Sai Bhaji

Recipe: Sai Bhaji

Sai Bhaji is a traditional, nutrient rich Sindhi curry consisting of dal, leafy greens and seasonal vegetables. Easy to make and rich in veg protein, it is an essential part of the regular Sindhi Thali. The curry is usually smooth and creamy once cooked, without the addition of cream or nut paste. In Sindhi language sai means greens and bhaji is the vegetables. Serve it with roti, rice, koki (Sindhi flatbread), khichdi or any Sindhi style rice dish. After having made it for the first time way back in 2017, this bhaji is a regular on our menu—we love it. Sometimes, I serve it with Bhuga Chawal (Caramelized Onion Rice) or khichdi.  It is finger licking good. However, Hubby prefers it with roti.

Memories

I first read about Sai Bhaji in some Bollywood Film Gossip Magazine where Raveena Tandon mentioned that she likes it very much. I later googled the recipe and found out that it is a popular Sindhi sabji or curry. I planned to make it as my veg protein rich contribution to the group Blogging Marathon. The theme was Protein Rich Dishes. I decided to share 26 protein rich dishes that are suitable for vegetarians. This recipe was posted on 09/09/2017.

Back From Montreal

After an exhausting flight back from Montreal to Mombasa, hubby and I weren’t in the mood to venture out to go and shop for grocery. Luckily, the shop in our building complex stocks on milk and bread. Just pick up the phone and it gets delivered to my door. Hubby and I slept for over 12 hours, that’s how tired we were. Meal on that day was toast and tea. Next day the reliable veggie lady, Esther comes with loads of spinach in her basket. I bought the spinach, fenugreek and other veggies I needed. God was looking out for me. One of the dishes I had jotted down for the Protein Rich Theme was Sai Bhaji. Just the right ingredients had arrived in Esther’s basket. Made that for lunch with rotis. After 24 hours of plane and airport food, a nice hot sabji with roti was the ultimate comfort food.

A Bit About Sai Bhaji

The recipe of Sai Bhaji varies from one home to another. The main ingredients are lots of spinach, split chickpea lentil (chana dal) and vegetables. Some homes use seasonal vegetables like okra, eggplant, colocasia roots, sorrel, purslane, cauliflower, etc. What I like about this spinach preparation is that one can choose what vegetables to add. To give it a creamy texture, it is best to cook sai bhaji in a pressure cooker or Instant Pot. Also soaking the dal is paramount.

Did you know that spinach is one of the vegetables recommended to include in one’s diet for protein. Though not too high in protein, 1 cup of cooked spinach has about 5g protein. The other source of protein in dish is chana dal (split chickpea lentils).

 

 

 

 

SAI BHAJI
Serves 6-8

Recipe Idea: Sindhi Rasoi

4 cups finely chopped spinach
½ cup fresh methi(fenugreek) finely chopped
1 cup chana dal (chickpea lentils)
1 medium brinjal cut into small cubes
1 medium potato, peeled and cut into small cubes
1 medium onion, finely chopped
1 large tomato, finely chopped
1 tsp ginger paste
1 tsp green chili paste
1 tbsp oil
1 cup water
1-1½tsp salt
1 tsp coriander powder
½ tsp turmeric powder
1 tsp amchur powder
1 tsp garam masala powder

For tempering:
1 tbsp oil
1 tsp garlic paste
1 tsp red chilli powder

1. Wash and soak the chana dal in 1 cup water for 30-45 minutes.
2. Heat 1 tbsp oil in a pressure cooker.
3. Add onion and stir fry it till it becomes translucent.
4. Add ginger and chili paste and stir fry for 1 minute.
5. Add tomato. Stir fry till it becomes a bit soft.
6. Add potato and brinjal.
7. Add turmeric powder, coriander powder, garam masala, amchur powder and salt.
8. Add the soaked chana dal with the water.
9. Mix well.
10. Close the lid of the pressure cooker. Let the sabji cook over medium heat for 2 whistles.
11. After 2 whistles switch off the heat.
12. When the pressure valve goes down, open the lid of the pressure cooker.
13. Put the pressure cooker back on medium heat without the lid.
14. Add chopped spinach and methi and cook further for 4-5 minutes. Stir occasionally so that the sabji does not stick to the bottom of the pan.
15. Heat oil for tempering in a small pan.
16. Add garlic paste and stir fry it for a few seconds.
17. Take the pan off the heat. Add red chilli powder. Mix.
18. Pour the tempering over the sabji and serve.