Scrambled Egg with Sai Bhaji
Soft scrambled eggs folded into Sindhi-style sai bhaji, a comforting medley of spinach, dill, and chana dal. The greens give it an earthy, slightly tangy depth while the eggs keep it pillowy and rich. A quick, one-pan breakfast or light lunch with just enough spice to wake you up.
For 4 servings
- prep · ~5 min
Blanch the spinach and greens.
1.Bring a small pot of water to a boil.2.Add chopped spinach, dill, and sorrel leaves. Blanch for 2 minutes.3.Drain and immediately rinse with cold water. Squeeze out excess water.4.Blend the greens with the soaked chana dal into a coarse paste, using as little water as possible.TIPDon't skip the ice-cold rinse — it locks in the bright green color. - prep · ~1 min
Whisk the eggs.
Crack the eggs into a bowl and whisk well until frothy. Set aside.
- fry · ~8 min
Sauté the aromatics.
1.Heat oil in a non-stick pan over medium heat.2.Add chopped onion and sauté until soft and translucent, about 4 minutes.3.Add minced garlic and slit green chilies. Sauté until fragrant, about 30 seconds.4.Add chopped tomato and cook until mushy, about 3 minutes. - fry · ~7 min
Cook the sai bhaji mixture.
1.Add turmeric powder and red chili powder to the pan. Stir for 15 seconds.2.Add the blended greens-chana dal paste and a pinch of salt.3.Cook on medium-low heat, stirring often, until the mixture dries out and comes together, about 6 to 7 minutes.TIPKeep stirring — the paste tends to stick if the heat is too high. - fry · ~3 min
Scramble the eggs into the sai bhaji.
1.Lower the heat to the minimum setting.2.Make a well in the center of the pan and pour in the whisked eggs.3.Let the eggs sit untouched for 20 seconds, then gently fold and scramble them.4.Mix the scrambled eggs evenly into the sai bhaji.TIPLow heat is key — it keeps the eggs soft and creamy instead of rubbery. - garnish
Garnish with coriander and serve hot.
Turn off the heat, sprinkle fresh coriander on top, and serve immediately with roti or toasted bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the greens until just tender, then shock in ice water to preserve vibrant color.
- 2Squeeze the blanched greens thoroughly to remove excess moisture before blending.
- 3Whisk the eggs until frothy for a lighter, airier scramble.
- 4Cook the aromatics until the tomatoes break down completely for a unified flavor base.
- 5Stir the greens-chana dal mixture constantly to prevent sticking and ensure even cooking.
- 6Use the lowest heat when adding eggs to keep them soft and creamy, not rubbery.
- 7Fold the eggs into the sai bhaji gently to maintain distinct, pillowy curds.
Adapt it for your goals.
High-protein
Add 2 tablespoons of crumbled paneer or tofu along with the eggs for an extra protein boost, making it more filling for a post-workout meal.
low oilLow-oil
Reduce oil to 1 teaspoon and sauté the aromatics with a splash of water to prevent sticking, cutting down on fat while keeping the dish flavorful.
jainJain
Omit garlic and onion, use asafetida and cumin seeds for a Jain-friendly version that retains the savory depth of the original.
Why this is on our healthy list.
Rich in Plant-Based Iron
Spinach and dill provide a good source of non-heme iron, enhanced by the vitamin C from tomatoes and green chilies for better absorption.
High-Quality Protein
Eggs and chana dal together offer a complete protein profile, supporting muscle repair and keeping you full longer.
Supports Digestive Health
The fiber from spinach, dill, and chana dal aids digestion and promotes gut regularity.
Frequently asked questions
Yes, thaw frozen spinach and squeeze out all excess water before blending; reduce quantity to 150g to avoid a watery texture.
