SAI BHAJI

Sai Bhaji is a traditional Sindhi vegetarian dish prepared from pulses (dal) and spinach along with other vegetables. This curry is a very nutritious and delicious and staple in Sindhi households. Apart from Sindhi diaspora Sai bhaji is popular in India and Pakistan. It is said that this curry originated in Sindh, Pakistan.
Sai bhaji name is combination of two words. ‘Sai’ means green in Sindhi and ‘Bhaji’ means vegetable. This indicates that this curry is made of various green vegetables. Sai bhaji can be paired with steamed rice or any Indian flat bread like bhakhri, paratha etc. It is served with Koki, Bhuga chawal, jowar jo dodo in Sindhi households.
Info source: Internet

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:

2 cup chopped spinach leaves
1/4 cup dil leaves
1/4 cup fenugreek leaves
1/4 cup split bengal grams (wash & soaked)
1 tbsp ghee/oil
2 finely chopped onions
2 finely chopped tomatoes
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tbsp red chilli powder
1 tsp turmeric powder
1 tsp coriander cumin powder
1 tsp dry mango powder (aamchur)
Salt to taste
For temper:
1 tbsp ghee
1 tbsp finely chopped garlic
1 tbsp red chilli powder (kashmiri)

Method:

1. In a pressure cooker heat oil/ghee and add onion and sauté for 1-2 minutes. Then add ginger, garlic and sauté two minutes more.
2. After that add tomato and sauté them till it become tender.
3. It’s time to add all leafy vegetables and soaked bengal gram. Mix well and add half cup water. Cover the lid and pressure cook for 4-5 whistles on medium flame.
4. Once the steam ia released, open the lid and mash little with potato masher and turn on the flame again and cook for couple of minutes.
5. Lastly for temper heat ghee and add garlic and sauté little so it’s rawness is gone. Then add red chilli powder and take it off the heat and pour this to Sai bhaji and turn off the heat.
6. Serve hot.

Note:

1. You can skip dil leaves and fenugreek leaves.
2. You can add vegetables like carrot, potatoes, beans etc.
3. Soak bengal gram for atleast 30-60 minutes.
4. You can separately pressure cook bengal grams for one whistle and then add in cooking with leafy vegetable for more cooking