The above is a dish Sindhis prepare often. Bhee (lotus stem) is an ingredient used by both Sindhis and Punjabis, but Sindhi’s use it in many dishes and cook it in a variety if ways. Punjabi’s mainly make pakodas from bhee. Bhee needs to be eaten a few times to relish its taste. I enjoy the thick gravy dish with either chapati, rice or even pav!
These tikkis are made in all Sindhi homes. When Sai Bhaji (see post dated 9th October 2013), is left over after a meal, the bhaji is made into tikkis. This is the first time I made them. Turned out good. My left-over bhaji was converted into a breakfast fare.
This is as nutritious as one can get as the bhaji has spinach, fenugreek leaves, carrots, french beans, onions and a few more veggies.
Sai Bhaji is a Sindhi dish. It is made with dal, spinach and other vegetables cooked together. It’s had with yellow masala rice (rice made yellow by adding turmeric powder) or then with Bhugal rice (rice browned with onions and masala).
Its one of the dishes I like from the Sindhi cuisine and, my hubby loves it. He can eat it often (one of the few vegetarian dishes he adores). Add a spoonful of curd and enjoy.