Authentic Sindhi Sai Bhaji Recipe
This is a summer version of the Sindhi Sai Bhai. Follow this recipe to make this delectable dish in the comfort of your kitchen.
Servings Prep Time
4People 20Minutes
Cook Time
25Minutes
Servings Prep Time
4People 20Minutes
Cook Time
25Minutes
Instructions
  1. Wash & Soak the 1 Cup Split Chick Pea Lentils for about 20 minutes.
  2. On High flame, heat 2 to 3 Tbsp. Oil in a Pressure Cooker.
  3. After the oil heats up, add 10 Finely Chopped Garlic Cloves. Sauté till they turn light brown in color.
  4. After the garlic turns brown in color, add 2 Finely Chopped Onions and sauté them for about 2 minutes.
  5. After sautéing the onions, add 2 Finely Chopped Tomatoes, 1 Tbsp. Grated Ginger, 2 Tsp. Salt, 2 Tsp. Turmeric Powder / Haldi Powder & 1 Tsp. Red Chili Powder / Lal Mirch Powder.
  6. Mix well, Turn the flame to medium & saute them for about 2 minutes.
  7. When the tomatoes become mushy after sautéing, add 1 Cup Soaked Split Chick Pea Lentils. Mix the Lentils well with the Masala.
  8. After mixing the lentils add 500 Grams Finely Chopped Spinach. Fresh Fenugreek Leaves / Methi and Fresh Green Garlic / Hari Lehsun are added at this point in winters, to increase the taste of the dish.
  9. Mix the spinach well with lentils and masala and add about 1 Cup of Water and pressure cook for about 5 whistles.
  10. Open the pressure cooker after 5 whistles and blend using a dasher. You can use an electric blender but the dasher is what gives the dish its taste and texture.
  11. The final stage is tempering or tadka. Heat 2 Tbsp. Clarified Butter / Ghee in a small pan.
  12. After the clarified butter / ghee heats up, add ½ Tsp. Red Chili Powder / Lal Mirch Powder, mix and pour the hot tempering on the Sai Bhaji in the Pressure Cooker.
  13. Mix well and dish out in a serving bowl. Serve with Sindhi Bhuge Chawal, Sindhi Aloo Tuk & Papad. It tastes amazing with steamed rice too.
Recipe Notes

Contact Chef: Payal Jethani

Tips: This is primarily a summer recipe. In the winter recipe includes we add Methi (Fresh Fenugreek Leaves), Hari Lehsun (Fresh Green Garlic), Khatta Palak also called Chuka or Ambat Chauka & Sua (Dill Leaves). These ingredients enhance the taste but they are available only in winters & might not be available everywhere.

Check Out: Other Sindhi Recipes

Goes well with: Serve with Sindhi Bhuge Chawal, Sindhi Aloo Tuk & Papad. It tastes amazing with steamed rice too. Add Instant Kairi Pickle or Sindhi Onion Pickle.