Sai Bhaji

Sai Bhaji by Kamla Thadani


1. Spinach – 750gms
2. Methi – 150gms, fresh or dry
3. Dill – 150 gms, fresh or dry
4. Chana Dal – 150gms
5. Gourd – 150 gms
6. Yam – 150gms
7. Carrots – 2large
8. Brinjal – 250gms
9. Onions – 2, large, chopped
10. Green Chilies – 2 or to taste
11. Salt – to taste
12. Ginger Paste – 2 Teaspoons
13. Garlic Paste – 2 Teaspoons
14. Garlic – 4 cloves, chopped
15. Tomatoes – 5, medium, chopped fine
16. Coriander Powder – 2 1/2 Teaspoons
17. Turmeric Powder – 1 Teaspoon
18. Zeera Powder – 1/2 Teaspoon
19. Oil – 3 Tablespoons
20. Oil/Ghee – 1 Tablespoon, for tempering


Heat 3 tablespoons of oil in a pan. Add the onions and sauté till pink. Add the ginger, garlic and tomatoes and sauté till oil separates. Add the dry spice powders, stir a few times then add the vegetables and dal. Add ½ cup of water and pressure cook till you hear 1 whistle.Turn off the heat. Mix the vegetables and dal together. Before serving, heat 1 tablespoon of ghee. Brown the chopped garlic and temper the dal mixture.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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