Sai Bhaji is a very popular dish in Sindhi cuisine. Most Sindhi homes make it at least once a week. It has a very unique and delicious taste because of the large number of greens, vegetables and spices and chana dal that go into making it. Sai Bhaji is a very balanced and nutritious dish that goes very well with khichdi, yellow or brown rice or any pulao. Here's how you can make Sai Bhaji in your home.
Ingredients:
1. 1 Bunch Spinach (Palak)
2. ¼ bunch Khatti Palak or Chuka( colloquial name)
3. 5 to 10 stems of methi leaves
4. 5 to 10 stems of Sova or Dil
5. ½ cup chana dal
6.1 small potato
7. 1 medium sized onion
8. 1 small carrot
9. 8 to 10 cluster beans
10. 2 to 3 inch piece pumpkin
11. 1 small brinjal
12. 2 medium sized tomatoes grated
13.8 to 10 flakes of garlic
14. 1 inch piece of ginger
15. 2 green chillies
16. ½ tsp turmeric powder
17. ½ tsp Jeera powder
18. 2 tsps coriander powder
19. Salt to taste
20. 4 tbsps oil
21. 1 mug water
Procedure:
Soak the chana dal in a small bowl of water 15 to 20 minutes before you start making Sai Bhaji. Separate leaves from stems of palak, khatti palak, sova and methi, wash well , chop finely and keep aside. Peel and chop all the vegetables very fine and keep aside. Heat oil in a pressure cooker .while it is getting heated, in a mortar and pestle grind ginger and garlic coarsely. Add ginger, garlic and chillies and sauté for a minute or two till the garlic turns golden in colour. Now add chopped onion and sauté till it becomes translucent. Next add the soaked chana dal and chopped pumpkin, potato, carrot, cluster beans and brinjal . Turn all the vegetables around and add the dry spices - turmeric, coriander and cumminseed powder and salt. Next add the chopped tomatoes and stir for a couple of minutes till tomatoes are well blended. Now add one mug of water, close the lid of the pressure cooker and cook on high flame till the first whistle goes off. Lower flame and cook for 10 minutes, after which turn the flame off. Allow the pressure cooker to cool, then open and with a hand blender blend the contents of the cooker so that no grain of dal or piece of vegetable is visible and the Sai Bhaji is of thick puree consistency,
Serve hot with jeera rice or moong dal khichdi.
SAI BHAJI
Ingredients:
1. 1 Bunch Spinach (Palak)
2. ¼ bunch Khatti Palak or Chuka( colloquial name)
3. 5 to 10 stems of methi leaves
4. 5 to 10 stems of Sova or Dil
5. ½ cup chana dal
6.1 small potato
7. 1 medium sized onion
8. 1 small carrot
9. 8 to 10 cluster beans
10. 2 to 3 inch piece pumpkin
11. 1 small brinjal
12. 2 medium sized tomatoes grated
13.8 to 10 flakes of garlic
14. 1 inch piece of ginger
15. 2 green chillies
16. ½ tsp turmeric powder
17. ½ tsp Jeera powder
18. 2 tsps coriander powder
19. Salt to taste
20. 4 tbsps oil
21. 1 mug water
Procedure:
Soak the chana dal in a small bowl of water 15 to 20 minutes before you start making Sai Bhaji. Separate leaves from stems of palak, khatti palak, sova and methi, wash well , chop finely and keep aside. Peel and chop all the vegetables very fine and keep aside. Heat oil in a pressure cooker .while it is getting heated, in a mortar and pestle grind ginger and garlic coarsely. Add ginger, garlic and chillies and sauté for a minute or two till the garlic turns golden in colour. Now add chopped onion and sauté till it becomes translucent. Next add the soaked chana dal and chopped pumpkin, potato, carrot, cluster beans and brinjal . Turn all the vegetables around and add the dry spices - turmeric, coriander and cumminseed powder and salt. Next add the chopped tomatoes and stir for a couple of minutes till tomatoes are well blended. Now add one mug of water, close the lid of the pressure cooker and cook on high flame till the first whistle goes off. Lower flame and cook for 10 minutes, after which turn the flame off. Allow the pressure cooker to cool, then open and with a hand blender blend the contents of the cooker so that no grain of dal or piece of vegetable is visible and the Sai Bhaji is of thick puree consistency,
Serve hot with jeera rice or moong dal khichdi.
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