Sai Bhaji is a traditional Sindhi Cuisine dish pronounced as "Sai Bajee" in Sindhi. This simple recipe includes dal, palak, dill leaves, and other vegetables. At least once a week, Sai bhaji is made in every Sindhi house. It can be eaten both during summer and winter. In Sindhi, Sai means green, and bhaji means vegetables; thus, Sai Bhaji indicates the ingredients (green leafy vegetables) used to prepare this dish. Most Sindhi houses make Sai Bhaji, especially on the third day of Diwali; Many Sindhis believe that preparing a dish with at least seven vegetables on this auspicious day is good. If you will ask any Sindhi person about their favorite Sindhi dish, without any second thought - Sai Bhaji will be their responseSai Bhaji is a protein-packed dish with a high source of nutrition as it has a mix of nutritious green vegetables. Palak, fenugreek leaves, and chana dal are healthy and help manage blood sugar levels.
Prep Time15 minutesmins
Cook Time15 minutesmins
Soaking time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: authentic sai bhaji recipe, how to make sindhi sai bhaji, Sai Bhaji, Sai Bhaji Recipe, sai bhaji recipe ranveer brar, sai bhaji recipe sanjeev kapoor, Sindhi food Recipes, sindhi sai bhaji recipe, sindhi sai bhaji recipe in Hindi
Servings: 6servings
Ingredients
3bunchesSpinach
1bunch Dill leaves
¼cup Chana Dal
2tbspOil
2Green Chilies
½inch Ginger
1Potato
¼cupElephant Yamchopped
¼cupEggplant chopped
¼cupWhite Pumpkinchopped
¼cupCluster beanschopped
3Tomato chopped
2tbspKasuri Methi
¼tspAsafoetida
¼tspTurmeric Powder
½tbspCoriander Powder
½tbspRed Chilli Powder
2tbspGheeoptional
8piece Lotus stemboiled or tin ones
1¼cup Water
Salt as per taste
Instructions
In a small bowl, take ¼ cup chana dal and add water.
Wash and soak the chana dal for 15 minutes.
In a cooker, add 2 tbsp oil, two chopped green chilies, ½ inch chopped ginger, ¼ tsp asafoetida, and soaked chana dal. Mix all the ingredients well.
Add one potato cut into cubes, ¼ cup elephant yam cut into cubes, ¼ cup eggplant cut into cubes, ¼ cup white pumpkin cut into cubes, and ¼ cup cluster beans cut into small pieces. Mix all the ingredients well.
Add three tomatoes cut into small pieces, ¼ tsp turmeric powder, ½ tbsp coriander powder, and ½ tbsp red chili powder, and mix it well.
Add 2 tbsp kasuri methi, one bunch of dill leaves finely chopped, and three bunches of spinach finely chopped. Mix all the ingredients well.
Add salt as per taste and mix it well again.
Now add 1 cup water (water should be enough to cover all the vegetables), mix it well, and cover the lid.
Cook on a medium flame until four whistles, then switch off the gas flame. Allow the cooker to cool down.
Once the steam is released naturally, open the lid.
Now with the back of a spatula, mash all the vegetables.
Please add little water if you need it. And with the wooden beater, mash all the vegetables well. The sabji should be semi-thick and not very thick.
Now light the gas flame and add 8 to 10 pieces of boiled lotus stem.
Add 2 tbsp of ghee and mix it well.
Cover it with a lid and simmer for 2 minutes.
The sai bhaji is ready to serve.
The sai bhaji can be served with onion pulao or regular yellow rice, chapati, roti, and accompaniment with boondi raita and papad.
Notes
You can always use fresh fenugreek leaves.
Use 1 cup of fresh fenugreek leaves instead of dry Kasuri methi. But I like the taste of dry methi better than fresh ones.
You can adjust the consistency of the gravy as per your choice
If you want to make this recipe with onion and garlic, add 2 tbsp oil in a cooker, add two chopped onions, and cook until they turn brown. Add some chopped garlic and cook for a minute. Then follow the same process as above.