A classic Sindhi curry featuring tender lotus stem cooked in a rich, tangy onion and tomato gravy. This flavorful dish is a wonderful way to enjoy a unique vegetable, perfect with hot phulkas or steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
195cal
4gprotein
23gcarbs
11g
Ingredients
250 g Lotus Stem (Peeled, washed, and sliced into 1/2-inch thick rounds)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Fiber-rich Bhein Basar with soft phulka & creamy, gut-friendly raita. A perfectly spiced, soul-satisfying meal!
This sindhi dish is perfect for lunch. With 547.92 calories and 16.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
0.5 tsp Garam Masala
1 tsp Amchur Powder (Also known as dry mango powder)
1.25 tsp Salt (Divided, or to taste)
2.5 cup Water (Divided; 1 cup for pressure cooking, 1.5 cups for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Lotus Stem
Place the cleaned and sliced lotus stem in a pressure cooker. Add 1 cup of water and 1/4 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 5-7 minutes on high pressure in an electric cooker.
Allow the pressure to release naturally. Drain the lotus stem and set it aside. It should be tender but not mushy.
2
Prepare the Gravy Base
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the 2 finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This step is crucial for the flavor of the gravy.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan and cook for 3-4 minutes, stirring frequently.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Mix well.
Cook the masala for 5-7 minutes, stirring, until it thickens and you see oil separating from the sides.
4
Combine and Simmer
Add the cooked lotus stem and the 1 thinly sliced onion to the masala. Gently stir to coat everything evenly.
Pour in 1.5 cups of water, the remaining 1 teaspoon of salt, and the amchur powder. Stir well and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to reach the desired consistency.
5
Finish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with Sindhi phulkas, roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
