Charge 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 crimson 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
Peel the bhae (lotus stem) and thickly slice it. Wash nicely so that every one the mud is eliminated. You may as well soak it in water for a couple of minutes.
Boil it in salted water till it softens a bit. Or you possibly can stress prepare dinner it for 2 whistles. Drain and maintain apart.
Warmth oil in a pan. Add within the bay leaf. Add within the onions and saute till they modify colour.
Add the ginger garlic paste with the inexperienced chillies. Saute for a minute or two.
Add the pureed tomatoes and prepare dinner for a couple of minutes.
Now add the dry masalas – salt, Kashmiri crimson 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.
Now, add the diced potatoes. Combine nicely and saute for a couple of minutes.
Subsequent, add the bhae and blend nicely. Add a cup of water. Cowl with a lid and prepare dinner till the bhae and potatoes are executed. Or stress prepare dinner for 2 whistles.
Lastly, add the garam masala and chopped inexperienced coriander leaves. Combine nicely. Examine the salt and add extra if required.
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 publish is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.