Make Sindhi style Sai Bhaji at home, even children will lick their fingers Tezzbuzz  |  Thu, 19 Feb 2026 09:21:48


Sai Bhaji Recipe: Sai Bhaji is a traditional and highly nutritious Sindhi dish made with green leafy vegetables and pulses. Its taste is mild spicy and slightly sour, which makes it different from ordinary spinach curry. In this, spinach, sour greens, vegetables and chana dal together prepare a thick and healthy dish. Sai Bhaji is especially eaten with hot rice or brown rice, and it is considered very beneficial for taste as well as health.








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Sai Bhaji



Sai Bhaji is a traditional and extremely nutritious dish of the Sindhi community. It is made by mixing green leafy vegetables like spinach, fenugreek, dill, chana dal and seasonal vegetables. It has the taste of mild spices and garlic-cumin tempering. This dish is rich in iron, fiber and protein and is usually served with rice or roti.



course Main Course (Dry Vegetable / Side Dish)

Cuisine North Indian Cuisine




Prep Time 15 minutes

Cook Time 20 minutes



Calories 175kcal


Ingredients




  • 2 flakes spinach

  • 2 Potato finely chopped

  • 2 small brinjals

  • 1 Tomato finely chopped

  • 1 Onion finely chopped

  • 2 Green chilly finely chopped

  • 1 ginger piece grated

  • 1/2 spoon Chickpea lentil

  • 1/2 spoon chilli powder

  • 1/2 spoon turmeric powder

  • Salt

  • 1 spoon Oil

  • 1/2 spoon rye

  • 1/2 spoon Cumin





Instructions



Step 1: Cleaning and Cutting Greens




  • First of all, wash spinach and sour spinach thoroughly with water 2-3 times so that all the soil is removed. Then chop them finely and keep them aside.

    Fresh spinach and sorrel leaves being washed thoroughly in water and finely chopped on a cutting board.





Step 2: Soaking the Dal




  • Wash chana dal in clean water and soak it for 10–15 minutes. Due to this, dal cooks quickly and the texture of bhaji becomes better.

    Chana dal being rinsed and soaked in a bowl of water to soften before cooking.





Step 3: Preparing Vegetables




  • Cut potatoes, brinjal, onion and tomato thinly. Finely chop green chillies and grate ginger. Keeping all the ingredients ready in advance will make cooking easier.

    Potatoes, eggplant, onions, and tomatoes thinly sliced, with chopped green chilies and grated ginger kept ready for cooking.





Step 4: Tempering




  • Heat oil in pressure cooker. When the oil is hot, add mustard seeds and cumin seeds and let them splutter, this will give a wonderful aroma to the bhaji.

    Mustard seeds and cumin seeds spluttering in hot oil inside a pressure cooker, releasing aroma.





Step 5: Roasting the Spices




  • Now add chopped green chilli and ginger and fry lightly. Then add onion and cook for 1–2 minutes, until it becomes slightly soft.

    Chopped green chilies, grated ginger, and sliced ​​onions being lightly sautéed in oil until soft.





Step 6: Mixing Vegetables and Spices




  • Now add potatoes and brinjal and fry for 2-3 minutes. After this add tomato, turmeric, red chilli powder and salt and mix everything well.

    Potatoes and eggplant cooking with tomatoes, turmeric, red chili powder, and salt mixed together in the cooker.





Step 7: Cooking the Greens and Dal




  • Now add chopped spinach, sour spinach and soaked gram dal in the cooker. Add about 1½ glasses of water, mix well, close the lid of the cooker and cook for 3-4 whistles.

    Chopped spinach, sorrel leaves, soaked chana dal, and water added to the cooker before pressure cooking.





Step 8: Mash the vegetables




  • Let the pressure release on its own. Then open the lid and knead the bhaji lightly with a churner or ladle, so that the pulses and vegetables mix well and give a thick texture.

    Cooked saag and lentil mixture being gently mashed with a ladle to create a thick, blended texture.





Step 9: Serving




  • Now serve hot Sai Bhaji with brown rice or plain rice.

    Hot saai bhaji served in a bowl alongside plain or brown rice, ready to eat.







Notes


some additional tips


  • Always wash the greens very thoroughly while making Sai Bhaji. Soil often remains hidden in leafy vegetables, so clean them by changing the water at least two-three times, only then the taste and texture will be good.

  • It is beneficial to soak gram dal a little. Due to this, the pulses get cooked quickly and the grains in the vegetable do not appear hard, rather they mix well with the other vegetables.

  • Keep the quantity of sour greens balanced. If you add too much, it can taste very sour, so it is better to keep its quantity slightly less than that of spinach.

  • After cooking the vegetables, it is necessary to stir them lightly. Due to this, the lentils, greens and vegetables come together to give a creamy and thick texture, which is the special identity of Sai Bhaji.

  • Do not keep the spices too strong. The real taste of Sai Bhaji comes from greens and lentils, so use only light spices so that the natural flavor remains.

  • If you want, you can add a little ghee at the end. This enhances the aroma and makes the taste richer, especially when served with hot rice.






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