How to make Sai Bhaji. -
Vegetables and greens cooked with spices - a popular Sindhi preparation.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
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 Corn And Spinach Paneer Steak In Chunky Tomato Sauce Spinach Bake Soya Chunks Manchurian
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sai Bhaji. Recipe
Spinach Leaves 3 medium bunches
Khatta Leaves 50 grams
Khatta Leaves 50 grams
Fenugreek leaves (methi) 50 grams
Onion 1 medium
Green chillies chopped 3
Tomatoes roughly chopped 2 medium
Garlic chopped 10 cloves
Ginger chopped 1 inch piece
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Split Bengal gram soaked 1/2 cup
Turmeric powder 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander powder 2 tablespoons
Potatoes cut into 1 inch cubes 2 medium
Small brinjals cut into 8 pieces 3
Salt to taste
Method
Step 1
Chop onion. Heat oil in a pressure cooker. Add cumin seeds and sauté till they change colour. Add onion and sauté. Chop tomatoes. Add garlic, ginger and green chillies and continue to sauté. Chop spinach, khatta bhaji, dill leaves and fenugreek leaves.
Step 2
Add potatoes and brinjals and mix well. Add tomatoes to the pan and mix. Add chana dal and all the greens and mix. Add salt, turmeric powder, red chilli powder, coriander powder and mix. Add a little water and mix well. Close the cooker with the lid and cook under pressure till 1-2 whistles are given out.
Step 3
Open the lid when the pressure reduces and blend with a hand blender. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
