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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.
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Prep Time 15 minutes
Cook Time 15 minutes
soaking time 2 hours
Total Time 2 hours 30 minutes
Course sabji, Side Dish
Cuisine Indian, Sindhi Cuisine
Servings 4

Ingredients
  

FOR THE SAI BHAJI

  • 300 g spinach roughly chopped 4-5 cups chopped
  • 50 g fresh dill or fenugreek 1 cup chopped
  • 50 g fresh coriander 1 cup chopped
  • ⅓ cup chana dal
  • ¼ cup moong dal green
  • 1 medium potato, peeled and cut into small cubes 100g
  • 1 medium carrot peeled and diced 70g
  • 1 medium onion finely chopped
  • 2-3 cloves garlic peeled and sliced
  • 1 tsp ginger paste
  • 1 tsp green chili paste
  • 2 tbsp oil
  • ⅓ cup water
  • 1 tsp salt
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tbsp kasuri methi

FOR THE TADKA

  • 1 tbsp oil
  • 1-2 cloves garlic sliced
  • ½ tsp Kashmiri red chilli powder

Instructions
 

PREPARE THE SAI BHAJI

  • Wash and soak the chana dal and moong dals in enough warm water for 2 hours.
  • in the meantime prepare the vegetables. Chop spinach, dill, coriander roughly.
  • Peel and chop potato and carrot. Or any vegetables you choose.
  • Peel and slice the garlic cloves.
  • Heat 1 tbsp oil in a pressure cooker.
  • Add onion and stir fry it till it becomes translucent.
  • Add the sliced garlic. Stir fry till it turns light brown.
  • Add ginger and chili paste and stir fry for 1 minute.
  • Add chopped potato and carrot.
  • Add turmeric powder, coriander powder  and salt.
  • Add the soaked chana and moong dals, without the soaking water.
  • Add ¼ - ⅓ cup water.
  • Add spinach, dill and fresh coriander.
  • Mix well.
  • Close the lid of the pressure cooker. Let the sabji cook over medium heat for 2 whistles.
  • If you are using an Instant Pot then pressure cook at normal low for 12 minutes.
  • When the pressure valve goes down, open the lid of the pressure cooker or the Instant Pot.
  • Add kasuri methi. Mix well. This will make the bhaji a bit creamy.

PREPARE THE TADKA

  • Heat oil in a small pan.
  • Add garlic slices and stir fry till they turn light brown in colour.
  • Take the pan off the heat. Add red chilli powder. Mix.
  • Pour the tempering over the Sai Bhaji and serve.

Notes

  • Use a mixture of green leaves to make this bhaji. Can use amaranth, collard, beetroot greens, kale, mustard leaves, etc.
  • Add vegetables like eggplant, okra, bottle gourd, zucchini, etc.
  • Use a mixture of dals. Can increase the quantity, but not too much. The star of this dish are the leafy greens.
  • Enjoy Sai Bhaji with roti, rice, khichdi, Bhuga Chawal.
Keyword Sai bhaji recipe, Sindhi Sai Bhaji