Sai bhaji () is a
Sindhi vegetarian curry, consisting of ''
dal
Dal is a term in the Indian subcontinent for dried, split pulses.
Dal or DAL may also refer to:
Places
Cambodia
*Dal, Ke Chong
Finland
* Laakso, a neighbourhood of Helsinki
India
* Dal Lake, in Srinagar, Jammu and Kashmir, India
* Dal ...
'' (lentils), ''palak'' (
spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...
) 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, officially the Islamic Republic of Pakistan, is a country in South Asia. It is the List of countries and dependencies by population, fifth-most populous country, with a population of over 241.5 million, having the Islam by country# ...
,
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...
, and among the
Sindhi diaspora.
Origins
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 native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...
and
gongura
''Gongura'' (''Hibiscus sabdariffa ''var.'' rubra''), or Puntikura, or ''Gogaaku'' is a variety of the Roselle (plant), roselle plant grown for its edible leaves in India and in other countries like Fiji. These leaves are used in south-centra ...
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
cumin seeds, ginger and garlic, chopped onions and tomatoes, water, salt, green chillies, turmeric and
coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae.
Most people perceive the ...
powders, red chilli powder,
brinjals and potatoes.
The level of spices used is typically mild.
The curry has a smooth and creamy texture once cooked.
Serving
Sai bhaji can be served with
basmati rice or bread such as
roti
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.
It is made from stoneground whole-wheat flour, kno ...
.
A popular serving combination is with
khichdi rice.
See also
*
Sindhi cuisine
*
Saag
*
Pakistani soups and stews
*
Pakistani vegetable dishes
*
Indian vegetarian cuisine
References
{{Indian dishes
Indian curries
Indian soups and stews
Indian vegetable dishes
Pakistani curries
Pakistani legume dishes
Pakistani soups and stews
Pakistani vegetable dishes
Sindhi cuisine