Sindhi Sai Bhaji | How to Sai Bhaji

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Sindhi Sai Bhaji is a popular sabzi or dal from the Sindhi Cuisine. This is a winter special made with freshly available winter produce.

This dal is made with spinach and lots of seasonal vegetables that leads a fantastic taste that can’t be achieved any other season. This Sai Bhaji is always served with Bhuga Chawara, which means Rice with browned onions. Well, you know how this dish came about right!

Yes, I made this for last month’s AtoZ Biryani, Pulao & Khichdi Festival, where I did Bhuga Chawara for B under 30 Minutes Quick Meals. Both the rice and this dish got done under 30 mins as I used a pressure cooker.

As per the traditional combination, I also made Aloo Roast. Everybody loved the whole combination and we loved the dal with rice and roti as well. This is one dal that will surely be done again!

I simply followed Vaishali’s recipe for this dish and didn’t think about changing anything as I wanted to taste the authentic taste. Even though Amma doesn’t like cauliflower to be added in certain dishes, I did as its one of the winter vegetables and part of this recipe.

So I have Sai Bhaji from Sindhi Cuisine for the Regional dishes this week, where we just started Bm#100, week 1.

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Step By Step Pictures for making Sindhi Sai Bhaji

Sindhi Sai Bhaji | How to Sai Bhaji

1 cup Mixed Vegetables (Carrot, Bottle Gourd, Brinjal, Potato, Cauliflower)
1 Onion roughly chopped
4 to 5 Sprigs Spring Onion chopped
3 medium Tomatoes, roughly chopped
1 cup Spinach
1 tsp Fenugreek Leaves / can use Kasuri Methi
1/2 cup Chana Dal
1/2 tsp Red Chilli Powder
A Pinch Turmeric Powder
1/2 tsp Coriander Powder
1 tsp Ginger Garlic Paste

For Tempering:

4 to 5 Garlic chopped
1 /2 tsp Red Chilli Powder
2 tsp Cooking Oil

For the Bhaji

Soak the chana dal for 10 minutes.
Wash and chop all the vegetables roughly.
Wash and shred the greens and take everything in a pressure cooker.
Add water and cover with the lid, pressure cook for 2 to 3 whistles.
Once the pressure falls down, mash the bhaji with a pav bhaji masher or ladle.

For Tempering:

Heat oil in a pan, add chopped garlic, let it turn colour.
Then add red chili powder and pour over the sai bhaji
Serve with Bhuga Chawara.

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Sindhi Sai Bhaji | How to Sai Bhaji

Sindhi Sai Bhaji is a popular sabzi or dal from the Sindhi Cuisine. This is a winter special made with freshly available winter produce.

Course Lunch Box, Main Dish - Gravies

Cuisine Sindhi

Keyword Sindhi Sai Bhaji with Vegetables

By Cook Method Pressure Cooker

Occasion Everyday Meal

By Diet Healthy Recipes

Dish Type North Indian Dals

Author Srivalli

Ingredients

For the Bhaji

• 1 cup Mixed Vegetables (Carrot, Bottle Gourd, Brinjal, Potato, Cauliflower)
• 1 Onion roughly chopped
• 4 to 5 Sprigs Spring Onion chopped
• 3 medium Tomatoes roughly chopped
• 1 cup Spinach
• 1 tsp Fenugreek Leaves (can use Kasuri Methi)
• 1/2 cup Chana Dal
• 1/2 tsp Red Chilli Powder
• A Pinch Turmeric Powder
• 1/2 tsp Coriander Powder
• 1 tsp Ginger Garlic Paste

For Tempering:

• 4 to 5 Garlic chopped
• 1/2 tsp Red Chilli Powder
• 2 tsp Cooking Oil

Instructions

For the Bhaji

• Soak the chana dal for 10 minutes.
• Wash and chop all the vegetables roughly.
• Wash and shred the greens and take everything in a pressure cooker.
• Add water and cover with a lid, pressure cook for 2 to 3 whistles.
• Once the pressure falls down, mash the bhaji with a pav bhaji masher or ladle.

For Tempering:

• Heat oil in a small pan, add chopped garlic, let it turn colour.
• Then add red chili powder and pour over the sai bhaji
• Serve with Bhuga Chawara.

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