Sai Bhaji

Name: Sai Bhaji
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 medium tomatoes, roughly chopped; 3 small eggplants, cut into 8 pieces each; 2 medium potatoes, cut into 1-inch (2½-cm) cubes; 1½ teaspoons red chile powder; 1 teaspoon ground turmeric; 2 tablespoons ground coriander; 2 teaspoons table salt; 3 medium bunches fresh spinach, chopped; ½ cup (50 grams) chopped fresh dill; 1 cup (50 grams) chopped fresh sorrel; 1 cup (50 grams) chopped methi (fresh fenugreek leaves); 1 large red onion, roughly chopped; 2 teaspoons cumin seeds; ¼ cup (50 ml) vegetable oil; 5 cloves garlic, chopped; 1-inch (2½-cm) piece fresh ginger, chopped; 3 green chiles, stemmed and chopped; ½ cup (100 grams) chana dal (split Bengal gram)

Sindhi greens and vegetables cooked with mild spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Sai bhaji is a popular vegetarian dish in Sindhi cuisine. The Sindhis originated from the province of Sindh, now in Pakistan, but they migrated to various states in India during Partition. A common Sindhi meal is phulkas (wheat-flour breads like chapatis) with dal and vegetables, either dry or with sauce. Serve this with steamed rice.

Ingredients

Asia
India
Main course
Gluten-free
Vegan

Ingredients

Method