Sindhi Sai Bhaji (Saat Saheli Sabzi): A Vibrant Green Vegetable Medley
55 minutes
1242 reads
About Sindhi Sai Bhaji (Saat Saheli Sabzi): A Vibrant Green Vegetable Medley
Craving a vibrant, healthy, and utterly delicious meal? Sindhi Sai Bhaji (Saat Saheli Sabzi), a medley of seven greens, is a flavor explosion waiting to happen. Imagine fragrant cumin and garlic blooming in warm oil, creating the perfect base for this incredible dish.This wholesome stew features spinach, fenugreek, dill, and other greens, gently pressure-cooked with potatoes and tender okra (or lotus stem!). The light mashing creates a delightful mix of textures, delivering a tangy, savory experience.Paired perfectly with rice or roti, Sai Bhaji offers a nutritious and unforgettable taste of Sindhi cuisine. Get ready to savor every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Green Vegetables
- 250 gm Spinach
- 1 cup Fenugreek Leaves
- ½ cup Dill
- 1 cup Sorrel khatta
- 1 cup Coriander
- 1 cup Bottle Gourd lauki
- 3.5 Okra
- 100 gm Lotus Stem thick and of good quality
Other Vegetables
- 1 Potato medium, peeled and diced
Pantry
- ½ cup Split Chickpea split chickpeas, soaked for 30 minutes and drained
- 2 Onions chopped, medium
- 2 Tomatoes chopped, medium
- 3 Chilies chopped, green
- 1 tsp Ginger minced
- 1 cup Water
- 1 tsp Salt or to taste
- ¼ tsp Turmeric Powder haldi
- 1 tsp Coriander Powder dhania
- ½ tsp Chili Powder red
- 2 tbsp Oil
Tempering
- 1 tsp Cumin Seeds
- 2 clove Garlic julienned
Instructions
- Wash and chop all the leafy green vegetables, including the spinach, fenugreek leaves, dill, sorrel, and cilantro.
- Peel and dice the potato. Chop the bottle gourd, okra, and lotus stem into bite-sized pieces. Set aside.
- Heat a pressure cooker over medium-high heat. Add 1 tablespoon of oil.
- Add the chopped onions to the hot oil and sauté until softened and translucent. This builds a flavor base for the dish.
- Add the drained chana dal, chopped tomatoes, green chilies, and minced ginger to the pot. Sauté for another minute to blend the flavors.
- Now, add all the chopped vegetables, salt, turmeric powder, coriander powder, and red chili powder to the pressure cooker. Stir well to combine.
- Pour in 1 cup of water, close the lid securely, and pressure cook for 2 whistles. Then, reduce the heat to low and simmer for 10 minutes. This ensures the vegetables are cooked through but not mushy.
- Once the pressure has released naturally, open the lid and carefully remove the lotus stem pieces. Set them aside.
- Using an immersion blender or potato masher, lightly mash the remaining vegetable mixture. Don't over-mash; leave some texture.
- Return the lotus stem pieces to the mashed vegetable mixture and stir gently to combine.
- In a separate small pan, heat the remaining 1 tablespoon of oil over medium heat. Add the julienned garlic and cumin seeds. Sauté until fragrant and lightly golden, creating the tempering.
- Pour the tempering over the mashed vegetable mixture. Garnish with freshly minced ginger.
- Serve hot with plain rice, brown rice, Sindhi Bugha Chaanwar, or Bakhri Roti.
Recipe Notes
Good To Know
- For extra depth of flavor, sauté the garlic and cumin seeds until golden before adding the vegetables. This enhances the aroma and infuses the oil with a rich, nutty undertone essential to Sindhi cuisine.
- If khatta (sour greens) are unavailable, substitute with a combination of sorrel leaves (gongura) or a splash of tamarind pulp for a similar tangy note. Add gradually to achieve your preferred level of sourness.
- To retain a vibrant green color and preserve nutrients, avoid overcooking the leafy vegetables. Cook just until wilted and the gram dal is tender, then promptly remove from heat.
- For a heartier meal, stir in cooked moong dal or cubes of boiled potato towards the end. This variation is traditional in some Sindhi homes and makes the sabzi more filling.
Expert Tips
- Adjust the spice level by adding a pinch of red chili flakes or a chopped green chili along with the garlic.
- For a creamier texture, blend a portion of the cooked dal before adding it to the vegetables. This will thicken the sabzi and give it a richer consistency.
- Garnish with fresh cilantro and a squeeze of lemon juice just before serving for a burst of freshness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Related Posts You May Like
Recipe Nutrition
Calories: 293kcalCarbohydrates: 46gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgFiber: 11gSugar: 3g
Kanchan Talreja
Articles: 1
4 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Can’t wait to cook it.
Such a beautiful dish! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.
Wow