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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 minutes
Cook Time 30 minutes
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
 

  1. The Professional Process
  2. The Tempering (Tarka) Base
  3. 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.
  4. Sauté the 2 chopped Onions until they turn translucent.
  5. Add the Ginger, Garlic, and Green Chillies. Sauté for a minute until the raw smell of garlic disappears.
  6. Building the Flavor
  7. Stir in the Tomatoes along with the dry spices: Turmeric, Red Chilli powder, Coriander-Cumin powder, and Salt. Cook until the tomatoes soften.
  8. The "One-Pot" Assembly
  9. Add the soaked Chana Dal, chopped Spinach, and Sorrel leaves.
  10. Incorporate the "Heavy Trio": Bottle gourd, Aubergine, and Potatoes.
  11. Add Water (just enough to cover the vegetables; don't over-flood it as the greens will release their own moisture).
  12. The Pressure Cook
  13. Close the lid and pressure cook for 3–4 whistles on medium heat.
  14. Once the pressure releases naturally, open the lid. The dal and veggies should be very soft.
  15. The Mash (Ghotna)
  16. 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.

Video