Sindhi Sai Bhaji

Sindhi Sai Bhaji


Sai in Sindhi is green  colour. Spinach and Channa dhal give a good texture and taste and the dish is rich in vitamins and iron. Goes well with Bhooga Chawar, Jeera rice and rotis.


Channa dhal ( Bengal gram ) soaked in water for 1 hour- 1/4 cup

Cleaned and chopped Spinach – 4  cups

Cleaned and chopped Methi leaves( Fenugreek  leaves ) – 1/4 cup

Onions – 2 ( chopped fine )

Tomatoes – 1  ( big ) – ( chopped fine )

Brinjals – 2 (Chopped fine)

Big potato – 1 ( washed , chopped fine )

Ginger ( chopped fine ) – 1 and a 1/2 tablespoons

Green chillies – 4 ( chopped fine )

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder- 1 teaspoon

Salt to taste

Water – 3 and 1/2 cups

To Season

Oil – 6 tablespoons

Cumin seeds( jeera ) – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pressure cooker. Add oil, season jeera. Keep the flame in medium. Sauté the onions. Once the onions turns transparent, add the chopped ginger, green chillies, tomatoes. Sauté on sim flame for 5 minutes. Add the turmeric, chilli powder, salt  and mix well. Add the chopped brinjal, potato, chopped spinach and chopped methi leaves. Sauté  for 3 minutes. Add the drained Channa dhal.Add water. Cover the pressure cooker and when steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Leave it for 20 minutes. Open and mash with a masher. Garnish and serve hot with Bhooga Chawar.

Chef’s Tips

1) In case, the Bhaji is a little runny, cook it till it thickens slightly.

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