Ingredients
2 med. stalks bhee (lotus stem)
2 onions grated
2 tomatoes grated
1 tsp. ginger grated
1 tsp. garlic ground
1 cup curds fresh
2 green chillies
1 tbsp. coriander chopped
2 cardamoms
2 cloves
1 small stick cinnamon
1/2 tsp. cumin seeds
1 tsp. dhania (coriander) seeds crushed lightly
1 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
2 tbsp. ghee or oil
Method
- Peel and slice bhee into 3/4" thick slices.
- Boil in plenty of salted water for 15 minutes or tender.
- Drain run under tap water, drain and keep aside.
- Heat ghee, add seeds and whole spices, allow to splutter.
- Add ginger garlic, fry for a minute.
- Add onions, stirfry till light golden.
- Add curds, stir till the whiteness disappears.
- Add all masalas, tomatoes and cook till oil separates.
- Add 1/2 cup water bring mixture to a boil.
- Add boiled bhee, stir, cover and simmer till water is absorbed.
- Serve hot with a dish of rice or paratha.
Making time:30 minutes.
Makes:5 servings bowl
Shelflife:Best fresh
Sindhi Dishes Index
