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. Later, I googled the recipe and found out that it is a popular Sindhi sabji or curry. Subsequently, 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.
Memories – 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).
Sharing Sai Bhaji Recipe With 2026 Alphabet Challenge Group
We’re already on letter S of the Alphabet Challenge initiated by Wendy. Check out her blog A Day in the Life on the Farm. For letter S I had jotted down that the old post on Sai Bhaji needed a fresh look – better photos and write up. Republishing this recipe on 16/09/2026. I make this spinach sabji or curry often but every time forgot to take photos. Finally the time has come!
S is for Sai Bhaji
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Preferably fresh spinach. Can use baby spinach for this bhaji recipe. By weight we need 300g spinach. Include the stalks if they are tender.
Fresh Dill
We love the flavour that dill imparts. Alternately can add fresh fenugreek. Or add a mixture of both. We need approximately 50g.
Fresh Coriander
Chop roughly about 50g with the leaves and stalk.
Chana Dal
Split chickpea lentils. Though a small quantity is used, it makes the bhaji creamy. Add about ¼ – ⅓ cup. Must soak the dal in warm water for at least 2 hours.
Split Moong Dal
I prefer to use the one with the skin. Soak about 2-4 tbsp of the dal in warm water for 2 hours.
Vegetables
Add fresh vegetables of your choice. Sometimes I add eggplant, cauliflower, peas. Occasionally add either bottle gourd or zucchini. This time round I have added potato and carrot. Whichever vegetable or combination g veggies you use, the weight is about 200-250g.
Onion
Peel and chop finely about 50g of onion. I prefer to use the red one. However, use any of your choice.
Oil
Use any oil of your choice. I have used sunflower oil. We will be also using some oil for the tempering or tadka.
Garlic
Adding some garlic to the sai bhaji and some to the tadka. Peel and slice about 5-6 cloves of garlic.
Fresh Ginger
Peel and cut about 1 inch ginger into thin strips or mince it.
Green Chillis
Add according to your taste. Slice them or split them into halves lengthwise.
Coriander Powder
Freshly ground adds a lot of flavour. Roast some coriander seeds till they turn brown but not burnt. Blend to a powder in a spice blender when the seeds are cool.
Turmeric Powder
A litte is all that is required.
Water
Add according to how thick or thin you want the Sai Bhaji. Remember this is a sabji and not a dal. Don’t add too much.
Salt
Add according to your taste.
Kashmiri Red Chilli Powder
Totally option. I add some to the tadka. Not only does it brighten up the dish but adds a bit of smoky flavour.
Kasuri Methi
Kasuri methi is dried fenugreek leaves. I am adding some to give the flavour of fresh fenugreek as I don’t get fresh fenugreek. When I do get it I prefer to add fresh one.
SAI BHAJI
mayurisjikoni
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.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
Yes all Sindhi's families have their own recipe . We all choose our vegetables and greens , but spinach, onion, tomato , Chana Daal are 4 basics of SaiBhaji with garlic tempering. Your version sounds great , but definitely a better deal with rice .and it was nice reading about your travel , never knew such things happen in the country you live in !
The sai bhaji looks like very healthy and comforting dish. I can finish that with some hot rotis. Loved reading about your travel and ofcourse the home made dal is way much more better than flight food.
I remember making this for one of the earlier BM. Very interesting read about your travel experiences. Sometimes bad luck just happens. Great that you are back to the comfort of home cooked food!
Long hours of flight travel are crazy and it is worse when there is a delay. Hope both of you are refreshed after this amazing looking sai bhaji. Looks like a nutritious and comforting meal to have.
Very interesting name and the story behind it. I completely a simple bowl of dal chawal is absolutely delicious after eating those aeroplane food. This is great share.
Oh your travel seem to have been so tough!..must surely have been so tiresome having to go through all that torture!…Sai Bhaji sounds so healthy and looks so yum!
