- ► 2009 (31)
- Daring Bakers June 2008 - Danish Braid
- Spiced Sweet potatoes
- Dahi Ji Curry
- Tidali Dal
- Coconut Choco chips and Cranberry Macaroons
- Vayoon Ji Biryani (Wadi Biryani)
- Mughlai Chicken
- Satpuro - 7 Layered Parantha
- Khand Jo Phulko - Sugar Parantha
- Palak Idli
- Cabbage Parantha - Roti Mela
- Some Awards and a Meme
- Mirchi Pakoda, Aloo Bonda and Mirchi Pakoda Chat
- Palak Paneer
- Nupur's Spicy Cauliflower Soup - Tried and Tasted
- Rice Krispies Mixture (Spiced Rice Krispies)
- Dhaas Karela - Stuffed Bitter Gourd Curry
- Bhee Aloo - Lotus Stem Curry
- Falafel with Hummus
- Sai Bhajji Tikki
- ▼ June (20)
Bhee is the Sindhi word for Lotus stem, this is usally served in most Sindhi's homes during special occasions like Diwali, Holli when you have specials guests over for lunch and also during the "Curry Chawal" function during any wedding, served along with Sindhi Curry and Took. Many things are made from Bhee, Bhee Took, Bhee Basar, Bhee Palak. This is the most common recipe so decided to share this first.
I am not really fond off Bhee, but my husband likes them and I did get some requests for this recipe. That's when I started my search for Bhee in Canada I did not have to look for long, I found it in the frozen section in an Indian Store. The fresh ones which we used to get in India were really fibrous and big, but the frozen ones were really small, if you can lay hands on fresh ones they are much better.
Since mama was here for the weekend and my husband and mama both relish this I made it for them, papa and myself ate the potatoes and Brinjal while they both ate the Bhees. I did try one it was not bad at all but I don't think it still is my one of my Liked dishes. OK sorry don't want you to run away now, there are many who just love this dish. I am a very fussy eater so don't listen to me.
1/2 cup frozen Bhees (Lotus Stems)
1/2 Eggplant, cut into medium pieces
2 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chili, chopped
1 tsp Coriander powder
1/2 tsp Chili powder
¼ tsp Turmeric powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste
- Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
- Heat oil in a pressure cooker, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
- Add coriander powder, chili powder and turmeric powder. Cook for 1/2 minute.
- Add ginger,green chili and potatoes and cook for 5 minutes.
- Add the Bhee (Lotus Stems) and cook for 2 minutes
- Add the tomato paste and stir till the oil separates.
- Add the spinach and cook till they wilt.
- Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and give 2 whistles. After opening if the potatoes are not cooked you can give one more whistle.
- Serve with Roti/Phulka/Chapati along with Curry Chawara.
Back to Sindhi Recipe List
Tip: Alka from Sindhi Rasoi passed on a great tip on how to cook fresh Bhees. She tells "It is neccessary to boil the bhee in salted water with a little piece of sinshi papad, if you do not have sindhi Papad a few drops of oil will also do." - Then cook the curry as normal. Thank you Alka for this great tip.