How to make Sindhi Sai Bhaji - Fresh vegetables cooked in Sindhi style.

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

Main Ingredients : Split Bengal Gram, Spinach (पालक)

Cuisine : Sindhi

Course : Main Course Vegetarian

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Sindhi Sai Bhaji Recipe Card

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.

For more recipes related to Sindhi Sai Bhaji checkout Urad Dal Matar Fry, Lauki Chana Dal, Chana Dal aur Wadi with Chenna, Chana Dal aur Soya Wadi ki Sabzi . You can also find more Main Course Vegetarian recipes like Mushroom Corn Korma, Turai Aloo Sabzi, Stuffed Zucchini, Sookhi Dal Amritsari.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Sai Bhaji Recipe

  • Split Bengal Gram cooked with salt and turmeric powder 1 cup

  • Spinach boiled 1 bunch

  • Potato peeled and diced 1 medium

  • Onion finely chopped 1 medium

  • Carrot peeled and cubed 1 medium

  • Cauliflower florets 15-18

  • Tomatoes finely chopped 3 medium

  • Ginger grated 1 inch piece

  • Green chillies finely chopped 2

  • 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 chopped 1 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.