Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Alka Keswani — Thu, 15 Dec 2022 10:34:28 +0000

Beeh Sawa Basar (Lotus stem and Spring onions curry) There is a dish in Sindhi cuisine named Sawa basar patata i.e Spring onions and Potatoes Curry and though it is loved by many, I somehow find the texture and flavour of the curry to be very unappetising. A similar dish is cooked using Beeh (Lotus stem) and Spring onions. When cooked in a pressure cooker, the peculiar over-powering flavours of spring onion greens and slightly slimy, mushy texture is not something that I like and hence I seldom made that curry. Later, I learnt many variations of the recipe from the people I interacted with and I did find some better ways to cook with Spring onions. I intend to share the varying recipes on the blog. For now let me share this stir fried Beeh Sawa Basar (Kamal Kakdi aur hare pyaz ki subzi) or the Lotus stem and Spring Onion Curry that gets done in a jiffy, provided you have a stock of pre boiled lotus stems. Print Beeh Sawa Basar| Lotus stem And Spring Onions Curry Easy Stir-fry cooked with Spring onions and boiled Lotus stem Ingredients Spring Onions 1 Bunch Tomato 1 Large Green Chillies 1-2 Lotus stem 150 Gm (Cut in 1 inch thick slants and boiled till soft) Turmeric Powder ½ tsp Coriander Powder 1 Tbsp Salt to taste Oil 1 tbsp Garam Masala,a pinch (Optional) Method Clean and boil lotus stem in a pressure cooker (with salt and water)till soft.To read about how to cut, clean and boil the stem, check this link! Drain and keep aside. Chop one bunch of spring onions (white and green part separately). In a kadai/Pan, add 1 tbsp oil, and sauté onion whites till slightly pink. Add 1 large tomato and green chillies, chopped. Add a little salt and turmeric powder and cook covered till tomato is mushy. Add boiled lotus stem (make sure it is soft to bite). Add 1 tbsp coriander powder and some salt, if needed and cook on high heat for 3- 4 minutes stirring frequently. Add some green part of spring onions and reserve some for garnish. Cook for 2 minutes. You can add a fat pinch of garam masala too. Garnish with the reserved onion greens and enjoy the delicious dish with some Dal Rice and Roti. 3.5.3251 Need more recipes of Lotus stem (Kamalkakdi)? Check below! Check the recipe here! Sindhi Beeh Tikki, Kamalakakdi Tikki! Check the recipe here Suhanjhre mein Beeh (Lotus stems cooked with drumstick flowers or Moringa Flowers! Find the recipe here!

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Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base

Alka Keswani — Sun, 15 Sep 2013 11:30:51 +0000

One of the best thing about having thoughtful friends, is that they know how to make you happy with sweet, kind gestures! So when our family friend Mrs. R. Khubnani, came to know about my love for the lotus stem, she was kind enough to get some for me, all the way from Ulhasnagar. Now, Sindhis might be aware of the fact that there are only handful places in India and abroad where you get the real Beeh, and not the dried sticks, or awful frozen pieces. And obviously, Ulhasnagar is one such place! Half of my mind wanted to savor the sinful, fried, stuffed Beeh tikkis, coated with chickpea batter, while the other half wanted to enjoy simple subzi. Finally, it was a hotchpotch of both and I ended up cooking Beeh basar stuffed lotus stem in onion subzi 🙂 Print Masaley waara Beeh Basar!Stuffed Lotus stem in onion base Rating 4.0 from 4 reviews Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 2-3 Lotus stem stuffed with spiced up green masala and cooked in Onion base. Ingredients 5 pieces of Lotus stem or Bhein, each of approximately 2 inches. For stuffing: 3 Green chillies 4 Garlic cloves Coriander leaves, a handful Ginger about an Inch size Salt as per taste ¼ tsp Turmeric powder 1 tsp Coriander powder 1tbsp of oil For Subzi (Onion Base) 2 large Onions 2 medium sized tomatoes Ginger about 1″ Garlic 2-3 cloves (optional) Green chillies 2 or more depending upon your taste 1 /4 tsp Garam Masala ½ tsp Turmeric powder 1 tsp coriander powder Salt to Taste 3 tsp Oil Fresh coriander leaves for garnishing Method To clean the lotus stem, scrape out the mud layer with blunt knife and rinse under running water. If needed, use long toothpicks to clean the muddy pores of lotus stem. Pressure cook the stems with some salt and few drops of oil ( or a piece of raw papad) and water till 2 whistles or till theBhein is just cooked. Remove the Bhein from cooker, slit vertically and place aside. Make the stuffing by pounding, coriander leaves, chopped green chilies, garlic and ginger, using mortar and pestle,till coarse and add some salt, turmeric powder and coriander powder. Heat 1tbsp oil in a pan and saute the stuffing for few minutes, just to get rid of rawness, taking care that the colour of stuffing do not change to brown.Carefully stuff Bhein with this stuffing. Now slice each Bhein piece into 2. In the same pan add 3 tsp of oil, and saute chopped onions for few seconds and add crushed ginger and garlic. When onions turn translucent, add chopped tomatoes, green chillies and cook for a while. Lower the heat, add some salt and all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water. Add stuffed Bhein and gently mix it.Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then. Cook for about 15 minutes. Garnish with coriander and mint leaves and serve with hot phulka or steamed rice or as a side dish with Dal rice. 3.5.3251

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Beeh Sawa Basar| Lotus stem And Spring Onions Curry

Masaley Waara Beeh Basar! Stuffed Lotus stem in Onion base