Ingredients

• 1 bunch - fresh palak
• 3-4 strands - sua or dill leaves
• 2 - medium-sized tomatoes
• 1 - medium-sized onion
• 1/2 - long brinjal (not the green variety)
• 1 - medium-sized potato
• 1 cup - gram dal (soaked for 2 hours)
• 2-3 - green chillies
• 1 inch piece - ginger
• Dry masalas: 1 tsp - turmeric powder
• 1 tsp - coriander powder
• salt to taste
• For tempering: 1 tsp - jeera
• 3-4 pods - chopped garlic
• 1-2 tsp - oil

How to Make Sai Bhaji (Sindhi Palak)

• Add all ingredients, including the dry masalas, in a pressure cooker with 1-2 cup of water and cook for 15 minutes or until done.
• Mash the ingredients with a hand masher until completely smashed but do not turn into a paste.
• Put the mixture to simmer for 10 minutes.
• Heat 2 tbsp of oil and add jeera and garlic. Pour this mixture to the sai bhaji.
• Serve with plain rice, veg biryani, veg pulao or traditional Sindhi rice Bhugal Chanvar.