It is a popular household dish in Pakistan, India, and among the Sindhi diaspora.
Origins
The name of the curry is said to be derived from two words of Sindhi language: sai (meaning “green”) and bhaji (meaning “vegetables”), thus indicating the ingredients used to cook the dish. Sai bhaji is consumed throughout summers and winters, as a night and day meal respectively.[7] It is favoured due to its healthy nutrition and simplicity of preparation. In the dry regions of interior Sindh, seasonal vegetables are dried and stocked for year-round cooking purposes.
Ingredients and preparation
Other ingredients added to the gravy include cumin seeds, ginger and garlic, chopped onions and tomatoes, water, salt, green chillies, turmeric and coriander powders, red chilli powder, brinjals and potatoes. The level of spices used is typically mild. The curry has a smooth and creamy texture once cooked.