SAI BHAJI MEAL

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Sai Bhaji, a traditional Sindhi dish, is a delightful medley of green vegetables and lentils that tantalise the taste buds with its wholesome flavours. This nutritious and flavoursome preparation brings together the goodness of spinach, methi (fenugreek leaves), chana dal, and a variety of other vegetables, making it a wholesome treat for your palate and a feast for your eyes. 

 

Portions serving: 5-6 pax

Preparation time: 15 mins

Cooking time: 40 mins

 

Ingredients:

- 3 cups palak/spinach

- 1/2 cup methi (fenugreek leaves)

- 1/4 cup sour spinach (optional)

- Chana dal (soaked) - quantity as per preference

- 1/4 cup lauki (bottle gourd) - rough cut

- 1/4 cup carrot - rough cut

- Dil leaves - quantity as per preference

- Salt - to taste

- 1 tsp turmeric

- 1 tsp chopped garlic

- 2 chopped onions

- 1/2 inch chopped ginger

- 1 green chilli

- 1 tbsp sunflower oil

- 1 tbsp tamarind pulp (if you are not using sour spinach)

- Chopped tomato - quantity as per preference

 

Method:

 

1. Start by soaking chana dal in water for about 30 minutes. This will help in easy cooking and also make the lentils soft and flavorful.

 

2. Heat sunflower oil in a pan and add the chopped onions. Cook them until they turn light brown, releasing their sweet aroma and imparting a rich flavour to the dish.

 

3. Add the chopped ginger and green chilies to the pan. The combination of ginger and chilies will add a zesty kick to the Sai Bhaji, enhancing its taste profile.

 

4. Now, it's time to introduce the star ingredients - the vegetables. Add the rough-cut lauki and carrot to the pan and let them cook along with the onions, ginger, and green chilies. The vegetables will infuse the dish with their natural sweetness and nutritional goodness.

 

5. As the vegetables cook, it's time to add all the aromatic masalas. Sprinkle turmeric and salt to taste, enhancing the flavours of the dish and giving it a beautiful golden hue.

 

6. Now, it's time to introduce the heart of the Sai Bhaji - the greens. Add the thoroughly cleaned and uniformly chopped spinach, methi, and dill leaves to the pan. These greens are a powerhouse of nutrients and will add a burst of freshness to the dish.

 

7. If you're using sour spinach, you can skip this step. However, if you're not using sour spinach, add tamarind pulp to the pan. The tamarind will lend a tangy twist to the dish, elevating its taste to new heights.

 

8. Add a little water to the pan to create a moist cooking environment for the vegetables. Transfer the mixture to a pressure cooker and cook for 1 or 2 whistles. The pressure-cooking process will ensure that all the flavours and nutrients are beautifully blended together.

 

9. After opening the pressure cooker, let the Sai Bhaji slowly simmer and thicken. To enhance its texture and make it more appealing, gently mash the vegetables with a wooden spoon. The result will be a rich and flavoursome mix of greens and lentils.

 

10. To add an enticing finishing touch, prepare a tempering by heating a little oil in a pan and adding chopped garlic and red chilli powder to it. The aroma of the tempering will entice your senses, and when added to the Sai Bhaji, it will create a delectable flavour contrast.

 

Now that you have prepared this delightful Sindhi delicacy, it's time to savour the flavours of Sai Bhaji. With its enticing aroma, vibrant colours, and wholesome goodness, every bite of this nutritious dish will leave you asking for more. Pair it with hot, fluffy rice or crispy, warm rotis, and let your taste buds revel in the authentic flavours of Sindhi cuisine.

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