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.
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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