Sunday, January 23, 2011


Buzz this
My Sindhi in-laws lotus lotus root or ‘bhee’

With not enough fanfare I think there are even some among them who Claim to not like it that much Imagine Somewhere between a cucumber (it s even called kamal kakdi) and a pata to the lotus root is bursting with vitamins pretty on the inside – it makes anything you put it in look great too.

So on occasion, I used to beg my sisters – in – law to make me some and having received it, I’ d sit in a lonely corer and eat it by myself, hissing menacingly, Gollum-like , at any- one who dared approach the precious bhee. We now use bhee in our home cooking. This is an approximation between two sindhi bhee recipes. The in – laws use tons of tomatoes, cooked down to a thick puree and I think that is the key to making it delicious. In this recipe , the bhee is fried to a crisp so it adds crunch to the recipe. But you could also just prepare it (see tip) and add it with the rest of the vegetables.


250 gm lotus root
4 large tomatoes
2 potatoes
2 teaspoons ginger garlic paste
½ cup chopped coriander leaves
1 teaspoon coriander powder
2 teaspoons jeera powder
½ tsp garam masala powder
½ tsp turmeric powder
1 cup green peas (optional)
1 tablespoon yoghurt
Chillies add salt to taste

Wash and peel the lotus root cut them Into 2 mm discs. Drain and reserve. Puree the tomatoes, peel and slice the potatoes into ½ cm thickness. Heat oil in a pan and fry the lotus root discs until they turn golden and are cooked through. Remove from the pan and reserve. In the same oil, fly up the ginger and garlic paste and add the tomato puree after 2 minutes. When the puree begins to hicken, add half the chopped coriander, the spice powders, yoghurt, chillies and salf. Stir around and throw in a splash of water, but not more than ½ cup. Cover and leave to cook on low until the veg-etables are cooked. Then throw in the fried lotus toot and the rest of the coriander and serve immediately.


Store the root in water if not using the same day. The root has to be peeled to remove the tough, fibrous skin. Wash thor – oughly after slicing to remove silt. Boil for 5 minutes in either vinegard water or with a pinch of sodium bicaarbonae to soften before cooking


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