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A classic Sindhi delight featuring tender lotus stem and soft potatoes cooked in a tangy, spicy onion-tomato masala. This unique curry offers a wonderful mix of textures and is a true taste of traditional home cooking.
For 4 servings
Prepare and Cook the Vegetables
Sauté Aromatics
Build the Masala
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A classic Sindhi delight featuring tender lotus stem and soft potatoes cooked in a tangy, spicy onion-tomato masala. This unique curry offers a wonderful mix of textures and is a true taste of traditional home cooking.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 274.54 calories per serving with 6.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Incorporate other vegetables like drumsticks (saijan) or broad beans (sem ki phali) along with the potatoes for added texture and nutrition.
For a satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the oil at the beginning.
For a richer, creamier gravy, add 1-2 tablespoons of cashew paste or melon seed paste along with the tomato puree.
Lotus stem is packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Both lotus stem and potatoes are good sources of Vitamin C, a powerful antioxidant that boosts the immune system and promotes healthy skin.
This dish provides essential minerals like potassium, which is vital for heart health and blood pressure regulation, as well as iron, copper, and manganese.
Yes, it is quite healthy. Lotus stem is an excellent source of dietary fiber, Vitamin C, and essential minerals like potassium and copper. The dish is plant-based and uses a variety of beneficial spices. To make it healthier, you can reduce the amount of oil used.
One serving of Sindhi Bhee Patata (approximately 1 cup or 280g) contains an estimated 270-300 calories. This can vary based on the amount of oil and the size of the vegetables used.
Bhee is the Hindi/Sindhi name for lotus stem or lotus root. It has a unique, crunchy texture when cooked and a mild, slightly sweet flavor that absorbs the taste of the spices it's cooked with very well.
Yes, it's perfectly safe. Lotus stem contains iron, which oxidizes and turns grey or black when exposed to air. To prevent this, you can place the cut pieces in a bowl of water with a little lemon juice or vinegar until you are ready to cook them.
Absolutely. You can boil the lotus stem and potatoes in a pot on the stovetop. It will take longer, around 25-30 minutes, or until the lotus stem is fork-tender. Ensure the pot is covered while boiling.
Leftover Sindhi Bhee Patata can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan on the stovetop or in the microwave before serving.