How to make Sai Bhaji -

Most popular Sindhi preparation of greens and vegetables cooked with mild spices

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach Leaves, Khatta Leaves (खट्टी भाजी)

Cuisine : Sindhi

Course : Main Course Vegetarian

Sai Bhaji

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.