Authentic Sindhi Sai Bhaji with Warm Phulkas
A wholesome and nutrient-packed Sindhi delicacy made with a hearty blend of fresh spinach, sorrel leaves, lentils, and mixed vegetables. This vibrant green curry is gently simmered and tempered with aromatic spices, making it a comforting meal.
60min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Heat oil or ghee in a pressure cooker and add cumin seeds, letting them splutter.
2
Add chopped onions and ginger-garlic paste, sautéing until golden brown.
3
Add chopped tomatoes, turmeric powder, and red chilli powder, cooking until oil separates.
4
Stir in the soaked chana dal, chopped spinach, sorrel leaves, and mixed vegetables.
5
Add two cups of water and salt, then pressure cook for 4 to 5 whistles until completely soft.
6
Mash the mixture lightly with a ladle to achieve a cohesive, stew-like consistency.
7
Simmer for an extra five minutes to blend all the flavors together.
8
Serve hot with freshly made warm phulkas and a dollop of ghee.
Ingredients
2 cups finely chopped spinach
1 cup finely chopped sorrel leaves (ambadi)
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1 medium onion, finely chopped
2 tomatoes, chopped
1/2 cup mixed vegetables (brinjal, potatoes, and cluster beans)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons mustard oil or ghee
Salt to taste
Warm phulkas for serving
*This AI-generated recipe may contain inaccuracies.