Sai Bhaji

June 1, 2007 at 11:01 am 9 comments

Sai Bhaji– This is a very popular Sindhi signature dish. It is also known as ‘Sindhi Palak’ since Palak is used in generous proportions for this recipe. I recently learnt this recipe from my Sindhi colleague and it was an instant hit in our home.Hey Nupur this time it’s the traditional SSSSSS….Sindhi , SSSSSS……Sai Bhaji for A-Z of Indian vegetables.

saibhaji.jpg

_________________________________________________________                                                            Sai Bhaji recipe

Servings :5-6

_____________________________________________________ 

Ingredients: 

1 bunch Palak/spinach leaves cleaned, washed and chopped

½ bunch Ambat Chuka (Green sorrel) leaves cleaned, washed and chopped. (If you don’t have Ambat Chuka, use more number of tomatoes to maintain the slightly sour taste of this dish. I have tried that version too and it tastes as good as this)

1 medium sized Brinjal/Baingan (the purple variety) cubed

1 medium sized potato washed, peeled, cubed

1-2 medium sized tomatoes, washed and finely chopped

1 onion peeled and finely chopped

½ cup Chana dal (split Bengal gram) soaked in water for ½ hour

6-7 green chillies chopped

½ tsp red chilli powder (optional)

½ tsp coriander powder

½ tsp cumene seeds

¼ tsp turmeric powder

2 tsp oil

Salt as per taste 

In a pressure cooker heat oil. Add the cumene seeds, turmeric powder and then the chopped green chillies. Add the onions and sauté till the onions turn golden brown in colour. Add the tomatoes and cook till the tomatoes become mushy. Add the coriander powder and the red chilli powder. Add the other veggies-potato cubes, brinjal cubes, chopped palak leaves, chopped chuka leaves and mix nicely. Add the chana dal. Add one cup of water and salt. Mix nicely and pressure cook on high heat for one whistle. Reduce the heat and cook for another6-7 minutes. Once the steam goes off remove the lid. Remove the potatoes cubes and mash the remaining bhaji with the back of a round spoon or a masher. This helps to mash the chana dal and palak leaves and the bhaji becomes homogenous. Put back the potato pieces.

If you want to serve Sai Bhaji with Roti ,evaporate some water to thicken it. With rice it can be serve a little liquidish.

Entry filed under: chana dal, cilantro, coriander, Curries & Gravies, green chilli, Health and Nutrition, lentil, onion, potato, red chilli, salt, seed, Spinach, tomato, turmeric, veggies, water.

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9 Comments Add your own

  • 1. Nupur  |  June 1, 2007 at 4:11 pm

    I love your Sssindhi Ssssai Bhaji! 🙂 Combinations of veggies and dals are some of the most useful recipes. I have heard of this dish often, so I’m thrilled to see your tried and tested recipe here.

    Reply
  • 2. Asha  |  June 1, 2007 at 6:13 pm

    HeHE!! I got the similar recipe.I almost made Sai bhaji too.Looks great.

    Reply
  • 3. bee  |  June 1, 2007 at 7:07 pm

    thanks, madhuli, for the tomato tip. is sour sorrel the same as gongura? we don’t get it here, so i’ll try it with the extra tomatoes.
    Hey Bee sorry for this delayed reply. No Gongura is called Ambadi in marathi. I have a recipe for Gongura blogged here:
    https://foodcourt.wordpress.com/2007/05/15/ambadichi-bhaji-sour-greens-curry/
    Yep and it tastes good with extra tomatoes..i have tried doing that. happy cooking

    Reply
  • 4. Richa  |  June 1, 2007 at 8:45 pm

    sai bhaji looks yum! one of my fav!

    Reply
  • 5. Raaga  |  June 8, 2007 at 5:03 pm

    I’ve never tried brinjal with greens… with dals, yes. Thisssss issssss interesting 🙂

    Reply
  • 6. Virginia  |  March 28, 2008 at 12:11 pm

    Fantastic sai bhaji truly yummmmmmmy!!!!!

    Reply
  • 7. Alka  |  January 31, 2009 at 1:36 pm

    I am so happy to see this authentic and almost patent sindhi dish here on ur blog.yes we do make saibhaji in same manner ,except that we add few dill leaves and fresh fenugreek leaves(a handful)along with spinach and khatta(and hey i never knew that it was called green sorrel, thnks for the info).just try that out ,it taste simply out of the world and if eaten with bhugha chaanwara(caramalized onion rice) its heaven…
    Urs look exactly the way we make :-)(though we mash potato cubes too,and if needed potato can be substituted/added with an okra or arbi)

    Reply
  • 8. MINAL  |  August 9, 2009 at 3:47 am

    hav heard bout htis dish much , wil try n let u knw . thnaks for the tomato tip as m in UAE n its hard to find ambada here .tk care

    Reply
  • 9. Pallavi  |  December 5, 2011 at 12:34 pm

    You missed out the methi leaves and dudhi/ red pumpkin and the main vegetable “shepu”. Those are key to making Sai Bhaji

    Reply

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