Sai Bhaji- A Sindhi Spinach Delicacy

After having made the Bhuga Chawaran, there was no way I would have given Sai Bhaji, a skip. It’s the Sindhi Palak Saag which is usually served as an accompanying dish. Not wanting to stop short of a perfect Sindhi dinner, I ordered a bunch of fresh spinach and some carrots for the dish. It’s a hearty and wholesome diet, what with the spinach, pulses and veggies providing all the required nutrition for the body.  The dish also requires dill leaves but since they weren’t available I had to do without it.

Ingredients:

  • 1/2 bunch Spinach
  • 1 tsp ginger garlic paste
  • 1/4 cup channa dal
  • 1 Potato
  • 1 Onion
  • 1/2 tsp Tumeric Powder
  • 1 tbsp Oil
  • 1 Carrot
  • Salt to taste
  • 1-2 tsp Tamarind juice
  • 1 cup Water
  • 1tsp Cumin seeds
  • 1 Green Chili
  • 2 tsp Coriander Powder

Method:

  • Soak the channa dal for 1 hour and keep it aside
  • Chop all the vegetables
  • In a pressure cooker, heat some oil and fry chopped onions till they turn pink.
  • Add ginger garlic paste and stir again.
  • Add soaked chana daal, chopped tomatoes, carrots, green chili and all dry masalas except cumin.
  • Cook for a few minutes till they turn light brown.
  • Add washed and chopped spinach and tamarind and stir till the spinach wilts.
  • Add water and pressure cook for 2-3 whistles
  • When pressure is out, take a hand masher and mash roughly
  • In another pan heat some oil; add cumin and after it crackles, add this to the blended/slightly mashed Sai bhaji.
  • The Sai bhaji is ready and should be grainy not smooth.
  • Serve hot with Bhuga Chawaran or Rotis

Preparation time: 30 minutes

Serves: 3

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