Authentic Sindhi Bhee Ji Bhaji with Phulka
Tender lotus stem slices are simmered in a spiced, onion-tomato gravy packed with aromatic regional flavors. This comforting vegetarian delicacy pairs wonderfully with warm, freshly made phulkas.
55min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Wash the lotus stem slices thoroughly to remove any trapped mud, then blanch them in boiling water for 5 minutes and drain.
2
Heat mustard oil in a pressure cooker until smoking point is reached, then let it cool slightly and add cumin seeds.
3
Add chopped onions and sauté until golden brown, followed by ginger-garlic paste and slit green chilies.
4
Stir in turmeric powder, red chili powder, and coriander powder, cooking for a minute until fragrant.
5
Pour in the tomato puree and cook the masala until the oil separates from the mixture.
6
Add the blanched lotus stem slices and salt, tossing well to coat them thoroughly with the spiced gravy.
7
Add a cup of water, cover the pressure cooker with the lid, and cook for 3 to 4 whistles until the lotus stems are tender.
8
Release pressure naturally, stir in garam masala, and simmer for another 2 minutes to thicken the gravy.
9
Garnish with freshly chopped coriander leaves and serve hot with phulkas.
Ingredients
500g lotus stem (bhee), washed, peeled, and sliced into roundels
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp cumin seeds
1 tsp turmeric powder
1.5 tsp red chili powder
1.5 tsp coriander powder
1/2 tsp garam masala
3 tbsp mustard oil
Fresh coriander leaves for garnish
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.