Price the Recipe:
Cruchy lotus stems and gentle potatoes in a easy but flavorful gravy. With earthy flavors and hearty texture, Bhae Patata (Lotus Stem and Potato Curry) is a beloved conventional dish from the Sindhi delicacies.
- 250 gms bhae (lotus stem)
- 2 medium potatoes
- 4 tbsp oil
- 1 bay leaf
- 2 medium onions finely chopped
- 2 tbsp ginger garlic paste
- 2-3 chopped inexperienced chilies
- 2 medium tomatoes pureed
- 1 1/2 tsp salt or to style
- 1 tsp Kashmiri pink chilli powder
- 1/2 tsp turmeric powder (haldi)
- 2 tsp cumin powder (jeera)
- 2 tsp coriander powder (dhania)
- 1/2 tsp garam masala powder
- 2 tbsp chopped inexperienced coriander leaves
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Peel the bhae (lotus stem) and thickly slice it. Wash effectively so that each one the mud is eliminated. You can too soak it in water for a couple of minutes.
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Boil it in salted water till it softens a bit. Or you possibly can strain prepare dinner it for 2 whistles. Drain and hold apart.
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Warmth oil in a pan. Add within the bay leaf. Add within the onions and saute till they alter colour.
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Add the ginger garlic paste with the inexperienced chillies. Saute for a minute or two.
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Add the pureed tomatoes and prepare dinner for a couple of minutes.
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Now add the dry masalas – salt, Kashmiri pink chili powder, turmeric powder, cumin powder, and coriander powder. Add a little bit of water and saute till the oil begins showing on the edges.
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Now, add the diced potatoes. Combine effectively and saute for a couple of minutes.
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Subsequent, add the bhae and blend effectively. Add a cup of water. Cowl with a lid and prepare dinner till the bhae and potatoes are achieved. Or strain prepare dinner for 2 whistles.
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Lastly, add the garam masala and chopped inexperienced coriander leaves. Combine effectively. Verify the salt and add extra if required.
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Sindhi Bhae Patata (Lotus Stem and Potato Curry) is able to serve. Garnish with coriander leaves and serve scorching with chapatis or paranthas.
This weblog put up is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
