Bhee Gobi Masala ( Lotus Stem Curry )
Being a very popular vegetable with the Sindhi folks, I first started looking up Sindhi preparations with lotus root. And I stumbled upon manyrecipes that belonged to Veitnam or Thailand. Turns out that it's a quite popular vegetable in those parts of the world. But anyways, I finally checked this wonder recipe 'Bhee Alu Vadi Masala' by Nisha Madhulika. Did some adaptations to suit my taste and made the curry. Turned out to be nice and easy.
The only time consuming procedure was cleaning the lotus root. The outer layer needs to be peeled and it should be sliced into thin slanting slices . If the holes inside have some mud sticking to them, soak in hot water for sometime and then clean with a soft brush.
Here's the recipe -
Preparation Time - 30 mins
- 300 gm lotus root ( cut into thin slanting slices )
- 1 1/2 cups cauliflower florets
- 1/2 cup green peas
- 1 small onion
- 5-6 garlic flakes
- 1 1/2 inch ginger
- 1 green chili (optional)
- 2 large tomatoes
- 50 gm paneer ( I think you can leave this out for a lighter gravy )
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder ( or to taste )
- 1/2 tsp turmeric
- 2-3 pinch garam masala
- 3 tsp oil
- salt to taste
Then make another paste out of the tomato, paneer and green chili.
Cooking - Heat oil in a pressure cooker. Add the cumin seeds and let them splutter. Add the onion-ginger-garlic paste and cook for few mins till raw smell goes off.
Add the tomato-paneer paste and let it cook for a while ( 8-9 mins ) till oil starts to float on the surface. Sprinkle the turmeric, chili powder, coriander powder and garam masala. Cook for 3-4 mins.
Finally add the lotus stem slices, cauliflower florets and green peas. Add 1/cup warm water. Close lid and cook covered on medium flame for 1 whistle.
Keep aside till steam escapes. Open lid and garnish with cilantro.
Serve hot with rotis/white rice and yellow dal.
Note - The original recipe by Nisha Madhulika had used potatoes and Amritsari Masala Urad dal Vadi.