Sai bhaji is a specialty of Sindhi cuisine that combines greens, vegetables, dal or split pulses, and spices, and it is usually served with rice and bread. The name of the dish is made up of two words: sai, which translates to green, and bhaji, meaning vegetables.

The typical greens used in the preparation are spinach, sorrel, fenugreek leaves, and dill leaves, while the selection of vegetables includes potatoes, tomatoes, okra, eggplants, and onions, among others. Packed with flavors coming from various spices used in it, such as green chilis, turmeric, cumin, coriander, ginger, and garam masala, the mixture of greens and vegetables is first cooked, then mashed, and finally covered with an oil infusion called tarka.