A Flavor That Changed My Preference Forever!

To be honest, I have always been more of a fan of lentils and vegetables than meat. One afternoon, while returning from college, I happened to visit my uncle’s house. It was lunchtime, and my aunt insisted that I stay to eat with them.

My aunt mentioned that she had prepared “Sai Bhaji,” a special and traditional Sindhi dish that my uncle absolutely loves. Knowing my usual preferences, she asked me out of pure affection, “Fozia! If you aren’t going to eat Sai Bhaji, should I quickly whip up a chicken curry or chicken karahi for you instead?”

Seeing how much everyone else was looking forward to the meal, I thought, why not give it a try? I smiled and replied, “Auntie, please don’t worry about the chicken; I’ll try the Sai Bhaji today and see how it tastes.”

Believe me, from the very first bite, I was absolutely amazed! The flavor of that Sai Bhaji was so incredible that I can hardly find the words to describe it. The blend of spinach, various green vegetables, and lentils created such a unique and delicious combination that I couldn’t stop eating. The harmony between the lentils and the greens was so perfect that I didn’t miss the chicken at all—I ate until I was completely full!

That day, I realized that sometimes a simple dish of vegetables and lentils can outshine even the most elaborate meat feast, as long as it is made with as much heart as that Sai Bhaji!

Sometimes in life, there are flavors that find a home in your heart from the very first bite. That’s exactly what happened to me when I first tasted Sindhi Sai Bhaji at my uncle’s house. It was so delicious that I completely forgot about meat!

However, I was in a bit of a hurry that day, so I simply made a promise to my aunt: “Auntie, you must share this recipe with me! Next time I visit, I want to learn it in detail.” But once I got back home, I couldn’t get the taste of that Sai Bhaji out of my mind. My heart was craving that exact flavor again, and I just couldn’t wait until my next visit to ask for the secret.

Finally, I did what we all do these days—I picked up my phone and opened YouTube.

I searched for “Sai Bhaji Recipe,” and many videos popped up. But my eyes stopped on a video from the “Rajshri Food” channel. It looked so appetizing and “perfect” that I decided right then and there: “This is it! This is the recipe I’m going to try.”

I followed the Rajshri Food recipe step-by-step. As the spinach, lentils, and spices blended together, that same aroma began to fill my kitchen—the one I had smelled in my aunt’s home. When the Sai Bhaji was finally ready and I took the first bite… I was stunned!

It was the exact same taste my aunt had created. The same traditional, authentic, and incredible flavor! Honestly, that day I realized that if your passion is true and you have the right guidance (like Rajshri Food), you can master even the most challenging dishes right from your own home.

I inspired the recipes Rajshri Food channel

Fozia Siraj

Authentic Sindhi Sai Bhaji Recipe

This is the ultimate comfort food from the Sindhi heartland—Sai Bhajji. It is a nutritional powerhouse that somehow manages to taste incredibly indulgent. The "Sai" (Green) comes from the spinach and sorrel, while the "Bhajji" (Vegetables) provides the heartiness.

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Prep Time 45

Cook Time 30

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 310

Ingredients Equipment Method Video

Ingredients

1 bunch Spinach leaves chopped
1 small bunch Sorrel leaves chopped
1 cup Split Bengal gram soaked
1 cup Bottle gourd chopped
1 cup Aubergine / Brinjal chopped
1 cup Potatoes chopped
1 cup Tomatoes chopped
1 tbsp Oil
1 tsp Cumin seeds
2 tsp Asafoetida hing
2 Onions chopped
1½ tsp Garlic chopped
1½ tsp Ginger chopped
2 Green chillies chopped
Salt to taste
¼ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander–cumin seeds powder
Water as required

Equipment

1 pressure cooker
1 mashing tool
1 for tarka

Method

The Professional Process
The Tempering (Tarka) Base
In a pressure cooker, heat 1 tbsp Oil. Add 1 tsp Cumin seeds and a generous 2 tsp Asafoetida (Hing). The Hing is crucial for digesting the lentils and giving that authentic aroma.
Sauté the 2 chopped Onions until they turn translucent.
Add the Ginger, Garlic, and Green Chillies. Sauté for a minute until the raw smell of garlic disappears.
Building the Flavor
Stir in the Tomatoes along with the dry spices: Turmeric, Red Chilli powder, Coriander-Cumin powder, and Salt. Cook until the tomatoes soften.
The "One-Pot" Assembly
Add the soaked Chana Dal, chopped Spinach, and Sorrel leaves.
Incorporate the "Heavy Trio": Bottle gourd, Aubergine, and Potatoes.
Add Water (just enough to cover the vegetables; don't over-flood it as the greens will release their own moisture).
The Pressure Cook
Close the lid and pressure cook for 3–4 whistles on medium heat.
Once the pressure releases naturally, open the lid. The dal and veggies should be very soft.
The Mash (Ghotna)
Using a traditional wooden churner (Ghotna) or a heavy whisk, gently mash the mixture. You don't want a smooth purée; you want a thick, chunky, and well-combined consistency where the dal is visible but soft.
Tip The Sorrel leaves (Suva/Khatta Saag) are the "soul" of Sai Bhajji. They provide a distinct sourness that balances the earthy spinach. If you ever find it too thick, add a splash of boiling water at the end, never cold water, to keep the flavors intact.

My First Time Making Sindhi Instant Pot Sai Bhaji Recipe