Sindhi Sai Bhaaji: A Flavorful Green Vegetable Curry
2 hours 15 minutes
1089 reads
About Sindhi Sai Bhaaji: A Flavorful Green Vegetable Curry
Craving a vibrant, healthy, and deeply comforting meal? Look no further than Sai Bhaaji, a Sindhi green curry bursting with flavor and nourishment.This delightful dish features a medley of leafy greens – spinach, fenugreek, and amaranth – simmered to perfection with chana dal, tomatoes, and a fragrant blend of spices. The result? A hearty and flavorful curry, perfect served piping hot with fluffy rice or warm roti for a truly satisfying experience.
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See the 30-Day PlanRecipe Time & More
Prep2 hours
Cook15 minutes
Total2 hours 15 minutes
Ingredients
Leafy Greens
- 1 cup Spinach chopped
- 1/2 cup Fenugreek Leaves chopped
- 1/2 cup Amaranth Leaves chopped
Dal and Vegetables
Spices and Flavorings
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Garam Masala
- 1 tsp Lemon Juice
Garnish
- 1/4 cup Garlic chopped, green, white and green parts separated
- 2 tbsp Coriander Leaves chopped
Instructions
- Thoroughly wash and chop the spinach, fenugreek leaves, and amaranth leaves. Set aside.
- Wash the chana dal and soak in water for 2 hours. This helps soften the dal and reduce cooking time.
- Chop the tomatoes, potato, eggplant, pumpkin, and onions. Draining the soaked chana dal.
- Heat the oil in a pressure cooker over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. This releases their aroma.
- Add the ginger paste and sauté for about a minute until fragrant.
- Add the chopped onions and sauté for 2-3 minutes until they soften and become translucent.
- Add the chopped tomatoes and cook until they break down and form a mushy consistency. This creates a rich base for the curry.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices with the tomato mixture.
- Add the drained chana dal to the pressure cooker.
- Add the chopped eggplant, pumpkin, and potato to the cooker.
- Add the chopped leafy greens to the cooker.
- Pour 1 1/2 cups of water into the pressure cooker. Close the lid securely and cook for 5-6 whistles. Then, reduce the heat to low and simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally.
- Once the pressure has released, open the cooker carefully. Add the lemon juice and garam masala. Stir gently.
- Using a spoon or a whisk, gently mash the vegetables and dal to create a slightly coarse or smooth consistency, depending on your preference.
- For added flavor, prepare a green garlic tempering. You can skip this step and enjoy the Sai Bhaaji as is.
- Finely chop the white and green parts of the green garlic, keeping them separate.
- Heat a tablespoon of oil in a small pan. Add the chopped white parts of the green garlic and sauté until lightly browned. This tempering adds a fragrant depth of flavor.
- Pour the green garlic tempering over the Sai Bhaaji in the cooker. Close the lid briefly to allow the flavors to infuse.
- Garnish with the chopped green parts of the green garlic and coriander leaves. Serve hot with roti, poori, or rice.
Recipe Notes
Good To Know
- You can add khatta bhaji (sorrel leaves) and dill to this bhaji.
- Feel free to incorporate other vegetables of your choice.
- For a traditional Sindhi touch, add a handful of chopped dill leaves for a unique aromatic flavor.
- If you prefer a chunkier texture, reserve some cooked chana dal and leafy greens before mashing or blending, then stir them back in.
- To enhance the tangy notes, stir in a teaspoon of dried mango powder (amchur) or squeeze in some fresh lemon juice just before serving.
Expert Tips
- For a richer flavor, sauté the greens with some finely chopped onions and ginger before adding the dal.
- Adjust the consistency of the bhaji by adding more water or stock for a thinner consistency, or simmering longer for a thicker one.
- Serve Sai Bhaji hot with roti, rice, or as a side dish with your favorite Indian meal.
Storage Instructions
- Sai Bhaji keeps well in the refrigerator for up to two days.
- Reheat gently and add a splash of water if it thickens.
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Recipe Nutrition
Calories: 108kcalCarbohydrates: 6gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 1gSugar: 2g
Kamal Thakkar
Articles: 1
3 Comments
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Looks so delicious! Thanks for the recipe.
Looks so flavorful! Thanks for posting.
Such a scrumptious dish! Thank you.