Sai Bhaji Recipe

Sai Bhaji – A very healthy curry made with spinach,lentils and mix vegetables

Sai bhaji /Khichu Saag is a classic sindhi dish made with spinach, dill (suwa) lentil and an assortment of vegetables.This dish is popular not only among the sindhi community but whoever taste it once, fall in love with this healthy and  delicious curry.

Sai means green and bhaji means vegetables.there are so many version and combination of vegetables to make this healthy dish. Bhatia community from Sindh also make this and call this khichu saag.
Sai bhaji is normally served with yellow rice OR bhuga chawal(brown rice), Raita,  baigan and aloo tuk (fried potatoes and brinjals ) and papad  are the best accompaniment for this signature sindhi dish.

As Sai bhaji is loaded with greens and assorted vegetables,this is a very good source of Iron, Folic acid, vitamin A,C,K , fiber etc.

 You can either mash the bhaji completely with the ladle or a hand blender or just slightly mash it, like I did .You can also make this curry just with  the first 7 vegetables from the list(spinach-brinjal).You need not to have all the vegetables to make this. Sai Bhaji with Yellow Rice Healthy curry made with spinach,lentil and mix vegetables

• CourseSide dish
• CuisineSindhi Cuisine

Servings Prep Time

5people 15minutes

Cook Time

20minutes

Servings Prep Time 5people 15minutes

Cook Time 20minutes

Ingredients

• 3cup Spinach / Palakchopped
• 1cuo Bottle Gourd / Lauki
• 3/4cup Dill /suwa bhaji
• 1/2cup Bengal gram /chana daal
• 3medium Tomatoes / Tamatar
• 1medium Potatoes / Aloo
• 3/4cup Brinjals / Baingan
• 3/4cup Yam / Suran
• 3inch lotus steam
• 10 Cluster beans /Guvar phali
• 1/2cup khatta bhaji
• 3tbsp Raw Mango / Kachcha Aamchopped
• 1.5 tbsp Ginger / Adrakchopped
• 1.5tsp Salt / Namak
• 1/2tsp Turmeric Powder / Haldi Powder

For The Tempering /tadka

• 3tbsp Clarified Butter / Desi Ghee
• 1/2tsp Asafoetida / Hing powder
• 5 Green Chillies / Hari Mirchchopped

Instructions

1. Wash and chop potato and yam in medium size pieces and bottle gourd ,brinjal,raw mango,ginger and tomato in small pieces
2. Wash and chop spinach ,dill (remove the hard and thick steams of dill and spinach) and green chilies and trim the ends of whole cluster beans and make 1 inch size pieces.
3. Wash,scrap and make thin slice of lotus steam .
4. Wash and soak chana daal in water for approx. 1/2 hour
5. Heat ghee in a pressure cooker,then add chopped green chilies and asafoetida.
6. Now add ginger,soaked chana daal and spinach ,saute for few seconds.
7. Add all the vegetables and 2 cups of water and pressure cook for 3-4 whistle on medium heat or till cooked properly.
8. When cool down completely, open the cooker and slightly mash the curry with a ladle or a whisk.
9. Some prefer to grind it with a hand blender and make it into a smooth paste,but I prefer to mash it slightly and bite and feel the vegetable.so you can do according to your preference.taste great both ways:)
10. Add 1/2 cup water(can add 1- 1 .5 cup,according to the thickness u want) then mix and cook for 3-4 minutes on low heat
11. Add 1 tsp ghee and serve hot

Recipe Notes

Note-
1 - If raw mango is not available then add mango powder OR lemon juice at the end of cooking.
2--khatta bhaji-Indian sorrel leaves

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