Sai Bhaji

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Thanks to all the Sindhi community for giving us this most nutritious and tasty recipe that can go with rice as well as roti. And thanks to the many Sindhi chefs and vloggers online for sharing this recipe to us. Sindhi have this with Jowar Koki. But I personally preferred it with white rice and fried papad/appalam

Ingredients

Leafy Greens

  • Spinach (Palak): 1 big bunch (approx. 100-150g)

  • Dill leaves (Suwa): Half the volume of the spinach

  • Fenugreek leaves (Methi): One third the volume of the spinach

  • Red Amaranth (Lal Math): A handful

Vegetables & Aromatics

  • Ginger: 4 to 5 pods, crushed finely

  • Garlic: 1 inch, crushed finely

  • Green chilies: 4 chilies chopped finely

  • Carrot: 1 medium-sized, chopped to small cubes

  • Eggplant (Baingan): 1 medium-sized, chopped to small cubes

  • Potatoes: 2 small, chopped to small cubes

  • Bottle Gourd (Dudhi/Lauki): Half the original length, chopped to small cubes

  • Onions: 2 medium-sized, chopped finely

  • Tomatoes: 1 to 2, chopped to small cubes

Pantry & Spices

  • Oil: 1 tbsp

  • Cumin seeds (Jeera): For tempering

  • Chana Dal: 1/2 cup (approx. 100g), soaked for 30 mts atleast

  • Salt: To taste

  • Turmeric powder (Haldi): 1 tsp

  • Coriander powder (Dhania) or Jeera powder: 1 tbsp

  • Red chili powder: 1 tsp

  • Water: About 1 cup

For the Tadka (Tempering)

  • Ghee: For frying

  • Garlic: Freshly chopped

  • Roasted Jeera powder: To sprinkle (Optional)

  • Black pepper: To sprinkle (Optional)

Directions

1.Temper the aromatics:

Heat 1 tbsp of oil in a pressure cooker. Add cumin seeds (jeera) and let them crackle. Add the sliced ginger, garlic, and green chilies.

2.Sauté the onions:

Toss in the chopped onions and sauté lightly just to remove the raw edge.

3.Add the root vegetables:

Add the roughly chopped carrot, eggplant, potatoes, and bottle gourd. Mix well so all the vegetables are coated in the tempered oil.

4.Mix in dal, tomatoes, and spices:

Stir in the soaked chana dal and the chopped tomatoes. Season the mixture with salt to taste, turmeric, coriander powder, and red chili powder.

5.Add water and greens:

Pour in about 1 cup of water, then pile all your chopped leafy greens (spinach, dill, methi, red amaranth) into the pressure cooker.

6.Pressure cook:

Close the lid and cook for 3 whistles. After the 3 whistles, lower the heat and let it simmer for another 10 to 15 minutes.

7.Mash the bhaji:

Once the pressure subsides naturally, open the cooker. Mash the cooked vegetables thoroughly using a potato masher first, and then whisk it with a traditional wooden whisk (mandara) until it reaches a thick, homogenous consistency.

8.Apply the final Tadka:

In a small pan, heat some ghee and fry the fresh chopped garlic until it slightly caramelizes. Pour this tempering over the mashed Sai Bhaji. Finish by sprinkling roasted jeera powder and black pepper on top.

9. Final Adjustment: If the taste is mild, heat a spoon of oil in a kadai and roaste crushed garlic 3 to 4 pods, and a dash of red chilli powder. Then add it to the Sai bhaji and mix it. This will enhance the flavor. At this stage we can also adjust salt to taste.

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