Sindhi Sai Bhaji – One Pot Greens Curry


  • Sai Bhaji is a green coloured mash with a thick dal-like consistency to be eaten with steamed rice or jeera pulao.
  • This recipe can also be made without onion garlic.

Hey, don’t forget to eat your greens, my Mom always warned me! I was the fussiest eater ever as a child & wouldn’t eat any vegetable other than potato & okra/bhindi, but this was one sure way my mom ensured I ate all veggies by calling it a spinach or palak dal. After all, it was green mixed with yellow dal, you see, so I would never know! As we lived in a predominantly Sindhi neighbourhood, we saw this at friends & neighbours’ & cooked this at home atleast once a month.

Here’s a quick, fun & easy way to get all your nutritious rainbow veggies in & what’s more- masked by adding it all into one pot & cooking them together, then mashing it. Will sure fool your kids & they won’t know what they’re eating!

A super delicious & nutritious green one pot – Sindhi Sai Bhaji coming your way this mundane Wednesday when the worst part of the week is over & you are already waiting for Friday! You can always promise something more delicious & exciting over the weekend that I have lined up for you! What’s more, all the ingredients including Bengal gram dal are highly enriched with protein, iron, vitamins, high fibre & low carb, low cholesterol.

Traditionally eaten with plain steamed rice, it’s a hearty wholesome green one pot meal that delights all ages alike with a generous dollop of melted ghee! away those mid-week blues with beautiful bright greens this time. It’s what the doctor ordered!

Recipe for Sindhi Sai Bhaji – One Pot Greens Curry

Ingredients (Serves 4 persons)

  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida powder / hing
  • 2 small onions, chopped (optional)
  • 1½ piece of ginger, finely chopped
  • 7-8 cloves garlic, finely chopped (optional)
  • 2 medium tomatoes, chopped
  • ½ teaspoon turmeric powder
  • 2 teaspoons coriander powder/dhania powder
  • 1 teaspoon cumin powder/jeera powder
  • Salt to taste
  • 2 green chillies or to taste, chopped
  • 2 cups mixed vegetables chopped small – 1 small brinjal, 1 small potato, 1 small carrot, ¼ bottle gourd or red pumpkin, 5-6 cluster beans (gowar)
  • ¼ cup bengal gram /chana dal, soaked for 30 minutes & drained

Leafy Greens used

  • 3 cups spinach / palak, chopped
  • 1/2 cup dill leaves/suwa/shepu/sabsige soppu
  • 1/4 cup fenugreek leaves /methi leaves or 1 teaspoon dry kasuri methi
  • 1 cup ambat chukka or sorrel leaves / gongura / ambadi / khatta palak / pulichakeerai
  • 1.5 cups water


  1. Heat the oil in the cooker. Add cumin seeds & pinch of hing.
  2. Fry the onions lightly, if using.
  3. Add the garlic, ginger, green chillies and fry till light brown.
  4. Add the tomatoes, turmeric, coriander & cumin powder and salt. Fry till fat starts to separate.
  5. Add the chana dal & stir it in.
  6. Add all of the mixed vegetables & mix well.
  7. Add all of the greens, dill, fenugreek, spinach & stir well. Check once for salt.
  8. Add 1 cup of water & mix to combine well.
  9. Close the cooker. Allow it to reach maximum pressure (1 whistle), then reduce the heat and cook for 10 minutes. Turn off the heat.
  10. Let the pressure reduce by itself. Open the pressure cooker and mash the vegetables and spinach smooth.
  11. You should end up with a green puree with some brown – the dal.
  12. Add water if it looks too thick (should be a soupy consistency).
  13. Check seasoning before serving.
  14. Serve with plain steamed rice or pulao.
  15. This recipe can also be made without onion garlic.

Video for Sindhi Sai Bhaji – One Pot Greens Curry

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