Sindhi sai bhaji (spinach and lentil curry)

A beloved Sindhi dish that brings together greens, lentils and vegetables in one bowl. Sai bhaji — literally “green curry” — is creamy, lightly spiced and deeply satisfying. Served with steamed rice or bhuga chawal (caramelised onion rice), it’s a complete meal that reflects Sindhi home-style cooking at its best.

Credit: Supplied by Fuzz Ali

• serves

  4-6

• prep

  20 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 3 tbsp oil or ghee
• 1 medium onion, thinly sliced
• 1 tsp ginger paste
• 2–3 garlic cloves, finely chopped
• 2–3 green chillies, slit
• 1 medium tomato, roughly chopped
• ½ tsp turmeric powder
• 1 tsp chilli powder
• Salt, to taste
• ½ cup chana dal (split Bengal gram), soaked in water for 1 hour
• 1 medium potato, diced
• 1 small eggplant (baingan), diced
• 1 small carrot, diced
• ½ cup bottle gourd (calabash or lauki), diced (optional, but traditional)
• 2 cups spinach leaves (palak), washed, roughly chopped
• 4 cups (1 litre) water
• Steamed rice, to serve
• Thick yoghurt, to serve (optional)

For the tempering (baghaar)

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 3–4 garlic cloves, sliced
• 2 dried red chillies

Soaking time: 1 hour

Instructions

1. Heat the oil or ghee in a large, heavy-based saucepan. Add the onion and cook, stirring, until softened. Stir in the ginger, garlic and green chillies, cooking for 1 minute, or until fragrant. Add the chopped tomato, turmeric, chilli powder and season to taste with salt. Cook, stirring occasionally, until the tomato softens.
   
2. Drain the soaked chana dal, then add to the pan with the potato, eggplant, carrot, gourd and spinach with 4 cups of water. Bring to the boil, then reduce to a simmer and cook, covered for 45-50 minutes, or until the dal and vegetables are tender.
   
3. Once cooked, mash the mixture with a wooden spoon (you can also use a stick mixer) until the mixture is thick and smooth.
   
4. To prepare the baghaar, heat the ghee (or oil) in a small frying pan. Add the remaining ingredients and fry lightly until the garlic turns golden. Remove from the heat.
   
5. Pour the baghaar over the saj bhaji and stir to combine. Remove from the heat. Serve warm with steamed rice and a dollop of thick yoghurt (if using).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.