Ingredients:
6-8 Bunches Soinach
2 Bunches Khatta (Chowka)
½ Bunches Suava (GreenDIL)
½ Bunches Methi
¼ kg. Potatoes
¼ kg. Carrots
1 cups Channa dal soaked
¼ kg. Onions
¾ kg. Tomatoes
8-10 Green Chillies
2”Pcs. of ginger
2 tsp. Chilli powder
1tbsp. crushed garlic
¼ cup oil or ghee
3 tsp. Salt
Chop all the vegetables and wash thoroughly.

Method:
Heat oil or ghee (leaving 2 tbsp. behind) add chopped onion and rest of the vegetables except garlic add salt and 1 tsp. haldi powder chilli powder and 2 cups of water cook till channa dal is tender reduce heat and mash with egg beater (in Sindh we used “Mandhiaro” it is a wooden stick), mash it throughly. Now take remaining oil or ghee heat fry pan (in Sindh we used “Lag-Lago”) s small fry pan made of iron fry garlic and add Sai Bhaji-cover for few minutes and serve with Khichri, Savo Pulao or Basari Pulao.

Variation:
If there is left over of Sai Bhaji, you can dry the bhaji and make “Sai Bhaji Tikki” shallow fry on “Tawa” then server as a snack with tomato sauce.