24 November, 2017
Sai Bhaji/Sindhi Sai Bhaji/Green Leafy Vegetables with Dal
Sai bhaji, I had my eye on the delicious Sindhi vegetarian curry or stew that uses mainly from dal (lentils), palak (spinach) and other vegetables. Sai bhaji is also known as Sindhi Sai Bhaji.
Sai Bhaji is a rich source of nutrition as it contains lentils and the greens used.
It is popular in Pakistan, India among the Sindhis.
Sai means green and bhaji means vegetable and Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively.
The main ingredients used are spinach leaves, in smaller quantities fenugreek, dill and gongura leaves, channa dal or moong dal brinjals and potatoes. Of course, as usual, you leave out what you do not like. I do not like dill hence will not add it.
This September we did Protein-rich foods and I have bookmarked many that I want to make. Sai Bhaji from Mayuri’s was one of the first ones I bookmarked and made with no changes ( I have never eaten Sai Bhaji so did not know what it will lead to).
Since I was home for the months of September and October as I had had an operation I had a gala time. Not once was I bored for I was cooking to my heart’s content. It is with great sorrow that I now go to work. Unfortunately, I did not sit to write (sounds familiar it is my regular story) It is now that I am hurrying to write, edit pictures and post. Ditto for the next two days.
Anyway here goes.
Sai Bhaji/Sindhi Sai Bhaji
- Serves 6-8
- Preparation Time: 20 minutes
- Cook Time: 20 minutes
- Passive Time: 45 minutes
- 4 cups spinach finely chopped
- ½ cup fresh methi/fenugreek finely chopped
- 1 cup chana dal/Bengal gram dal
- 1 brinjal small cut into small cubes
- 1 potato, medium peeled and cut into small cubes
- 1 onion, medium finely chopped
- 1 tomato, large finely chopped
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tbsp oil
- 1 cup water
- salt to taste
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp amchur powder/ dried mango powder
- 1 tsp garam masala powder
- 1 tbsp oil
- 1 tsp garlic paste
- 1 tsp red chilli powder
- Wash and soak the chana dal in 1-cup water for 30-45 minutes.
- Heat 1 tbsp oil in a pressure cooker.
- Add onion and stir-fry it until it becomes translucent.
- Add ginger and chilli paste and stir-fry for 1 minute.
- Add tomato and stir-fry until it becomes a bit soft.
- Add potato, turmeric powder, coriander powder, garam masala, amchur powder and salt.
- Add the soaked chana dal with the water.
- Mix well.
- Close the lid of the pressure cooker and cook over medium heat for 2 whistles.
- Let the pressure come down naturally, open the lid of the pressure cooker.
- Put the pressure cooker back on medium heat without the lid.
- Add chopped spinach and methi and cook further for 4-5 minutes.
- Stir occasionally so that it does not stick to the bottom of the pan.
- Heat oil for tempering in a small pan.
- Add garlic paste and stir-fry it for a few seconds.
- Take the pan off the heat. Add red chilli powder. Mix.
- Pour the tempering over the sabji and serve with basmati rice, or roti.
- Use a mixture of green leaves to make this bhaji.
- Add the greens in the end to maintain the green colour of the bhaji.