Lotus root (bhae) ki sabzi with potatoes
This popular Sindhi vegetarian recipe is made from lotus root (bhae in Urdu/Sindhi) in an onion based gravy with potatoes and tamarind pulp.
Servings: 4 people
Calories: 1307kcal
Ingredients
- 3 bhae or lotus root mud scraped and cleaned
- 2 medium potatoes peeled and chopped into quarters
- 4 tablespoon oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 onions sliced
- 1 tomato sliced. Quantity can be increased
- 1 teaspoon coriander or dhaniya powder
- 1 teaspoon red chili powder
- 1 teaspoon salt adjust to taste
- ¼ teaspoon turmeric powder
- 1 - 2 tablespoon tamarind paste adjust to taste
- 2 Green chili for garnish
- 2 tablespoon Coriander for garnish
- 1 teaspoon Chaat Masala for garnish
Instructions
- 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.
Nutrition
Calories: 1307kcal
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