Sai bhaji is a quintessential Sindhi dish. Very common amongst Sindhi households of India and Pakistan. This one pot curry is a medley of different types of greens, vegetables and lentils, making it a rich source of nutrition. Sai bhaji pairs well with roti or rice. Sindhi community generally likes to pair it with bhuga rice instead of plain rice.
It is blended well after cooking but I prefer it chunky so I just mash it a little bit with the back of a ladle.
I have given it a tempering of onions and garlic but many households don't.
I have used only potatoes and brinjal but you can also add okra and colacassia.
You can use any oil but I couldn't resist using mustard oil.
It's a meal in itself. Can be had as a soup. Also pairs well with roti and rice.
Ingredients
Chana Dal 1/2 cup
Spinach 2 cups chopped
Methi 1/2 cup chopped
Dill leaves 1/4 cup chopped
Tomatoes 3 chopped
Potatoes 1 large chopped into cubes
Brinjals 1 long chopped into cubes
Ginger grated 2 tsp
Mustard oil 1 tbsp
Coriander powder 2 tsp
Turmeric powder 1 tsp
Green chilli 1 chopped finely
Salt to taste
Water 1 cup
Tempering
Oil 1 tbsp
Onion 1 medium chopped finely
Garlic 2 tsp chopped finely.
Red chilli whole 2
Red Chili powder 1/2 tsp.
Method
Wash and soak Dal for an hour.
Wash the greens well and chop them finely
Cut potatoes and brinjals into cubes .
Heat oil in a pressure cooker.
Tip in potatoes and brinjal.
Give it a quick stir so as to coat them with oil.
Now add tomatoes.
Stir for a minute.
Add in everything else.
Mix well and cook for 3-4 pressure.
Let the pressure release itself.
Now mash the Dal and veggies a little with the back of a ladle.
Check the consistency. It should be thick.
To make the tempering, heat oil.
Add red chili, onions and garlic.
Saute till onions turn soft and golden pink.
Add red chili powder.
Pour it over Sai Bhaji.
Serve hot with roti or rice.