Sai bhaji

Sai bhaji is a traditional Sindhi dish made with greens, veggies and lentils. It is packed with proteins and iron and makes for a healthy and delicious meal when served with steamed rice.

I was first introduced to Sai bhaji through sharing my friend Pinky’s lunchbox at school. Her mum indulged us by sending us a bowl of it each time she made some for the family. To this day it brings back memories of a very happy and foodie childhood.

Pinky and I traded recipes of our favourite foods (she loved my mum’s crispy okra) a few years ago and this post is dedicated to her and our friendship.

I might have tweaked the recipe over the years to suit our little man’s palate.

Sai bhaaji


250 grams spinach, washed and chopped

2-3 tablespoon of fresh fenugreek leaves

1/4 cup fresh dill

2-3 fistfuls, chana dal, soaked for a few hours

1 large onion, rough chopped

1 tablespoon of ginger-garlic

1 small potato, peeled and roughly chopped

2 tomatoes, roughly chopped

1-2 baby aubergines, chopped

1/2 a cup of red pumpkin, chopped

1/3 teaspoon turmeric

1/3 teaspoon chilli powder

1/2 teaspoon cumin-coriander powder (optional)

salt to taste

1-2 tablespoons, ghee

2 tablespoons, lemon juice


  1. Heat the ghee in a pressure cooker. Add the onions and saute till pink. Add the ginger-garlic and saute on high for a couple of minutes.
  2. Add the potatoes, pumpkin, aubergines and tomatoes.
  3. Now add the turmeric and chilli powder and mix well.
  4. Cook for a few minutes and add the chana dal.
  5. Now add the greens – spinach, fenugreek leaves and dill.
  6. Mix and add just enough water to cover the veggies.
  7. Pressure cook for 3 whistles. Turn down the heat and simmer for another 5 minutes.
  8. Turn off the heat and let the cooker cool down.
  9. When you are able to open the lid of the cooker, add salt, cumin-coriander powder (if using).
  10. Mash the mixture roughly or blend with a hand blender, as I do.
  11. Adjust seasoning. Add the lemon juice.
  12. Serve with hot steamed rice.


I blend the sai bhaji since the little man likes a soupy version of the sai bhaji to cover his rice. You can leave it roughly mashed.

My friend’s mum used to serve this with ghee rice which makes for a deliciously indulgent meal. Any which way, it’s finger licking good!





About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
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