Sai Bhaji Mixed green vegetable

Sai Bhaji Mixed green vegetable Recipe
  • Dinner
  • Servings
  • 3Spicy
  • 25 MinsCook Time
  • Cuisine : Sindhi
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Here’s the list of good stuff you’ll find in this delicious concoction - spinach, dill, tomatoes, egg plant, fenugreek and other vegetables along with lentil for a shot of protein.


  • 9 oz (255 grams) spinach
  • 1/2 cup finely chopped fresh dill
  • 2 tablespoons dried fenugreek or 1/4 cup fresh fenugreek, finely chopped (I used the dried variety ”Kasuri methi”)
  • 2 carrots peeled and chopped
  • 1 medium sized potato peeled and chopped
  • 1 onion chopped – approximately 1 cup
  • 1/2 cup chopped eggplant 2 tomatoes chopped fine- approximately 13/4 cup
  • 5 garlic cloves chopped finely- approximately 1 1/2 tablespoon
  • 1 teaspoon fresh ginger chopped fine
  • 1 1/2 green chilly chopped fine
  • 1/2 to 1 teaspoon of tamarind paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida
  • 1 cup split Bengal gram “channa dal” salt to taste

Step By Step Method


    Step 1. Wash and soak Bengal gram “channa dal” in water for about 1 hour.

    Step 2. Wash spinach, dill and if using fresh fenugreek, chop and keep aside.

    Step 3. Cut the carrots, tomatoes, onion, eggplant, potato, ginger, garlic and green chillies and keep aside.

    Step 4. Heat 2 tablespoons oil in a vessel or pressure cooker. Add asafoetida.

    Step 5. Add ginger, garlic and green chillies. Make sure the garlic does not burn. Fry for a minute on medium-high heat. Add the spinach, dill and fenugreek to this.

    Step 6. Add the lentil and carrots, tomatoes, potatoes, eggplant and onion.

    Step 7. Add turmeric and salt to taste.

    Step 8. Add 1/2 cup water and pressure cooks for 15 minutes.

    Step 9. Add in the tamarind paste and cook for another 2-3 min.

    Note: If you don’t have a pressure cooker, add 1 cup water , cover and cook on medium high till the vegetables and lentils are cooked. This could take 25- 30 minutes. You might have to keep adding water and make sure the vegetables don’t stick to the bottom of the pan and burn.

    Step 10. After it’s cooked, mash it using a potato masher. Add tamarind paste. Mix well and check for salt. Depending on the tamarind concentrate you are using, add a little at a time , taste and then add more. I generally add 3/4 teaspoon.

    Serve hot with dill pulao, steamed rice or plain bread. 

About Chef


Model Asmita Kakodker in her career has featured in over 250 television and print advertisements for prominent brands like Ponds, Nivea, Pepsodent and Nirma to name a few. Now, when she is happily married, and playing a role of a homemaker, wife and most importantly, a mother, successfully, she uses all her extra time focussing on her new passion – the culinary arts! “I’ve always wanted to catalogue the dozens of recipes that play such a key role in defining who we are – as a family. My blog helps me achieve my goal in a fun and interactive way with other compulsive foodies just like me!” says the always-ebullient Asmita. You can easily get all the chef asmita kakodker recipes online which are easily available.