Sindhi Sai Bhaji (Step By Step Photos)

by Lakshmi RamNair
healthy curry for breakfast - Sindhi Sai Bhaji (Step by Step Photos)
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Palak/Spinach(clean, wash and chop roughly) - 1 bunch
  • Chana dal(washed and soaked in warm water for 30 minutes) - 1/2 cup
  • fresh dill leaves/sua - 1 handful
  • Tomatoes(chopped fine) - 2 large
  • khatta bhaji(chopped) - 1/2 cup
  • Potato(cut into small pieces) - 1 large
  • Onion(chopped) - 1 large
  • French beans(tops and tails cut off and strings removed) - 5 to
  • Carrot(cut into small pieces) - 1 nos
  • garlic(minced) - 5 cloves
  • Ginger(grated) - 1" piece
  • Green chilies(finely chopped) - 4 nos
  • 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) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Palak/Spinach(clean, wash and chop roughly) - 1 bunch
  • Chana dal(washed and soaked in warm water for 30 minutes) - 1/2 cup
  • fresh dill leaves/sua - 1 handful
  • Tomatoes(chopped fine) - 2 large
  • khatta bhaji(chopped) - 1/2 cup
  • Potato(cut into small pieces) - 1 large
  • Onion(chopped) - 1 large
  • French beans(tops and tails cut off and strings removed) - 5 to
  • Carrot(cut into small pieces) - 1 nos
  • garlic(minced) - 5 cloves
  • Ginger(grated) - 1" piece
  • Green chilies(finely chopped) - 4 nos
  • 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) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat the oil in a pressure cooker and add cumin seeds, minced garlic, ginger and green chillies.
  2. 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.
  3. Add the chopped sua/dill, spinach/palak and khatta bhaji or tomatoes to this and mix well.
  4. Add 3-4 cups water and pressure cook for 7-8 whistles.
  5. 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.
  6. Adjust the consistency of the sai bhaji by adding water or by drying up excess water. The bhaji should be thick and semi-dry.
  7. Serve with steamed rice or roti.
Recipe Notes

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

Share this Recipe

Related Posts

Leave a Comment