Best 2 Subru Uncles Sai Bhaji Spinach The Sindhi Way Recipes

In the vibrant tapestry of Sindhi cuisine, Sai Bhaji stands out as a delectable and nutritious dish that embodies the region's rich culinary heritage. This traditional spinach preparation is a symphony of flavors, textures, and aromas that tantalizes the taste buds and nourishes the body. Made with fresh, tender spinach, tomatoes, onions, and a medley of aromatic spices, Sai Bhaji is a versatile dish that can be enjoyed as a main course, a side dish, or even as a filling for parathas or samosas. This article presents a collection of authentic recipes capturing the essence of Sai Bhaji, each offering a unique twist on this classic dish. From the simplicity of the basic Sai Bhaji recipe to the indulgent richness of the Sai Bhaji with Paneer, these recipes cater to diverse palates and cooking preferences. Whether you're a seasoned cook or a novice in the kitchen, you'll find the perfect Sai Bhaji recipe to delight your family and friends.

Let's cook with our recipes!

SAI BHAJI

Sai Bhaji image

This recipe I found in FEMINA by Roma Ghosh. It's a Sindhi recipe and it's good. If you like spinach, you sure will like this preparation too.

Provided by Nisha

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

400 g spinach
1 medium potato
1 onion
50 g white pumpkin or 50 g red pumpkins
50 g brinjal or 50 g eggplants
50 g chickpeas, soaked for 2 hrs (chanadal)
3 garlic cloves
1/2 inch ginger
2 tomatoes
2 green chilies
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 tablespoons oil
salt
2 tablespoons tamarind juice

Steps:

Chop all the veggies into medium sized pieces.
Put all the chopped vegetables together with all the spices and oil and half a cup water in a pressure cooker and cook for 10 minutes or until all the veggies are cooked and soft.
Remove from fire and allow to cool a little.
Using the back of a wooden spoon, mash all the vegetables and the dal and the spinach until they become a fine paste (no blender).
Put it back on heat and add the tamarind juice.
Mix well and serve hot with "bhuga chawar".

Nutrition Facts : Calories 177.2, Fat 7.7, SaturatedFat 1.2, Sodium 126.6, Carbohydrate 24.4, Fiber 5.6, Sugar 4.8, Protein 6.1

SUBRU UNCLE'S SAI BHAJI (SPINACH THE SINDHI WAY)

Subru Uncle's Sai Bhaji (Spinach the Sindhi Way) image

This is our family favourite and a regular in the weekends at home. Best served with Brown rice pulao (recipe posted separately). I learnt this from our family chef, Subru uncle when I was a teenager. Follow the recipe to the 'T' to have a delicious outcome at the end. Enjoy!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

7 1/2 cups fresh spinach leaves
1 tablespoon extra virgin olive oil
9 garlic cloves, peeled, washed and finely chopped
2 medium onions, peeled, washed and finely chopped
2 inches piece ginger, peeled, washed and finely chopped
1 tablespoon cumin seed
2 medium green chilies, washed and slit
3 medium tomatoes, washed and finely chopped
4 teaspoons coriander powder
2 teaspoons turmeric powder
1/2 teaspoon red chili powder
3/4 th cup channa dal, washed thoroughly, soaked and drained
2 medium potatoes, peeled, washed and cut into cubes
2 teaspoons salt
1 1/2 cups water
1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Steps:

1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
3. Heat oil in a pot/pressure cooker.
4. Once it is hot, add cumin seeds and allow to crackle.
5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
12. Add salt to taste and a cup of water. Mix well.
13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
15. Mix in 1/2 cup of water.
16. Remove from flame and serve hot with Brown rice pulao.

Tips:

For vibrant color and better flavor, choose fresh, tender spinach leaves.
Wash spinach thoroughly to remove any dirt or grit. To retain nutrients, avoid washing spinach multiple times.
To retain its bright green color, blanch the spinach in boiling water for a few seconds and immediately transfer it to cold water.
Squeeze out excess water from the spinach before cooking to prevent the dish from becoming watery.
Adjust the amount of green chilies and tamarind paste to suit your taste preferences.
For a richer flavor, use homemade ghee instead of oil.
Serve Sai Bhaji hot with roti, paratha, or rice for a delicious and nutritious meal.

Conclusion:

Sai Bhaji is a classic Sindhi dish that is both simple to make and packed with flavor. With its vibrant green color and tangy, slightly spicy taste, this dish is a delight for the senses. Whether you're a fan of Sindhi cuisine or just looking for a new and exciting way to enjoy spinach, this recipe is sure to impress. So gather your ingredients, put on your apron, and experience the culinary magic of Sai Bhaji!