Sindhi Bhae Patata (Lotus Stem and Potato Curry)
Cruchy lotus stems and soft potatoes in a simple yet flavorful gravy. With earthy flavors and hearty texture, Bhae Patata (Lotus Stem and Potato Curry) is a beloved traditional dish from the Sindhi cuisine.
Servings: 4 people
Ingredients
- 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 green chilies
- 2 medium tomatoes pureed
- 1 1/2 tsp salt or to taste
- 1 tsp Kashmiri red 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 green coriander leaves
Instructions
- Peel the bhae (lotus stem) and thickly slice it. Wash well so that all the mud is removed. You can also soak it in water for a few minutes.
- Boil it in salted water until it softens a bit. Or you can pressure cook it for two whistles. Drain and keep aside.
- Heat oil in a pan. Add in the bay leaf. Add in the onions and saute until they change color.
- Add the ginger garlic paste with the green chillies. Saute for a minute or two.
- Add the pureed tomatoes and cook for a few minutes.
- Now add the dry masalas - salt, Kashmiri red chili powder, turmeric powder, cumin powder, and coriander powder. Add a bit of water and saute until the oil starts appearing on the sides.
- Now, add the diced potatoes. Mix well and saute for a few minutes.
- Next, add the bhae and mix well. Add a cup of water. Cover with a lid and cook until the bhae and potatoes are done. Or pressure cook for two whistles.
- Finally, add the garam masala and chopped green coriander leaves. Mix well. Check the salt and add more if required.
- Sindhi Bhae Patata (Lotus Stem and Potato Curry) is ready to serve. Garnish with coriander leaves and serve hot with chapatis or paranthas.