Sai Bhaji Recipe (Sindhi Sai Bhaji)

Ingredients

• 3/4 cup chopped khatta bhaji (Indian sorrel leaves)
• 3 tbsp chana dal (split Bengal gram), washed and drained
• 3 cups shredded spinach (palak)
• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 cup chopped onion
• 1/2 cup chopped potatoes
• 1/2 cup brinjal (baingan / eggplant) cubes
• 1 tsp garlic (lehsun) paste
• 1/2 tsp ginger (adrak) paste
• 1 tsp red chilli powder
• 2 tsp dhaniya powder (coriander powder)
• a pinch of haldi powder (turmeric powder)
• salt (namak) to taste

Steps

1. To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle.
2. Allow the steam to escape before opening the lid. Drain and keep aside.
3. Heat the oil in a pressure cooker and add the cumin seeds.
4. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes.
5. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute.
6. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid.
8. Serve the sai bhaji hot.
9. Khatta bhaji is available at most vegetable vendors. It looks like a smaller version of spinach leaves and the leaves are slightly sour in taste.