 A plate of sai bhaji next to aSindhi cap | |
| Alternative names | Sindhi sai bhaji |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Sindh,Pakistan |
| Region or state | South Asia |
| Associatedcuisine | Pakistani,Indian |
| Main ingredients | Dal,spinach,greens and other vegetables |
| Ingredients generally used | Various spices |
| Similar dishes | Sindhi kadhi |
Sai bhaji (Sindhi:سائي ڀاڄي) is aSindhi vegetarian curry, consisting ofdal (lentils),palak (spinach) and other vegetables. It forms astaple part of the local cuisine and is considered a rich source of nutrition due to its mix of variousgreens.[1][2]
It is a popular household dish inPakistan,India, and among theSindhi diaspora.[3][4][5]
The name of the curry is said to be derived from two words of Sindhi language:sai (meaning "green") andbhaji (meaning "vegetables"), thus indicating the ingredients used to cook the dish.[6] Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively.[7] It is favoured due to its healthy nutrition and simplicity of preparation. In the dry regions of interior Sindh, seasonal vegetables are dried and stocked for year-round cooking purposes.[7]
The main ingredients used in sai bhaji include chopped spinach leaves, as well as smaller quantities offenugreek,dill andgongura leaves. The greens are mixed with drained lentils (usuallychanna dal ormoong dal) and cooking oil to prepare the stew.[2]
Other ingredients added to the gravy includecumin seeds, ginger and garlic, chopped onions and tomatoes, water, salt, green chillies, turmeric andcoriander powders, red chilli powder,brinjals and potatoes.[2] The level of spices used is typically mild.[4] The curry has a smooth and creamy texture once cooked.[8]
Sai bhaji can be served withbasmati rice or bread such asroti.[1][4] A popular serving combination is withkhichdi rice.[7]
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