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Sai Bhaji

Photo by Vinita Punjabi


  • 1 cup split Bengal gram (chana dal), cooked with salt and turmeric powder
  • ¼ tsp turmeric powder (haldi)
  • ⅛ tsp asafoetida (hing)
  • 1 dried red chilli
  • 1 bunch spinach leaves (palak), chopped (5 cups chopped spinach)
  • 1 cup chopped dill leaves (sua)
  • 1 cup chopped fenugreek (methi) leaves
  • 1 medium-sized potato, diced
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized brinjal, cubed
  • 1 cup cubed elephant foot yam (suran)
  • 3 medium sized tomatoes, finely chopped
  • 1″ pc ginger, grated
  • 2 green chillies, finely chopped
  • Unrefined salt to taste
  • 1½ cups water
  • A few lemon slices, for the garnish
  • 1 small tomato, chopped, for the garnish


Heat a pot. Once hot, turn the heat off and add asafoetida, turmeric powder and red chilli and dry roast them. Add the rest of the ingredients (except lemon, tomato and the dal), along with 1½ cups of water and cook. Once the vegetables are well cooked and are almost fit to be mashed, add the dal and cook a little more, mashing and mixing everything in. Serve hot, garnished with lemon slices and chopped tomato. You may serve with brown rice.


Replace the dill and fenugreek leaves with other greens – khatta palak, green amaranth leaves (chauli bhaji) or other greens of your choice, or just use spinach or any one green leafy vegetable.
Replace brinjals and yam with cauliflower and carrots or other vegetables of your choice.

Serves 4


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