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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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 Stir Fried Aubergine Palak Soyawadi Paneer Jhalfraezi Veg Biryani
Sindhi 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 : 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
Method
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.
Nutrition Info
Calories : 1548 Kcal
Carbohydrates : 195.1 gm
Protein : 57.1 gm
Fat : 60.1 gm
Other : 0
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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.
