How to make Sai Bhaji -
Most popular Sindhi preparation of greens and vegetables cooked with mild spices
This recipe has featured on the show Khanakhazana.
Main Ingredients : Spinach Leaves, Khatta Leaves (खट्टी भाजी)
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Sai Bhaji checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Jain Enchiladas Ennai Kathrikai Makai Palak Cinnamon Tossed Mushrooms
Sai Bhaji Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sai Bhaji Recipe
Spinach Leaves 2 medium bunches
Khatta Leaves 4 tablespoons
Cumin seeds 1/2 teaspoon
Onions, finely chopped 2 medium
Ginger 1 inch piece
Green chillies, finely chopped 3-4
Eggplants/ brinjals 1 inch cubes 2 small
Potatoes, 1 inch cubes 2 medium
Split Bengal gram (chana dal) soaked 4 tablespoons
Tomatoes, roughly chopped 2 large
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Shred spinach and half the khatta leaves Heat oil in a pressure cooker.
Step 2
Add cumin seeds. When they begin to change colour add chopped onions and sauté till golden brown in colour.
Step 3
Add chopped ginger, chopped green chillies and sauté. Add a little water if required.
Step 4
Add shredded spinach, whole khatta leaves, shredded khatta leaves, brinjal and potato cubes, soaked chana dal, tomatoes, turmeric powder, red chilli powder and salt.
Step 5
Add two cups of water and mix. Put the lid on and cook on high heat till one whistle.
Step 6
Lower heat and cook for further eight to ten minutes. Remove the potato cubes and blend the remaining mixture with a hand blender.
Step 7
Add the potato cubes. Serve hot.
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