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Sai Bhaji

Fresh green leafy vegetables, chana dal and vegetables cooked together - a Sindhi speciality. This recipe is from FoodFood TV channel

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Sai Bhaji
Main Ingredients Fresh spinach leaves (palak), Fenugreek leaves (methi)
Cuisine Sindhi
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Sai Bhaji

  • 3 medium bunches Fresh spinach leaves (palak) roughly chopped
  • 50 grams Fenugreek leaves (methi) roughly chopped
  • 50 grams Dill leaves (suva) roughly chopped
  • 50 grams Khatta Leaves roughly chopped
  • 1/2 cup Split Bengal gram (chana dal) soaked and drained
  • 4 tablespoons Oil
  • 2 teaspoon Cumin seeds
  • 1 tablespoon Ginger-garlic paste
  • 1 large Onion roughly chopped
  • 3 Green chillies chopped
  • 3 medium Tomatoes roughly chopped
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Coriander powder
  • 1 1/2 teaspoons Red chilli powder
  • 3 small Brinjals
  • 2 medium Potatoes
  • to taste Salt

Method

  1. Heat oil in a pressure cooker and add cumin seeds, ginger-garlic paste, onion, green chillies, tomatoes, turmeric powder, coriander powder and red chilli powder and mix well.
  2. Cut brinjals and potatoes into 8 pieces each. Add both to the cooker and mix. Add chana dal and mix.
  3. Add spinach, methi, suva, khatta bhaji, salt and ½ cup water and mix well. Close the cooker with and cook till 4 whistles are released.
  4. Open the lid when pressure is reduced completely and check to see if the potato is cooked through.
  5. Coarsely blend the sai bhaji with a hand blender.  Serve hot.
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