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sindhi style sai bhaji recipe
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4.34 from 6 votes

Sai Bhaji with Yellow Rice

Healthy curry made with spinach,lentil and mix vegetables
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Sindhi Cuisine
Keyword: mix vegetable, sai bhaji, sindhi
Servings: 5 people
Author: Anjana Chaturvedi


  • 3 cup Spinach / Palak chopped
  • 1 cuo Bottle Gourd / Lauki
  • 3/4 cup Dill Leaves/ suwa bhaji/ shepu
  • 1/2 cup Bengal gram /chana daal
  • 3 medium Tomatoes / Tamatar
  • 1 medium Potatoes / Aloo
  • 3/4 cup Brinjals / Baingan
  • 3/4 cup Yam / Suran
  • 3 inch lotus steam
  • 10 Cluster beans /Guvar phali
  • 1/2 cup khatta bhaji
  • 3 tbsp Raw Mango / Kachcha Aam chopped
  • 1.5 tbsp Ginger / Adrak chopped
  • 1.5 tsp Salt / Namak
  • 1/2 tsp Turmeric Powder / Haldi Powder

For The Tempering /tadka

  • 3 tbsp Clarified Butter / Desi Ghee
  • 1/2 tsp Asafoetida / Hing powder
  • 5 Green Chillies / Hari Mirch chopped


  • Wash and chop potato and yam in medium size pieces and bottle gourd ,brinjal,raw mango,ginger and tomato in small pieces
  • Wash and chop spinach ,dill (remove the hard and thick steams of dill and spinach) and green chilies and trim the ends of whole cluster beans and make 1 inch size pieces.
  • Wash,scrap and make thin slice of lotus steam .
  • Wash and soak chana daal in water for approx. 1/2 hour
  • Heat ghee in a pressure cooker,then add chopped green chilies and asafoetida.
  • Now add ginger,soaked chana daal and spinach ,saute for few seconds.
  • Add all the vegetables and 2 cups of water and pressure cook for 3-4 whistle on medium heat or till cooked properly.
  • When cool down completely, open the cooker and slightly mash the curry with a ladle or a whisk.
  • Some prefer to grind it with a hand blender and make it into a smooth paste,but I prefer to mash it slightly and bite and feel the vegetable.so you can do according to your preference.taste great both ways:)
  • Add 1/2 cup water(can add 1- 1 .5 cup,according to the thickness u want) then mix and cook for 3-4 minutes on low heat
  • Add 1 tsp ghee and serve hot


1 - If raw mango is not available then add mango powder OR lemon juice at the end of cooking.
2--khatta bhaji-Indian sorrel leaves