After all that travel mishaps, God did smile upon you in the form of spinach bundles!I once made Sai Bhaji with Bhunga Chawaran from Vaishali's blog and we loved the combo. Such a tasty dish! And Mayuri, love your bowl 🙂
Travel is not easy and international travel is never comfortable. Jet lag complicates things a lot too. Thank god for the little comforts including food once you are back home.
Oh… I didnt know travelling within SA had such problems associated. Need to keep this is mind. Such a tasty recipe. I Actually loved the oil floating on top of the dal.
16 Comments
vaishali sabnani
September 9, 2017 at 10:38 am
Yes all Sindhi's families have their own recipe . We all choose our vegetables and greens , but spinach, onion, tomato , Chana Daal are 4 basics of SaiBhaji with garlic tempering.
Your version sounds great , but definitely a better deal with rice .and it was nice reading about your travel , never knew such things happen in the country you live in !
Sapana Behl
September 9, 2017 at 6:07 pm
The sai bhaji looks like very healthy and comforting dish. I can finish that with some hot rotis. Loved reading about your travel and ofcourse the home made dal is way much more better than flight food.
Gayathri Kumar
September 10, 2017 at 5:19 am
I remember making this for one of the earlier BM. Very interesting read about your travel experiences. Sometimes bad luck just happens. Great that you are back to the comfort of home cooked food!
Kalyani
September 10, 2017 at 9:50 am
God did look out for you.. nice to read u have bhaajiwalis there too 🙂 this dish looks tempting esp with roti / rice !
Sowmya :)
September 10, 2017 at 10:10 am
Long hours of flight travel are crazy and it is worse when there is a delay. Hope both of you are refreshed after this amazing looking sai bhaji. Looks like a nutritious and comforting meal to have.
Archana Potdar
September 10, 2017 at 12:04 pm
My what an ordeal at the last leg of your journey! Saibhaji I am yet to try maybe I should start with your recipe.
Archana Potdar
September 10, 2017 at 1:07 pm
I think my comments are not going through. Your travel last leg must have been so tiresome.
Saibhaji is something I want to try making looks yum.
Sharmila- The Happie Friends Potpourri corner
September 10, 2017 at 1:35 pm
Always love this combo of spinach and Dal.. Simply tempting!! I love that flavorful tadka over the bowl!!
Anlet Prince – Annslittlecorner
September 10, 2017 at 4:03 pm
The Curry looks tempting. Beautiful clicks. There are a lot of veggies added. Nutritious!
Srividhya Gopalakrishnan
September 11, 2017 at 12:32 am
Very interesting name and the story behind it. I completely a simple bowl of dal chawal is absolutely delicious after eating those aeroplane food. This is great share.
Srivalli
September 11, 2017 at 8:11 am
Oh your travel seem to have been so tough!..must surely have been so tiresome having to go through all that torture!…Sai Bhaji sounds so healthy and looks so yum!
Padmajha PJ
September 11, 2017 at 5:10 pm
After all that travel mishaps, God did smile upon you in the form of spinach bundles!I once made Sai Bhaji with Bhunga Chawaran from Vaishali's blog and we loved the combo. Such a tasty dish! And Mayuri, love your bowl 🙂
Priya Suresh
September 11, 2017 at 5:28 pm
Omg, those mishaps are seriously too tough, Sai bhaji looks super comforting and this dish is in my to do list, and love that bowl Mayuri.
rajani
September 12, 2017 at 3:45 pm
Travel is not easy and international travel is never comfortable. Jet lag complicates things a lot too. Thank god for the little comforts including food once you are back home.
Nalini's Kitchen
September 13, 2017 at 1:06 pm
Long flight journeys are tired and crazy,with flight delays it makes the situation even worst.BTW the sai bhanu looks comforting and delicious..
Ruchi Indu
September 26, 2017 at 8:34 am
Oh… I didnt know travelling within SA had such problems associated. Need to keep this is mind. Such a tasty recipe. I Actually loved the oil floating on top of the dal.