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 lends to 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
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.
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.