Fry till the spluttering stops and add the chana daal, chopped vegetables, and all the dry masala powders and salt. Cook for 3-4 minutes. At this stage, there should not be too much water in the bhaaji.
Add the chopped sua/dill, spinach/palak and khatta bhaji or tomatoes to this and mix well.
Add 3-4 cups water and pressure cook for 7-8 whistles.
Open the lid of the cooker and mash the sai bhaji with a ravi/hand churner/kavvam (traditional wooden or stainless steel churner) rolling it back and forth between your palms or you can use a hand blender.
Adjust the consistency of the sai bhaji by adding water or by drying up excess water. The bhaji should be thick and semi-dry.