Sindhi Sai Bhaji (Step By Step Photos)

Name: Sindhi Sai Bhaji (Step By Step Photos)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5 person)
Ingredients: palak/spinach - 1 bunch (clean, wash and chop roughly); chana dal - 1/2 cup (washed and soaked in warm water for 30 minutes); fresh dill leaves/sua - 1 handful; tomatoes - 2 large (chopped fine); khatta bhaji - 1/2 cup (chopped); potato - 1 large (cut into small pieces); onion - 1 large (chopped); french beans - 5 to 8 nos (tops and tails cut off and strings removed); carrot - 1 nos (cut into small pieces); garlic - 5 cloves (minced); ginger - 1 piece (grated); green chilies - 4 nos (finely chopped); cumin seeds - 1/2 tsp; turmeric powder - 1/2 tsp; coriander powder - 1 tsp; jeera powder - 1/2 tsp; red chili powder - 1 tsp; garam masala powder - 1/2 tsp; oil - 3 tbsp; Salt - to taste

healthy curry for breakfast - Sindhi Sai Bhaji (Step by Step Photos)

Category : Vegetarian, Curries

By Lakshmi Ram Nair

Published On: 03 Nov 2013

Rating: 4

3 Votes, 0 Reviews

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30 Minutes

Served : 5

Print Recipe

Ingredients

palak/spinach - 1 bunch (clean
wash and chop roughly)
chanadal
English: Bengal Gram Dhal

tamil: Kadalai Paruppu

malayalam: Kadala Parippu

telugu: Samaga Pappu / Chanaga Pappu

kannada: Kadale Bele

hindi: Chana Dal

Bengali: Cholar Dal

Gujarati: Chana Ni Daal

Konkani: Chonya Daali / Sone

Marathi: Harbara Dal

Oriya: Buta (Chhota)

Punjabi: Channa Dhal

Kashmiri: Chola Dal

for more details, click the name of the ingredient

- 1/2 cup (washed and soaked in warm water for 30 minutes)
fresh dill leaves/sua - 1 handful
tomatoes - 2 large (chopped fine)
khatta bhaji - 1/2 cup (chopped)
potato
English: Potato

tamil: Uralaikilangu

malayalam: Urulakizhangu / Kizhangu

telugu: Bangaala Dumpa / Urlagadda / Alu Gadda

kannada: Aalugadde

hindi: Aloo / Batata

Bengali: Aloo

Gujarati: Batata

Konkani: Kook / Batato

Marathi: Batate

Oriya: Alu

Punjabi: Aloo

.

for more details, click the name of the ingredient

- 1 large (cut into small pieces)
onion
English: Onion

tamil: Vaengayam

malayalam: Savala

telugu: Nirulli / Ullipayalu / Yerra Gaddalu

kannada: Ulligadde / Erulli / Neeruli

hindi: Pyaz / Dungri / Kanda

Bengali: Pyajj / Piyaz

Gujarati: Dungri / Kanda

Konkani: Sawalo / Piyavu

Marathi: Kandaa

Oriya: Piaja

Punjabi: Pyaz

for more details, click the name of the ingredient

- 1 large (chopped)
frenchbeans
English: French Beans

tamil: Beans

malayalam: Beans

telugu: French Chikkudu

kannada: French Beans / Huruli Kayi

hindi: Bakla / Pharasbeen / Sem

Bengali: Beans

Gujarati: Fansi

Konkani: Beans / Anne Saango

Marathi: Farasbi

Oriya: French Beans

Punjabi: Fras Bean

Kashmiri: Fraa’Sh Bean

for more details, click the name of the ingredient

- 5 to 8 nos (tops and tails cut off and strings removed)
carrot
English: Carrot

tamil: Mangal Mullangi/Carrot

malayalam: Carrot

telugu: Gajjara Gadda / Carrot

kannada: Gajjari/Gajjara Gadde

hindi: Gajar

Bengali: Gujar / Gajor

Gujarati: Gajar

Konkani: Carrot / Kaacreta

Marathi: Gajar

Oriya: Gajar

Punjabi: Gajar

for more details, click the name of the ingredient

- 1 nos (cut into small pieces)
garlic
English: Garlic

tamil: Poondu / Vellaipoondu

malayalam: Veluthulli / Vellulli

telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu

kannada: Bellulli

hindi: Lehsan / Lasun

Bengali: Rasoon / Rashun

Gujarati: Lasan

Konkani: Lahsun / Losan

Marathi: Lasun / Lusson

Oriya: Rasuna

Punjabi: Lassan / Lahsun

Tulu: Bollulli

Kashmiri: Ruhan

Urudu: Lassun / Leshun

for more details, click the name of the ingredient

- 5 cloves (minced)

