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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.
For 4 servings
Pressure Cook the Lotus Stem
Prepare the Gravy Base
Cook the Masala
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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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 195.48 calories per serving with 3.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Add one medium-sized potato, peeled and cubed, along with the lotus stem in the pressure cooker. This makes the curry heartier.
For a richer, milder gravy, stir in 2 tablespoons of fresh cream or a paste of 10 soaked cashews at the end of the cooking process.
Add 1/2 cup of green peas to the gravy along with the lotus stem for added texture and sweetness.
Lotus stem is an excellent source of dietary fiber, which is essential for maintaining a healthy digestive system, preventing constipation, and promoting a feeling of fullness.
Both lotus stem and tomatoes are rich in Vitamin C, a powerful antioxidant that helps boost the immune system, protects cells from damage, and is vital for skin health.
Lotus stem contains potassium, which helps regulate blood pressure, and pyridoxine (Vitamin B6), which helps control homocysteine levels in the blood, a factor associated with heart disease.
First, peel the tough, brownish outer skin with a vegetable peeler. Then, slice it into rounds. The most important step is to check the holes for any trapped mud or dirt. You can poke a thin skewer through them or hold the slices under a strong stream of running water to flush them out.
Yes, Bhein Basar is a very healthy dish. Lotus stem is low in calories and rich in dietary fiber, vitamins, and minerals. The curry is made with wholesome ingredients like onions, tomatoes, and spices, making it a nutritious, plant-based meal.
One serving of Bhein Basar (approximately 1 cup or 275g) contains around 200-220 calories. This count is for the curry itself and does not include accompaniments like rice or roti.
Absolutely. If you don't have a pressure cooker, you can boil the lotus stem in a pot with sufficient water. It will take longer, about 20-25 minutes, or until the slices are tender when pierced with a fork.
This can happen if the lotus stem is old or wasn't cooked long enough. Ensure you are using fresh lotus stem. If it's still tough after pressure cooking for the specified time, you can cook it for another whistle or simmer it longer in the gravy until it reaches the desired tenderness.
Bhein Basar pairs beautifully with traditional Sindhi phulkas (thin, soft rotis), parathas, or simple steamed basmati rice. A side of fresh yogurt or a simple kachumber salad also complements the meal well.