Sai Bhaji is also called Sindhi palak and is very popular not just in Sindhi households but all the other communities too. It is a nutritious and balanced meal in itself when served with Cooked Rice or rotis.
- Whole spice mix
- Dill leaves
- Cumin seeds
- Green chilly
- Cluster beans
- Soaked chana dal
- Khatta bhaji
- 5 spice powder
- Nimbu ka achaar
STEP 1 : PREPARE THE INGREDIENTS
Wash the fresh produce. Roughly chop the dill leaves, garlic, ginger, green chilly and tomato. Slice 1 onion and finely chop the other one. Peel and cut the potato and pumpkin into bite sized cubes. Roughly chop the spinach, khatta bhaji and tendli. Cut the brinjal into half. Soak the rice for 20-30 minutes.
STEP 2 : PREPARE THE DILL PULAO
In a pan, add ghee. Add whole spice mix. Add sliced onion. Sauté till slightly brown. Add dill leaves and soaked rice. Add salt to taste. Mix well and add water till it covers the rice completely. Cover with a lid and let the rice cook for 10-12 minutes on a low flame. Once the water dries out, check if the rice is cooked. If not, add more water to cook the rice.
STEP 3 : PREPARE THE SAI BHAJI
In a pressure cooker, Add 2-3 tbsps of oil. Add cumin seeds. Add chopped garlic, ginger and finely chopped onion. Sauté for 2-3 minutes on a medium flame till slightly brown. Add chopped green chilly. Add potatoes, brinjal and pumpkin. Add cluster beans, soaked chana dal, spinach, tendli and khatta bhaji. Mix well. Add chopped tomatoes and 5 spice mix powder. Add salt to taste. Add water to cover the ingredients. Cover with the lid and let it cook for 1 whistle. After 1 whistle, remove the lid and let it boil for 3-4 minutes on a medium flame. Slightly mash the vegetables. Switch off the heat.
STEP 4 : PLATE YOUR DISH
Transfer the pulao and sai bhaji to a plating dish. Serve with nimbu ka achaar. Devour!