This popular Sindhi vegetarian recipe is made from lotus root (bhae in Urdu/Sindhi) in an onion based gravy with potatoes and tamarind pulp.
Clean and cut the lotus root / bhae diagonally. Boil in salted water for about 20 – 25 minutes. The cooking time depends on the thickness of the bhae but ideally, a knife should be able to pass through the stems.
Wash, peel and cut the potatoes into small cubes. Soak in water, if cooking after a while so that they don’t turn black.
Heat oil. Add ginger and garlic paste. Fry for 30 seconds and then add sliced onions.
Cook onions till medium brown, but not burnt. Add tomatoes along with coriander powder, red chili powder, turmeric and salt. Cook for about 8-10 minutes till tomatoes are soft.
Add potatoes along with water (about ½ cup – 1 cup depending on preferred amount of gravy). Cook till potatoes are soft.
Add lotus root / bhae along with tamarind pulp. Cook for about 5 minutes. Adjust seasonings if required.
Add green chilies and coriander. Keep on stove for 2-3 minutes till flavor infuses.
Sprinkle with chaat masala and serve hot with roti.