Sai Bhaji, Sindhi Palak – Sindhi Spinach is a traditional Indian, of Sindhi origin dish, primarily made of spinach which also carries other vegetables such as onions, tomatoes, carrots and potatoes. The dish provides you with a healthy dose of Iron, Vitamin K and others – and its tasty.
So I do not eat breads or chapatis with my indian food, I prefer to eat the dish by itself and if still left hungry, I can always eat more of the same dish. – therefore, this recipe is made for 1 cereal sized bowl.
Recipe Ingredients –
- 2x Spinach
- 3 Tomatoes
- 1 Carrot
- 2 Small Potatoes
- 2 small onions
- 1 tablespoon salt
- 1 teaspoon Jeera Powder (cumin)
- 1 teaspoon Haldi Powder (turmeric)
- 1 teaspoon Dhaniya Powder (coriander)
- 5 Small Garlic – chopped
- 1 Cup of water
- Cut the spinach and clean it by leaving it to soak in a bowl of water.
- Peel carrots and tomatoes and dice them (I leave the tomato skin on), chop onions, chop spinach, chop the potatoes,
- Put all the ingredients mixed together into the pressure cooker
- Add salt, haldi, jeera and dhaniya powder
- Add 1 cup of water
- Close pressure cooker with lid and let it cook for 4-5 whistles.
To the final dish, we add a tadka ( a spice mix to give an external flavor to the dish)
In a small pan, add 1 tablespoon of oil, 5 chopped garlics, dhaniya powder, jeera powder – mix around until garlic comes to a light brown color
7. Once the cooker is done, open it, add the tadka mixture into the pressure cooker and mix.
And it’s time to enjoy the Sai Bhaji. There are many variations of the plate – you have to understand that the Sindhis dishes originated in time of scarcity and the ingredients they used were whatever available There are recipes including potatoes, and some also include yellow lentils – which gives the dish some carbs to balance it.
I advise accompanying it with a plate of rice but there are those who prefer it with a chapati or perhaps both.