Bhein, Kamal Kakdi, Lotus Stem vegetable is very common among Sindhi community. Many non Sindhi's are not aware about this vegetable. It has wonderful taste, lots of vitamins and very healthy.
[cooked-sharing]
2 qts med. stalks bhee (Kamal Kakdi lotus stem)
1 potato (Optional)
4 small onions grated
2 tomatoes grated
1 tsp ginger grated
1 tsp garlic ground (Optional)
Green chillies to taste
1 tbsp coriander chopped
2 Big cardamoms
2 cloves
1 Tej Patta (Bay leaf)
1 small stick cinnamon
5 Black pepper corns
0.50 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
0.50 tsp garam masala powder
0.50 tsp turmeric powder
salt to taste
2 tbsp ghee or oil
1 cup water
1
Peel and slice bhee into 3/4" thick slices.
2
Boil in plenty of salt & turmeric water till tender. Drain and keep aside.
3
Heat ghee,add whole spices, allow to splutter.
4
Add ginger, garlic, fry for a minute.
5
Add onions, stir fry till light golden.
6
Add water till onions are smooth.
7
Add all dry masalas, tomatoes and cook till oil separates.
8
Add boiled bhee & potato. Stir, cover and simmer till potato is done.
9
Sprinkle fresh coriander leaves.
10
Serve hot with a dish of rice or paratha
CategoryIndian Recipes, Recipes, Sindhi Recipes
Nutrition Facts
4 servings
Serving size
Ingredients
2 qts med. stalks bhee (Kamal Kakdi lotus stem)
1 potato (Optional)
4 small onions grated
2 tomatoes grated
1 tsp ginger grated
1 tsp garlic ground (Optional)
Green chillies to taste
1 tbsp coriander chopped
2 Big cardamoms
2 cloves
1 Tej Patta (Bay leaf)
1 small stick cinnamon
5 Black pepper corns
0.50 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
0.50 tsp garam masala powder
0.50 tsp turmeric powder
salt to taste
2 tbsp ghee or oil
1 cup water