https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Sai_bhajiSai bhaji - Revision history2026-10-28T11:16:40ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Sai_bhaji&diff=531899&oldid=prevGeorgiannaMoberg: Creating a info - done2024-11-21T02:31:34Z<p>Creating a info - done</p>
<p><b>New page</b></p><div>{{Short description|Sindhi curry dish}}<br />
{{Infobox prepared food<br />
| name = Sai bhaji<br />
| image = [[File:Sindhi Sai Bhaji.JPG|250px]]<br />
| caption = A plate of sai bhaji next to a [[Sindhi cap]]<br />
| alternate_name = Sindhi sai bhaji<br />
| region = [[South Asia]]<br />
| country = [[Sindhi cuisine|Sindh]], [[Pakistan]] <br />
| national_cuisine = [[Pakistani cuisine|Pakistani]], [[Indian cuisine|Indian]]<br />
| course = Main course <br />
| type = [[Curry]]<br />
| served = <br />
| main_ingredient = [[Dal]], [[spinach]], [[Green vegetable|greens]] and other vegetables <br />
| minor_ingredient = Various spices<br />
| similar_dish = [[Kadhi|Sindhi kadhi]]<br />
}}<br />
'''Sai bhaji''' ({{langx|sd|سائي ڀاڄي}}) is a [[Sindhi cuisine|Sindhi]] vegetarian curry, consisting of ''[[dal]]'' (lentils), ''palak'' ([[spinach]]) and other vegetables. It forms a [[staple food|staple]] part of the local cuisine and is considered a rich source of nutrition due to its mix of various [[Green vegetable|greens]].<ref name="TD"/><ref name="SJ1">{{cite web|url=http://www.sanjeevkapoor.com/Recipe/Sai-Bhaji-Sanjeev-Kapoor-Kitchen-FoodFood.html|title=How to make Sai bhaji - fresh green leafy vegetables, chana dal and vegetables cooked together - a Sindhi speciality|work=Sanjeev Kapoor|access-date=29 July 2016}}</ref> <br />
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It is a popular household dish in [[Pakistan]], [[India]], and among the [[Sindhi diaspora]].<ref>{{cite web|url=http://www.sanjeevkapoor.com/Recipe/Sindhi-Sai-Bhaji-Maa-ki-Dal-FoodFood.html|title=How to make Sindhi Sai Bhaji - fresh vegetables cooked in Sindhi style|work=Sanjeev Kapoor|access-date=29 July 2016}}</ref><ref name="SJ2"/><ref>{{cite news|url=http://timesofindia.indiatimes.com/life-style/food/recipes/Recipe-Sai-bhaji-the-favorite-Sindhi-dish/articleshow/48203480.cms|title=Recipe: Sai bhaji - the favorite Sindhi dish|work=Times of India|date=25 July 2015|access-date=29 July 2016}}</ref><br />
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==Origins==<br />
The name of the curry is said to be derived from two words of Sindhi language: ''sai'' (meaning "green") and ''bhaji'' (meaning "vegetables"), thus indicating the ingredients used to cook the dish.<ref>{{cite web|url=http://new.ifood.tv/indian/478061-sayee-bhaji-spinach-vegetable|title=Sayee Bhaji- Spinach Vegetable|work=iFood.tv|access-date=29 July 2016|archive-date=21 September 2016|archive-url=https://web.archive.org/web/20160921220135/http://new.ifood.tv/indian/478061-sayee-bhaji-spinach-vegetable|url-status=dead}}</ref> Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively.<ref name="Bannerjee"/> It is favoured due to its healthy nutrition and simplicity of preparation. In the dry regions of interior Sindh, seasonal vegetables are dried and stocked for year-round cooking purposes.<ref name="Bannerjee"/><br />
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==Ingredients and preparation==<br />
The main ingredients used in sai bhaji include chopped spinach leaves, as well as smaller quantities of [[fenugreek]], [[dill]] and [[gongura]] leaves. The greens are mixed with drained lentils (usually [[Garbanzo bean|channa dal]] or [[moong dal]]) and cooking oil to prepare the stew.<ref name="SJ1"/> <br />
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Other ingredients added to the gravy include [[cumin seed]]s, ginger and garlic, chopped onions and tomatoes, water, salt, green chillies, turmeric and [[coriander]] powders, red chilli powder, [[brinjal]]s and potatoes.<ref name="SJ1"/> The level of spices used is typically mild.<ref name="SJ2">{{cite book|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen|first=Sanjeev|last=Kapoor|publisher=Abrams|date=2011|isbn=9781613121351|page=7}}</ref> The curry has a smooth and creamy texture once cooked.<ref>{{cite book|title=Atul's Curries of the World|first=Atul|last=Kochhar|publisher=Bloomsbury Publishing|year=2015|isbn=9781472932785|page=215}}</ref><br />
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<gallery caption="" widths="220px" heights="160px"><br />
File:Sindhi Sai Bhaji During Cooking.JPG|Close-up view of sai bhaji being cooked<br />
</gallery><br />
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==Serving==<br />
Sai bhaji can be served with [[basmati]] rice or bread such as [[roti]].<ref name="TD">{{cite book|title=Home Remedies|first=Tarla|last=Dalal|publisher=Sanjay & Co|date=2003|isbn=9788186469736|page=31}}</ref><ref name="SJ2"/> A popular serving combination is with [[khichdi]] rice.<ref name="Bannerjee">{{cite book|title=Calcutta Mosaic: Essays and Interviews on the Minority Communities of Calcutta|url=https://archive.org/details/calcuttamosaices00bane|url-access=limited|first=Himadri|last=Bannerjee|first2=Nilanjana|last2=Gupta|first3=Sipra|last3=Mukherjee|date=2009|publisher=Anthem Press|isbn=9781843318057|page=[https://archive.org/details/calcuttamosaices00bane/page/n113 101]}}</ref><br />
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==See also==<br />
{{Portal|Food}}<br />
* [[Sindhi cuisine]]<br />
* [[Saag]]<br />
* [[List of Pakistani soups and stews|Pakistani soups and stews]]<br />
* [[Pakistani vegetable dishes]]<br />
* [[Indian vegetarian cuisine]]<br />
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==References==<br />
{{reflist|2}}<br />
<br />
{{Pakistani dishes}}<br />
{{Indian dishes}}<br />
<br />
[[Category:Indian curries]]<br />
[[Category:Indian soups and stews]]<br />
[[Category:Indian vegetable dishes]]<br />
[[Category:Pakistani curries]]<br />
[[Category:Pakistani legume dishes]]<br />
[[Category:Pakistani soups and stews]]<br />
[[Category:Pakistani vegetable dishes]]<br />
[[Category:Sindhi cuisine]]</div>GeorgiannaMoberg