Sindhi Bhee Patata

Name: Sindhi Bhee Patata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 350 g lotus stem (peeled, cleaned well, sliced into thin rounds); 250 g potato (peeled and cubed small); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (peeled and grated); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder; 0.5 tsp salt; 2 cup water (for boiling lotus stem and potato); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

A homestyle Sindhi vegetable dish where tender lotus stem and potatoes are cooked with onions, tomatoes, and everyday spices until the masala clings to every piece. It is comforting, lightly tangy, and perfect with roti or dal rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

205 cal

SERVINGS

METHOD · 8 STEPS

prep
Clean and cut the bhee and potatoes.
1.Peel the lotus stem well and wash it carefully to remove any trapped mud from the holes.
2.Slice the lotus stem into thin rounds.
3.Peel the potato and cut it into small cubes.
4.Chop the onion and tomatoes, slit the green chilies, and grate the ginger.
boil · ~15 min
Boil the bhee and potatoes until just tender.
Add the lotus stem, potato, and water to a pan. Bring to a boil, then cook until both are just tender but still holding shape. Drain well and set aside.
TIPDo not overcook the lotus stem or it can turn soft and lose its pleasant bite.
saute · ~7 min
Cook the onion, ginger, and chilies.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until lightly golden, 5 to 6 minutes.
4.Add ginger and green chilies, then sauté for 1 minute.
saute · ~6 min
Make the masala base.
1.Add tomatoes and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, dry mango powder, and salt.
3.Mix well and cook for 1 minute so the spices lose their raw taste.
TIPIf the masala looks dry before the tomatoes soften, sprinkle in 1 to 2 tablespoons of water.
saute · ~2 min
Add the bhee and potatoes.
Add the boiled lotus stem and potatoes to the pan. Toss gently so every piece gets coated with the masala without breaking the potatoes.
simmer · ~10 min
Cook until the masala clings to the vegetables.
Cover and cook on low heat for 8 to 10 minutes, stirring once or twice, until the flavors come together and the dish turns semi-dry.
TIPUse a wide pan if possible so excess moisture cooks off faster and the masala coats the bhee nicely.
garnish
Garnish with cilantro.
serve
Serve hot with roti or dal rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the sliced lotus stem in several changes of water so no grit stays trapped in the holes.
2
Boil the bhee and potatoes only until just tender; they should hold shape when tossed with the masala.
3
Drain the boiled vegetables very well, or the final sabzi will turn wet instead of semi-dry.
4
Use a wide pan for the final simmer so the tomato masala reduces and clings to each slice.
5
Stir gently after adding the potatoes to avoid breaking them and making the dish mushy.
6
Let the onions turn lightly golden before adding tomatoes; that sweetness balances the amchur tang.
7
This sabzi tastes even better after 15 to 20 minutes of resting, when the lotus stem absorbs the masala.