Sai bhaji is known to be a staple in Sindhi homes. This popular dish is a combination of greens, vegetables and lentils making it a rich source of nutrition, very wholesome and warming. I’ve loved having this on cooler nights for dinner! The greens (sai) are namely spinach, dill, fenugreek (methi) and sorrel leaves (katta palak), the lentils are typically channa or moong daal, whilst the vegetables (bhaji) can be a mixture of seasonal veggies like potatoes, carrots, eggplant, okra. I think it’s a great way to use up left-over vegetables in your fridge!
I’m so glad to have found this dish because it’s so yummy and filling. It’s delicious poured over rice and you can eat it on its own as a stew or soup. I’ve pressure cooked the sai bhaji in the instant pot making the vegetables and lentils super tender.
Sorrell/katta palak is a little hard to come by where I am, so I used amchur (dried mango) to make it a little tangy, lemon juice can also be used as an alternative. Same with fresh fenugreek (methi), so I used kasuri methi (dried fenugreek leaves) instead of fresh leaves. You can probably add some kale leaves if you want some extra greens!
This is an instant pot recipe and is great for meal prep as it yields many servings. I think this may be a new favorite for me and I’ll be cooking it throughout the cooler months!
Let me know if you recreate this at home, happy cooking!
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