November 24, 2014

Sindhi Sai Bhaji from Pakistan | bookmarked recipes

How do you choose 3 recipes amongst 300+ all-star recipes that were dished out as part of the international blogging Marathon that concluded recently ? It was indeed a tough task, but based on my personal favourites and family preferences, tried out 3 dishes (and more!) for this week's theme of Bookmarked recipes. 

The first today is Sindhi Sai Bhaji (from Pakistan, actually) bookmarked from PJ's blog. She had about 80+ salad and soup combos too - but I had done enough justice to both salads and soups in my own blog, so this curry caught my eye as soon as I saw it. 

Thank you PJ (and Vaishali), for a wonderful recipe - contrary to what I thought, we loved the garlicky taste and aroma of the curry. Although I didnt follow it to the T (mashed brinjals is not on my fav list :D), we enjoyed it with steamed rice for a lovely dinner (that explains the low light in the pics :-)). 

With nippy winters, spinach is available fresh and easily. I am sure we shall be making this very often. Sending this dish to BM 46 under bookmarked recipes (ABC world Marathon)

Prep time : 15 mins  | Cook time : 15 mins | Serves : 4
Spice level : Medium
Difficulty level : Easy
Serving suggestions : Plain Rice  / roti

  • Mixed veggies – 1 cup (potato, carrots, cauliflower, beans is what I used)
  • Spinach – ½ bunch
  • Dhuli moong dal (slightly dehusked green gram, with skin on) – 2 handfuls
  • Channa dal – ½ cup
  • Onion – 1 large
  • Tomato – 1 medium
  • Garlic pods – 2
  • Dry masala powders : Coriander, cumin, garam masala, red chilli and turmeric
  • Salt – to taste
  • Oil – 1 TBSP

  • Garlic pods – chopped - 2 nos
  • Jeera / cumin seeds – ½ TBSP
  • Asafoetida – ½ tsp

Soak the dals for ½ hour in warm water.
Pressure cook the dals, vegetables, greens with salt and half of the masala powders – let it cook for 2-3 whistles.
Once done, add 1 cup of water and mix well.
In a pan, sauté chopped onions, garlic pods, tomatoes, half the minced garlic till onions turn slightly brown.  Add the cooked stuff from the pressure cooker - Let it simmer, add the rest of the spices and check for salt.
Turn off the flame when you get a thickish gravy

To serve:
Prepare tempering with remaining garlic, 1 tsp oil and jeera (cumin seeds) 

Pour over the gravy and serve immediately with plain rice and papad


  1. Sindhi Sai bhaji has been on my to-make list for a very very long time. Will have to make it some time soon.

  2. I have never tried using onion with greens but gravy with greens always looks great.

  3. very interesting and impressive dish!!!

  4. That's a delicious dish kalyani, I can imagine how tough it must have been to select just 3..:)

  5. Sindhi bhaji looks awesome...Will try for sure

  6. Can smell the flavour of this bhaji rite from here, fingerlicking dish.

  7. Yummy and interesting bhaji.

  8. The gravy looks great :-) Yet another new dish to me

  9. wow thats an interesting bhaji :) looks alluring !!

  10. An interesting new dish..looks awesome!


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