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A classic Sindhi curry featuring tender, rehydrated lotus root simmered in a tangy and spicy tomato gravy. This comforting dish is a taste of traditional home-style cooking, best enjoyed with hot phulkas or steamed rice.
For 4 servings
Prepare the Dried Lotus Root (Singhi)
Create the Tomato Masala Base
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A classic Sindhi curry featuring tender, rehydrated lotus root simmered in a tangy and spicy tomato gravy. This comforting dish is a taste of traditional home-style cooking, best enjoyed with hot phulkas or steamed rice.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 243.43 calories per serving with 5.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Combine and Final Cook
Garnish and Serve
If you can't find dried lotus root, this curry can also be made with dried drumsticks (suhanjro) following the same soaking and cooking process.
Add 1-2 peeled and cubed potatoes along with the lotus root during the final pressure cooking stage for a more filling curry.
For a satvik version, omit the onions and ginger-garlic paste. Increase the amount of tomatoes and add a pinch of asafoetida (hing) to the hot oil with the cumin seeds.
Lotus root is packed with dietary fiber, which promotes healthy digestion, prevents constipation, and helps in maintaining stable blood sugar levels.
The high Vitamin C content from tomatoes acts as a powerful antioxidant, strengthening the immune system and protecting the body against infections.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory compounds that can help reduce inflammation in the body.
Lotus root contains potassium, which helps regulate blood pressure. The fiber content also aids in managing cholesterol levels, contributing to overall cardiovascular health.
One serving of Singhi Tamate Mein contains approximately 220-260 calories, depending on the amount of oil used. It's a moderately caloric dish that is quite nutritious.
Yes, it is a healthy dish. Dried lotus root is an excellent source of dietary fiber, which aids digestion. Tomatoes provide antioxidants like lycopene, and spices like turmeric have anti-inflammatory properties.
Yes, but it will take significantly longer. You will need to boil the soaked lotus root in a covered pot for at least 1-1.5 hours or until tender. The final curry will also need to be simmered for 25-30 minutes in the pot.
The most traditional substitute is dried drumsticks. You can also use fresh lotus root, but you will need to peel, slice, and boil it for about 15-20 minutes until tender before adding it to the gravy. The flavor profile will be slightly different.
You can store leftover Singhi Tamate Mein in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.