Sai bhaji, which only means eco-friendly vegetable, is an age-old staple from the province of my vanished homeland, Sindh.
Immediately after the India-Pakistan partition in 1947, like quite a few others, my mother and father migrated to India dearly keeping on to food items customs as tender recollections of their exiled group. Not the most desirable of dishes but tasty when produced suitable, sai bhaji is popular with Sindhis for the reason that it’s straightforward to put together. It is also very healthy with an abundance of veggies, can be well prepared with a minimum of fat and is frequently eaten in the course of wintertime. As with most Indian stews, each loved ones has its possess variation, but for the most aspect, it is made up of channa dal slow-cooked with root veggies, leafy greens, herbs and aromatic spices.