Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.
Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.
Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.
At a glance
| Region | Sindhi |
|---|---|
| Cuisine | Sindhi |
| Diet | Vegan |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | spinach / chana dal / dill / tomato |
Ingredients
For the bhaji
- 1/3 cup chana dal, soaked 30 minutes
- 500 g spinach, washed and chopped
- 1/2 cup dill leaves, chopped
- 1 small brinjal, cubed
- 1 potato, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 inch ginger, chopped
- 2 green chillies
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp salt
- 1 cup water
For the tempering
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 6 garlic cloves, chopped
- 1 dried red chilli
- 1/2 tsp red chilli powder
Method
- Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
- Add turmeric, coriander powder, salt and water and stir.
- Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
- Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
- Simmer the bhaji on low for 5 minutes, stirring, until thick.
- For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.
Tips
- Do not puree the bhaji; a slightly coarse texture is traditional.
- Add sorrel (khatta palak) for a tangy flavour if available.
- Use ghee for tempering for a richer taste.
Serve with
Plain or jeera rice and aloo tuk.