How is the Sindhi 'Sai Bhaji' prepared? Learn the technique to achieve its unique creamy consistency from spinach and lentils.
1 Answer
Sai Bhaji achieves its creamy consistency through the simultaneous cooking of spinach, other leafy greens, lentils, and vegetables until they break down and meld together, creating a naturally thick and smooth texture.
Detailed Explanation:
The creamy consistency of Sai Bhaji is a result of a few key factors in its preparation. First, a combination of leafy greens, primarily spinach, along with other greens like dill, fenugreek leaves (methi), or mustard greens, are used. These greens, when cooked down, release moisture and break down, contributing to the overall texture.
Second, lentils, typically chana dal (split chickpeas) or a mix of lentils, are cooked along with the greens and vegetables. As the lentils cook, they soften and thicken the dish. The starch released from the lentils acts as a natural binding agent.
Third, a variety of vegetables such as onions, tomatoes, okra (bhindi), eggplant (baingan), and even potatoes are added. These vegetables also break down during the cooking process, adding to the body and creaminess of the Sai Bhaji.
Finally, the long cooking time is crucial. The ingredients are simmered together until they are very soft and almost mushy. This allows the flavors to meld and the textures to combine, resulting in the signature creamy consistency. No cream or other dairy products are added; the creaminess comes entirely from the natural ingredients and the cooking method.
Pro Tip:
To enhance the creaminess, you can lightly mash some of the cooked lentils and vegetables against the side of the pot towards the end of the cooking process. This helps to release more starch and further thicken the Sai Bhaji.