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

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!

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Charishma_Ramchanda
    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!
Advertisement