Authentic Sindhi Bhee Basar Mein
A classic Sindhi delicacy featuring tender lotus stem slices simmered in a rich, tangy onion and tomato gravy. Infused with traditional aromatic spices, this comforting curry pairs wonderfully with steamed rice.
55min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Wash the sliced lotus stems thoroughly in running water to remove any trapped dirt, then blanch them in boiling water for 5 minutes and drain.
2
Heat mustard oil in a pressure cooker until it smokes slightly, then let it cool a bit before adding cumin seeds.
3
Add the finely chopped onions and sauté on medium heat until golden brown.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add turmeric powder, red chilli powder, and coriander powder, splashing a tablespoon of water to prevent the spices from burning.
6
Pour in the tomato puree and cook the masala until oil separates from the edges.
7
Add the blanched lotus stem slices and salt, tossing well to coat them in the spiced gravy for about 3 to 4 minutes.
8
Pour in about 1.5 cups of water, secure the pressure cooker lid, and cook for 3 to 4 whistles on medium heat until the lotus stems are tender.
9
Release the pressure naturally, open the cooker, and stir in the dry mango powder and garam masala.
10
Simmer for an additional 2 minutes uncovered to adjust the consistency of the gravy.
11
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or phulkas.
Ingredients
250 grams lotus stem (bhee), peeled and sliced into thin rounds
2 large onions, finely chopped
3 ripe tomatoes, pureed
2 tablespoons mustard oil or cooking oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1.5 teaspoons coriander powder
1/2 teaspoon dry mango powder (amchur)
1/2 teaspoon garam masala
Fresh coriander leaves for garnishing
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.