Sai bhaji ( sd, سائي ڀاڄي) is a Sindhi vegetarian curry, consisting of ''
dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...
'' (lentils), ''palak'' ( spinach) and other vegetables. It forms a staple part of the local cuisine and is considered a rich source of nutrition due to its mix of various greens.
It is a popular household dish in
Pakistan
Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's fifth-most populous country, with a population of almost 243 million people, and has the world's second-lar ...
,
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
The name of the curry is said to be derived from two words of Sindhi language: ''sai'' (meaning "green") and ''bhaji'' (meaning "vegetables"), thus indicating the ingredients used to cook the dish. Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively. 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.
Ingredients and preparation
The main ingredients used in sai bhaji include chopped spinach leaves, as well as smaller quantities of fenugreek,
dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Growth ...
and
gongura
Puntikura/Gongura is the form of the roselle plant (''Hibiscus sabdariffa'') grown for its edible leaves in India and in other countries like Fiji. These leaves are used in south-central Indian cuisine to impart a tart flavour. Gongura comes ...
leaves. The greens are mixed with drained lentils (usually channa dal or moong dal) and cooking oil to prepare the stew.
Other ingredients added to the gravy include
brinjal
Eggplant ( US, Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world' ...
s and potatoes. The level of spices used is typically mild. The curry has a smooth and creamy texture once cooked.
File:Sindhi Sai Bhaji During Cooking.JPG, Close-up view of sai bhaji being cooked
Serving
Sai bhaji can be served with
basmati
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.
rice or bread such as
roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trini ...
. A popular serving combination is with
khichdi
''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ('' dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...
rice.
See also
*
Sindhi cuisine
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian ...
*
Saag
Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other ...