Sai Bhaji with Yellow Rice

A very healthy curry cooked with Spinach, lentils and mix vegetables - a signature dish of the Sindhi community in India.

Sai bhaji /Khichu Saag is a classic sindhi dish,made with spinach,dill, lentil and an assortment of vegetables.This dish is popular not only among the sindhi community but whoever taste it once, fall in love with this healthy and  delicious curry.
Sai means green and bhaji means vegetables.there are so many version and combination of vegetables to make this healthy dish. Bhatia community from Sindh also make this and call this khichu saag.
This is normally served with yellow rice OR bhuga chawal(brown rice).Raita,papad and fried potatoes are the best accompaniment for this signature sindhi dish.
you can mash the bhaji completly with the laddle or a hand blender or just slightly mash it, like I did

As this is loaded with greens and assorted vegetables,this is a very good source of Iron,Folic acid,vitamin A,C,K , fibre etc. 

 You can also make this curry just with  the first 7 vegetables from the list(spinach-brinjal).You need not to have all the vegetables to make this.

INGREDIENTS-

•  Spinach- 1 bunch
• Chopped bottle gourd (lauki)-1 cup
• Dill leaves (suwa)-1/2 bunch
• Chana daal(bengal gram)-1/2 cup
• Tomato-2
• Potato-1(medium)
• Brinjal-1 small
• Chopped yam (suran)-3/4 cup
• Lotus steam-3 inch piece
• Cluster beans (guvar)-15
•  Khatta bhaji-1/2 cup (optional)*
• Raw mango -3 tbsp*
• Chopped ginger-1.5 tbsp
• Salt-1.5 tsp
• Turmeric-1/2 tsp

Tempering-

• Ghee(clarified butter)-3 tbsp
• Asafoetida-1/2 tsp
• Green chilies-5

PROCEDURE-

1. Wash and chop potato and yam in medium size pieces and bottle gourd ,brinjal,raw mango,ginger and tomato in small pieces
2. Wash and chop spinach ,dill(remove the hard and thick steams of dill and spinach) and green chilies and trim the ends of whole cluster beans and make 1 inch size pieces. 
3. Wash,scrap and make thin slice of lotus steam .
4. Wash and soak chana daal in water for approx. 1/2 hour
5. Heat ghee in  a pressure cooker,then add chopped green chilies and asafoetida.
6. Now add ginger,soaked chana daal and spinach ,saute for few seconds.
7. Add all the vegetables and 2 cups of water and pressure cook for 3-4 whistle on medium heat or till cooked properly.
8. When cool down completely, open the cooker and slightly  mash the curry with a laddle or a whisk.
9. Some prefer to grind it with a hand blender and make it into a smooth paste,but I prefer to mash it slightly and bite and feel the vegetable.so you can do according to your preference.taste great both ways:)
10. Add 1/2 cup water(can add 1- 1 .5 cup,according to the thickness u want) then mix and cook for 3-4 minutes on low heat
11. Add 1 tsp ghee and serve hot 

Note-
1 - If raw mango is not available then add mango powder OR lemon juice at the end of cooking.
2--khatta bhaji-Indian sorrel leaves
     
YELLOW  RICE

• Rice-1 cup
• Ghee-1 tbsp
• Mustard seeds-1/2 tsp
• Curry leaves-8
• Salt-1 tsp
• Turmeric-1/3 tsp

PROCEDURE-

1. Wash and soak rice in water for 15 minutes,drain and keep aside
2. Heat ghee in  a pan ,add mustard seeds,when start crackling add curry leaves.
3. Add  turmeric and rice,saute for few seconds.
4. Add salt and 2 cup water,let it come to a boil
5. Mix ,cover and simmer till cooked completly.
6. Fluff with a fork and serve with Sai Bhaji.

 Serving suggestions-serve both together for lunch or dinner