1 medium

  • Onion finely chopped1 medium

  • Carrot peeled and cubed1 medium

  • Cauliflower florets 15-18

  • Tomatoes finely chopped3 medium

  • Ginger grated 1 inch piece

  • Green chillies finely chopped2

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic 6-8 cloves

  • Dried red chilli 1

  • Lemon slices a few for

  • Tomato chopped1 small


Step 1

Heat 1½ cups water in a deep non-stick pan.

Step 2

Finely chop spinach leaves and add to pan alongwith potato, onion, carrot, tomato, ginger, green chillies, turmeric powder and salt.

Step 3

Mix well and add cauliflower florets, mash and cook till vegetables are completely mashed.

Step 4

Add cooked dal with the water and mash again, cook for 2 minutes and remove from heat.

Step 5

Heat oil in a non-stick pan. Add cumin seeds, garlic, red chilli and sauté till garlic is well browned.

Step 6

Add mashed vegetable-dal mixture, stir to mix and cook till it comes to a boil.

Step 7

Serve hot garnished with lemon slices and chopped tomato.