Sindhi Bhee Ji Bhaji
A delightful and unique Sindhi delicacy featuring tender lotus stems simmered in a rich, tangy onion-tomato gravy infused with traditional aromatic spices. This comforting dish pairs wonderfully with steamed rice or phulkas for a wholesome meal.
55min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Wash the sliced lotus stems thoroughly to remove any trapped mud, then blanch them in boiling water for five 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 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 until the oil begins to separate from the masala.
7
Add the blanched lotus stem slices and salt, mixing well to coat them thoroughly with the spiced gravy.
8
Pour in one and a half cups of water, secure the lid, and pressure cook for 4 to 5 whistles until the lotus stems are tender.
9
Allow the pressure to release naturally, stir in the dry mango powder, and simmer for two more minutes.
10
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
250g lotus stem (bhee), peeled and sliced into rounds
2 medium onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon dry mango powder (amchur)
2 tablespoons mustard oil
Fresh coriander leaves for garnish
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.