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Sai Bhaji ( Sindhi Cuisine )

Posted Apr 21 2010 12:11am

Sai Bhaji


Spinach - 1 kg

Suava (green dal) - 100 gms

Methi - 50 gms

Potatoes - 250 g
Carrots - 250 g

Channa dal soaked - 100 gms

Onions - 250 g

Tomatoes - 750 g

Green chillies (chopped) - 30 gms 

Ginger (chopped) - 25 gms

Chilli powder - 2 teaspoon

Garlic (crushed) - 1 tablespoon
Oil or ghee - 2 tablespoon

Salt - to taste

For the garnishing:

1 tablespoon grated cheese
1 tomato, sliced
1/2 teaspoon coriander leaves, chopped


Chop all the vegetables and wash thoroughly. Heat oil or ghee. Add chopped onion, the rest of the vegetables and the dal, and boil till dal is cooked. Mash with eggbeater (Sindhis use "Mandhiaro", a wooden stick). Temper with garlic. Garnish with cheese, tomato slices and coriander leaves and serve hot.

Variation: If there is any Sai Bhaji left, dry the bhaji and make Sai Bhaji Tikki by shallow frying on the tawa, then serve as a snack with tomato sauce.
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