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A classic Sindhi delicacy, this sabzi features the unique texture of tender lotus stem (Bhee) and soft potatoes cooked in a tangy and aromatic onion-tomato masala. A truly authentic and flavorful dish that pairs wonderfully with Sindhi phulkas or dal chawal.
For 4 servings
Prepare and Cook the Vegetables
Prepare the Masala Base
Cook the Sabzi
A classic Sindhi delicacy, this sabzi features the unique texture of tender lotus stem (Bhee) and soft potatoes cooked in a tangy and aromatic onion-tomato masala. A truly authentic and flavorful dish that pairs wonderfully with Sindhi phulkas or dal chawal.
This sindhi recipe takes 55 minutes to prepare and yields 4 servings. At 257.47 calories per serving with 5.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish and Garnish
To make a gravy version, increase the tomato puree to 3 tomatoes and add 1 cup of water in the final cooking step. Simmer until the gravy reaches your desired consistency.
For a satvik version, skip the onions and ginger-garlic paste. Use 1/4 tsp of asafoetida (hing) in the hot oil and proceed with the tomato puree and spices.
For a different kind of tang, you can substitute the amchur powder with 1 tsp of tamarind paste diluted in a little water.
Add a handful of boiled chickpeas or cubed paneer along with the lotus stem and potatoes for a more protein-rich dish.
Lotus stem is packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Both potatoes and lotus stem are good sources of potassium, an essential mineral that helps regulate blood pressure and maintain fluid balance in the body.
The dish contains spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, helping to strengthen the immune system.
Potatoes offer complex carbohydrates, which provide sustained energy, making this dish a fulfilling and satisfying meal.
Bhee is the Hindi/Sindhi name for lotus stem or lotus root. It has a unique, crunchy texture and a mild, slightly sweet flavor. It's porous and absorbs the flavors of the spices it's cooked with.
Cleaning is crucial as the holes can contain mud. First, rinse the exterior. Then, slice it. Hold each slice under a strong stream of running water to flush out the holes. A small, thin bottle brush can also be used to scrub inside the channels.
Yes, it is quite healthy. Lotus stem is an excellent source of dietary fiber, vitamin C, and potassium. Potatoes provide energy and essential nutrients. When cooked with moderate oil, it's a nutritious, plant-based meal.
One serving of Bhee Aloo Sabzi (approximately 1 cup or 245g) contains around 230-260 calories, depending on the amount of oil used.
Absolutely. You can boil the lotus stem and potatoes in an open pot. It will take longer, about 25-30 minutes, for the lotus stem to become tender. Ensure you add enough water to keep them submerged.
This sabzi pairs beautifully with Indian flatbreads like roti, phulka, or paratha. It is also a classic accompaniment in a Sindhi meal with dal, rice, and a side of salad or raita.
This recipe goes great with these complete meals
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