ginger
English: Ginger

tamil: Inji

malayalam: Inchi

telugu: Allam / Allamu / Sonthi

kannada: Shunti / Alla / Ashi Shunti / Ardraka

hindi: Adrak / Adu / Soonth

Bengali: Ada

Gujarati: Aadu / Soonth

Konkani: Alley

Marathi: Aale

Oriya: Ada

Punjabi: Adrak

Tulu: Soonthi

Urudu: Adrak / Adhrak

for more details, click the name of the ingredient

- 1" piece (grated)
green chilies - 4 nos (finely chopped)
cuminseeds
English: Cumin Seeds

tamil: Seerakam / Jeerakam

malayalam: Jeerakam

telugu: Jeelakara / Jidakara / Jikaka

kannada: Jeerige

hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu

Bengali: Jeera / Zeera / Safed Jira

Gujarati: Jeeru / Jiru / Safed Jiraun

Konkani: Jeerey / Jeren

Marathi: Jeera / Jeregire

Oriya: Jira / Jeera

Punjabi: Jira

Kashmiri: Zyur

for more details, click the name of the ingredient

- 1/2 tsp
turmericpowder
English: Turmeric Powder

tamil: Manjalpodi

malayalam: Manjalpodi

telugu: Pasupu

kannada: Arashina / Harasina Pudi

hindi: Haldi / Hardhar

Bengali: Halood

Gujarati: Hardhar / Haldi

Konkani: Haladpito

Marathi: Halad / Halede

Oriya: Haladi Gunda

Punjabi: Haldar / Haldi

Kashmiri: Lader

Urudu: Haladi

for more details, click the name of the ingredient

- 1/2 tsp
corianderpowder
English: Coriander Powder

tamil: Mallipodi

malayalam: Mallipodi

telugu: Dhaniyalu

kannada: Kottambari Beeja / Haveeja

hindi: Dhania / Dhana

Bengali: Dhonay / Dhaniya

Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba

Konkani: Kottambari / Konpir

Marathi: Dhane / Kothimir

Oriya: Dhaniya

Punjabi: Dhaniya

Tulu: Kothemberi

Kashmiri: Deaniwal / Kothambalari

for more details, click the name of the ingredient

- 1 tsp
jeera powder - 1/2 tsp
red chili powder - 1 tsp
garam masala powder - 1/2 tsp
oil
English: oil

tamil: Ennai

malayalam: enna

telugu: camuru

kannada: taila

hindi: tela

Punjabi: moyen

for more details, click the name of the ingredient

oil - 3 tbsp
Salt
English: Salt

tamil: Uppu

malayalam: Uppu

telugu: Uppu

kannada: Uppu

hindi: Namak

Bengali: Laban / Noone

Gujarati: Meethu

Konkani: Meet

Marathi: Mith

for more details, click the name of the ingredient

Salt - to taste

Directions (Click image to enlarge it)

Start Slide Show

Step 1

Step 2

Heat the oil in a pressure cooker and add cumin seeds, minced garlic, ginger and green chillies.

Step 3

Fry till the spluttering stops and add the chana daal, chopped vegetables, and all the dry masala powders and salt. Cook for 3-4 minutes. At this stage, there should not be too much water in the bhaaji.

Step 4

Add the chopped sua/dill, spinach/palak and khatta bhaji or tomatoes to this and mix well.

Step 5

Add 3-4 cups water and pressure cook for 7-8 whistles.

Step 6

Open the lid of the cooker and mash the sai bhaji with a ravi/hand churner/kavvam (traditional wooden or stainless steel churner) rolling it back and forth between your palms or you can use a hand blender.

Step 7

Adjust the consistency of the sai bhaji by adding water or by drying up excess water. The bhaji should be thick and semi-dry.

Step 8

Serve with steamed rice or roti.

Notes :

Any vegetable like french beans, carrots, brinjal can be added to the sai bhaji.

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