sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi |

by Tarla Dalal

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sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with 26 amazing images.

sai bhaji in 20 minutes Indian sabzi is a healthy Indian fare which can be served with chapati and paratha. Learn how to make Sindhi sai bhaji.

To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Drain and keep aside. Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot.

Although the traditional Sindhi sai bhaji features a combination of greens, the slightly sour taste of khatta bhaji is the highlight of this recipe. It contrasts beautifully with the other vegetables and chana dal, which help to accentuate the flavour of the khatta bhaji and balance it at the same time. Perked up with minimal spice powders and pastes, this tasty sabzi makes a wonderful side-dish for any rotis.

This spinach and mixed vegetables is a good combination of dal and leafy vegetables, which provide plenty of iron, protein, folic acid, vitamin C and vitamin A. Moreover the best part is that the sai bhaji offers you these nutrients, which are very important during Pregnancy, in a very tasty form, perked up with complementary veggies, spice powders and pastes. You will be surprised to know that this sabzi makes up for 72% of our day’s vitamin A intake and 68% of day’s vitamin C intake.

Further the fibre this sai bhaji in 20 minutes Indian sabzi lends helps to keep your gut healthy and helps in weight loss, managing blood cholesterol levels as well as blood sugar levels. Thus diabetics, heart patients and weight-watchers can all opt for this healthy Indian vegetable.

Tips for sai bhaji. 1. Cut the potatoes and brinjal close to the cooking time to avoid them from turning black due to oxidation. 2. You can cool it well and pack in a tiffin box to carry it for lunch.

Enjoy sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with step by step photos.

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Sai Bhaji ( Pregnancy Recipe) recipe - How to make Sai Bhaji ( Pregnancy Recipe)

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Preparation Time: 15 mins Cooking Time: 22 mins Total Time: 37 mins 3Makes 3 servings
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Ingredients

For Sai Bhaji
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 onions
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 chilli powder
2 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)
salt to taste

Method

For sai bhaji

To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle.
Allow the steam to escape before opening the lid. Drain and keep aside.
Heat the oil in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes.
Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute.
Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve the sai bhaji hot.

Handy tip

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.

Sai Bhaji ( Pregnancy Recipe) recipe with step by step photos

If you like sai bhaji

If you like sai bhaji, then also try other healthy sabzi recipes like
- moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images.
- matki sabzi recipe | Gujarati dry matki sabzi | sprouted matki ki sabzi | matki sabzi | with 30 amazing images.
- corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with 16 amazing images.

For Sindhi sai bhaji

To make sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi, we need khatti bhaji. 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. Choose the firm, dark green variety. See to it that it is fresh and free from any insect infestation.
Clean and wash the khatta bhaji and chop it. Keep aside. Being a green leafy vegetable, sorrel leaves or khatta bhaji is high in vitamin A, which is good to add glow to skin and also plays an important role in maintaining vision. Since it is low in calories, it can be eaten by people who want to lose weight. It helps in maintaining a healthy digestive system and lowering the blood glucose levels in people having type 2 diabetes mellitus due to presence of high amount of dietary fiber.
Next we need spinach. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Clean and wash the spinach too and chop it. Keep aside. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. Spinach is good for the heart, diabetics and eyes. Read this on the 17 benefits of spinach and why you should eat it.

Then clean and wash the chana dal and add it to a pressure cooker. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Chana dal has high amount of potassium and low amount of sodium which makes it very effective in regulating your blood pressure. Read this article on complete benefits of chana dal.
Add 1 cup of water for cooking.
Pressure cook for 1 whistle. Do not over cook as we do not need mushy dal for this recipe. Allow the steam to escape before opening the lid. Drain and keep aside.
Next to make Sindhi sai bhaji, heat the oil in a pressure cooker.
Add the cumin seeds.

When the seeds crackle, add the onions.
Add the potatoes. Here we have used chopped potatoes. We do not recommend chopping it very finely.
Add brinjal cubes also. Foods like Brinjal have a low glycemic index and good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. Brinjals are rich in folate, which is required for producing Red Blood Cells (RBC’s) and also helps to prevent anaemia. See all the 7 amazing benefits of baingan.
Add ginger paste.
Add garlic paste also.

Sauté all the vegetables on a medium flame for 2 minutes.
Next add spices for spinach and mixed vegetables. First add the chilli powder.
Then add coriander powder.
Add turmeric powder also. This not only lends colour, but has health benefits also. Turmeric helps in digestion of food thus helping to overcome indigestion. Haldi may help in reducing the growth of fat cells in the body. Turmeric, being rich in iron, is highly valuable in the treatment of anaemia and both the root as well as the powder should be a regular part of an anaemic diet. Turmeric benefits in diabetes management by lowering blood glucose levels. Its antioxidant and anti-inflammatory effects are useful in the treatment of diabetes patients. See here for detailed turmeric benefits.
Sauté the spices and veggies on a medium flame for 1 more minute.

Add the chopped spinach.
Add the khatta bhaji.
Add the cooked chana dal.
Add salt as per taste.
Add ½ cup of water to adjust the consistency of the sabzi. Mix well.

Close the lid of the pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Serve sai bhaji in 20 minutes Indian sabzi hot.

Health Benefits of Sai Bhaji

Iron Rich Sindhi Sai Bhaji – for Pregnancy & Anemia.
Iron and folic acid are 2 key nutrients required throughout pregnancy and this sabzi is a good source of both the nutrients.
It also lends good amounts of vitamin A – a nutrient required for vision.

Vitamin C is another key nutrient this sabzi abounds in. This helps to build immunity and protect us from various diseases.
Magnesium and potassium from this sabzi helps maintain heart beat.
Diabetes and heart patients both can enjoy this sabzi.
The fibre it lends is beneficial for the gut.