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

Ingredients

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

Method:

  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.

Notes:

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, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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