Sindhi cuisine is a vibrant blend of flavors shaped by the community’s history and cultural exchanges across regions, with dishes that emphasize simplicity, wholesomeness, and balance. Among its most iconic dishes is Sai Bhaji, a nourishing preparation of spinach, greens, lentils, and vegetables simmered with mild spices. This one-pot dish is cherished not only for its earthy, comforting taste but also for its excellent nutritional profile. Rich in iron, calcium, folate, protein, and dietary fiber, it supports strong bones, better digestion, and sustained energy. The lentils add plant-based protein, while spinach and other vegetables contribute antioxidants and essential vitamins. Traditionally paired with rice or bhuga chawal, Sai Bhaji is regarded as both festive and everyday food, reflecting its versatility. For the Sindhi community, it holds cultural pride as a dish that unites health with heritage, symbolizing their resourceful culinary traditions and commitment to hearty, wholesome eating.

Ingredients
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/4 tsp asafoetida powder (hing, perunkayam)
2 small onions, chopped (optional)
1 1/2” piece of ginger, chopped fine
7-8 garlic cloves, chopped fine (optional)
1/2 tsp turmeric powder (haldi, manjal podi)
2 tsp coriander powder (dhania powder, kothamalli podi)
1 tsp cumin powder (jeera powder, jeeraga podi)
Unrefined salt to taste
2 green chillies, chopped
2 cups mixed vegetables, chopped small – 1 small eggplant, 1 small potato, 1 small carrot, 1/4 bottle gourd or red pumpkin and 5-6 beans
1/4 cup Bengal gram, soaked for 30 minutes and drained
3 cups spinach, chopped
1/2 cup dill leaves (I substituted with coriander leaves as I did not have dill leaves)
1/4 cup fenugreek greens
1 cup sorrel leaves (i substituted with spinach and a dash of lemon juice as I did not have sorrel leaves)
1 1/2 cups of water
Method
Add the cumin seeds and asafoetida to the cooker
Once the cumin seeds start spluttering, add the onions (if using)
Fry lightly
Add garlic, ginger and green chillies
Fry till light brown
Add tomatoes, cumin, turmeric and coriander powders and salts
Fry on low flame for about a minute
Add the Bengal gram and stir in
Add the mixed vegetables and mix well
Add all the greens
Check for salt
Add 1 cup water and mix well
Close the cooker and permit it to reach 1 whistle
Then reduce flame and cook for 10 minutes
Switch off flame
Let the steam release naturally
Open the cooker and mash the spinach and vegetables
You should end up with a green purée with some brown from the Bengal gram
Add water if it is too thick – it should be a soupy consistency
Check seasoning
Serve hot with steamed red/brown/millet rice or pulau
Enjoy!