A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
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.
Sindhi Sai Bhaji
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
Sai Bhaji|Sindhi Sai Bhaji|Green Leafy Vegetables with Dal
-
- Serves 6-8
- Preparation Time: 20 minutes
- Cook Time: 20 minutes
- Passive Time: 45 minutes
Ingredients:
For the Vegetable:
- 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 teaspoon ginger paste
- 1 teaspoon green chilli paste
- 1 tablespoon oil
- 1 cup water
- salt to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 tsp amchur powder/ dried mango powder
- 1 teaspoon garam masala powder
For tempering:
- 1 tablespoon oil
- 1 teaspoon garlic paste
- 1 teaspoon red chilli powder
- Method:
- Wash and soak the chana dal in 1-cup water for 30-45 minutes.
- Heat 1 tablespoon 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.
Tips:
- Use a mixture of green leaves to make this bhaji.
- Add the greens in the end to maintain the green colour of the bhaji.
Sai Bhaji|Sindhi Sai Bhaji|Green Leafy Vegetables with Dal
A delicious marriage of Legumes and Leafy vegetables!
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Rate
Servings: 6 people
Calories:
Ingredients
For the Vegetable:
- 4 cups spinach finely chopped
- cup ½fresh methi/fenugreek finely chopped
- 1 gram cup chana dal/Bengaldal
- 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 teaspoon ginger paste
- 1 teaspoon Green chilli paste
- 1 tablespoon Oil
- 1 cup Water
- Salt to Taste
- 1 teaspoon coriander powder
- teaspoon ½turmeric powder
- 1 teaspoon amchur powder/ dried mango powder
- 1 teaspoon garam masala powder
For tempering:
- 1 tablespoon Oil
- 1 teaspoon garlic paste
- 1 teaspoon Red Chilli powder
Instructions
- Wash and soak the chana dal in 1-cup water for 30-45 minutes.
- Heat 1 tablespoon 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.
Notes
- Use a mixture of green leaves to make this bhaji.
- Add the greens in the end to maintain the green colour.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78
Sai Bhaji|Sindhi Sai Bhaji|Green Leafy Vegetables with Dal
A delicious marriage of Legumes and Leafy vegetables!
Print
Pin
Rate
Servings: 6 people
Calories:
Ingredients
For the Vegetable:
- 4 cups spinach finely chopped
- cup ½fresh methi/fenugreek finely chopped
- 1 gram cup chana dal/Bengaldal
- 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 teaspoon ginger paste
- 1 teaspoon Green chilli paste
- 1 tablespoon Oil
- 1 cup Water
- Salt to Taste
- 1 teaspoon coriander powder
- teaspoon ½turmeric powder
- 1 teaspoon amchur powder/ dried mango powder
- 1 teaspoon garam masala powder
For tempering:
- 1 tablespoon Oil
- 1 teaspoon garlic paste
- 1 teaspoon Red Chilli powder
Instructions
- Wash and soak the chana dal in 1-cup water for 30-45 minutes.
- Heat 1 tablespoon 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.
Notes
- Use a mixture of green leaves to make this bhaji.
- Add the greens in the end to maintain the green colour.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Vaishali says
Sai Bhaji looks fantastic . Every house has their version of this leafy green . I too do not add dill as I don’t like it , we add about 4 tomatoes and temper it with chopped , golden garlic which imparts a unique aroma and the next time you come I will make it for you .:)
Priya Suresh says
Sai bhaji is in my to do list for a long, am so tempted to make this ultimate dish soon, yours looks fabulous Archana.
Sharmila Kingsly says
Sai bhaji looks so tempting ,i always wanted to use gongura leaves in this.. Will give a try soon..
Sandhya Ramakrishnan says
This is comfort food to the core. I crave for recipes like this when the weather is starting to get cold. Looks great Archana!
Sushma Pinjala says
Sai bhaji looks delicious.
Ritu Tangri says
You have rightly said that It is a delicious marriage of legumes and leafy vegetables
Priya says
wow, by looking at the pic feeling like just having with rice at the moment… mmm I love dal with greens
Pavani says
Sai bhaji has been on my to-make list for a very long time. I have to make it some time soon.
Harini Rupanagudi says
A comforting dal with greens. My kind of dal.
Jayashree says
I love all variations of dal. This sounds very flavorful.
Sapana Behl says
I have been looking to make this bhaji for long. Sounds delicious.
Sowmya says
I have also been wanting to make for a while now. Yours looks delicious….am trying this soon
Chef Mireille says
this looks great to serve as a soup on its own
Mayuri Patel says
Sai bhaji looks fabulous. Such a well balanced dish with proteins and vegetables served with rice. Like how you’ve added potato and brinjal too along with the spinach and fenugreek. Its a recipe I surely want to try.
ArchanaPotdar says
Thanks, Mayuri.
Poonam bachhav says
Sindhi style Sai bhaji is such a healthy wholesome dish with legumes and leafy greens ! Perfect to go with some steamed rice.
ArchanaPotdar says
Thanks, Poonam.