Saibhaji or spinach is a signature sindhi dish,which is cooked with lots of vegetables
Saibhaji
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Cook time:
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Serves: 3
Sindhi saibhaji recipe
Ingredients
- Spinach 1 Bunch (while buying spinach, ask the vendor to add some khatta and sua i.e Dill leaves and some fenugreek leaves i.e methi)
- Tomatoes 2 Medium
- Brinjal (Egg Plant) 1 Small
- 1 okra, one small potato (either or both)
- Arbi (kachaloo) ½(optional)
- Onion 2
- Channa Dal (Bengal Gram Dal)1 small cup(soak for at least ½ hr, rinse properly)
- Green Chillies 2-3
- Ginger a bit
- Coriander powder
- Turmeric Powder
- Salt to taste
- Oil 2 tps
Method
- Wash spinach leaves along with khatta ,methi (you can use 2 tsp of kasuri methi in case fresh leaves are unavailable) and sua (dill leaves) and chop them well Wash and dice all the other vegetables, including onions
- Heat oil in pressure cooker, add all chopped vegetables but excluding spinach , green chillies and tomatoes, fry them till tender
- Add chopped spinach leaves along with khatta, methi and sua, tomatoes, green chillies, add all dry masalas, salt, chana dal and fry for few minutes
- Add little water and close the lid.Wait for at least 7-8 whistles open the lid , mash it well and adjust its consistency
- Could be served with almost everything, ranging from plain steamed rice, to bhuge chawal,veg biryani , koki or doda.
- The picture shows saibhaji with pulav and fried brinjal.The pulav shown here is actually cooked in pressure cooker,all you need to do is take some oil, add chopped vegetables of your choice, like carrots,cauliflower, beans and /or peas, sliced onion, saute all of them together and add rice, chopped green chillies ,salt, turmeric powder a pinch of garam masala and some kasuri methi, add some water (just above the level of rice), close the lid of pressure cooker and wait for two whistles.Let it stand for 5 minutes and serve
Mam, Thank you for the lovely recipes. How do i open other categories..
thank you
regards,
Jyoti Jatia
Not before, but Its been few years that I have developed an affinity for Sindhi food. Introduction to new Sindhi friends and cooking jobs with Sindhi seniors and as life has a strange serendipity finding an authentic regional Sindhi recipe blog-Sindhi Rasoi.
And this Saibhaji is one of my favorites here owing it to its use of seasonal ingredients and no nonsense homely recipe.
Kudos to you for bringing such wonderful recipes to the forefront.
hi, amazing recipes. could you please tell me what is khatta?
Thank you! Khatta or khatti paalak or Chooka as we call in Sindhi are nothing but Sorrel leaves.
I have prepared this with moong dal . I will try with Chana dal . Everything else is the same except the dal.thanks for this recipe.
can u pls tell me the measurements for the spcies in this recipe, i mean tumeric, etc is 1 tsp or something like this
I am from Karachi, Sindh. I go through your recipes to cook at my home since I live bachelor here. SindhiRasoi is doing an amazing job. Thank you for keeping up our culture, traditions and food recipes. We miss you Sindhis 🙁
Your blog is a reflection of your passion for cooking. Firstly thanks for sharing with everyone! Your blog is SOS for new cooks. Secondly, though I grew up knowing about lot of Sindhi dishes but never looked at it so closely & I love it.
Last but not the least sorry to read about your mom.
i was craving for traditional sindhi sai-bhaji recipe… the way they make in chembur camp…where i grew up.
tried out ur recipe…and just loved it !!!thanks so much !!!
my family and i enjoyed your saibhaji and pulao recipe. i enjoy browsing and trying out your dishes whenever i get some time. Thanks-
looks gud!
Simply awesome. my Husband just love it 😉
Thanks for reminding me of this great dish! I’ll have to make your version sometime this week!
I prepared pulao as directed by you… It was great. Keep up the good work. Thanks.