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.



Ingredients

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

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pressure cooker, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add coriander powder, chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chili and potatoes and cook for 5 minutes.
   
5. Add the Bhee (Lotus Stems) and cook for 2 minutes
   
6. Add the tomato paste and stir till the oil separates.
   
7. Add the spinach and cook till they wilt.
   
8. 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.
   
9. Serve with Roti/Phulka/Chapati along with Curry Chawara.
   

(Wadi, Potato and Brinjal Curry) - Sindhi Style

Varyoon or Punjabi Wadis are dried spiced lentil balls. Many Punjabi's make them at home, but we have always bought them ready. They are pretty spicy depending on which ones you buy. The Amritsari Wadis are the most famous among the Sindhi's. Cooked in Fried onion and Tomato gravy they taste delicious with plain rice and onions.



Ingredients
2 Wadis
2 Potatoes, cut into quarters
1/2 Brinjal, cut into quarters larger than potatoes
2 large Tomatoes, chopped
1/4 cup curds
2 Onions, chopped
1 Green chillies, chopped
1/2 inch Ginger, grated
1 tsp Coriander powder
1 tsp Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
Coriander leaves for garnish

Method

1. Heat 2 tbsp oil in a kadai,fry the wadis in the oil till brown in color, drain on tissue paper and keep aside.
   
2. Fry onions,in same oil,till golden brown in color.
   
3. Add coriander powder, red cilli powder and cook for 1 minute.
   
4. Add tomatoes ,chillies,finely chopped ginger,turmeric,fry till the oil separates.
   
5. Beat the curds well and add it to the pan.
   
6. Add potatoes and salt and saute it well for about 5 minutes.
   
7. Add some water,add wadis and Brinjal and transfer to a pressure Cooker.
   
8. Cook will the vegetables are done. (About 2 whistles).
   
9. Once the cooker is opened, boil the gravy till required consistency
   
10. Garnish with chopped coriander serve with rice or rotis
    

(Eggplant Potato Curry)



Ingredients

1 Eggplant, cut into medium pieces
3 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chilli, chopped
1 tsp Corriander powder
1/2 tsp Chilli powder
¼ tsp Turmeric powder
1 tsp Cummin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pan, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add corriander powder, chilli powder and tumeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chilli and tomato paste and stir till the oil seperates.
   
5. Add the spinach and cook till they wilt.
   
6. Add potatoes, 1/2 cup water, cover and simmer for for 20 minutes, till they are half cooked.
   
7. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and simmer for approximately 25-30 minutes, till the potatoes and eggplants are fully cooked.
   
8. Serve with Roti.
   

Sai Bhaji is a typical Sindhi food made with Spinach, yellow split peas(chana dal), split green gram and a combination of common vegetables like onions, tomatoes, potatoes, eggplant, bottle gourd which are normally available at home. The best part is you can make this with any combination of vegetables, once you have spinach at home. The greens and veggies in it make it a healthy meal choice.



Ingredients
1 bunch of fresh Spinach
1 cup any other greens available (corriander, dill)
1 cup Yellow Split Peas(chana dal)
1/2 cup split freen gram (Khichini dal)
1 big Onion, chopped
2 Tomatoes, chopped
2 cups mixed vegetables, chopped really small (potatoes, brinjal, carrots, beans, bottle gaurd etc)
2 Green chillies, chopped
1/2 tsp grated Ginger
1 tsp chopped Garlic
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Pwdr
1 tbsp oil
Salt
pinch of asefetida (hing)

Method

1. Wash and soak the dals in water for 1/2 hour
   
2. Clean the spinach, and other greens remove the stalks and wash well and then chop them and keep aside.
   
3. Heat Oil in a Pressure Cooker. Add the asefetida.
   
4. Add ginger, garlic and green chillies.
   
5. Add the onions and saute well.
   
6. Add all the dals, vegetables and greens except the tomatoes.
   
7. Add enough water to cover the spinach and vegetables.
   
8. Add the salt,corriander powder, chilli powder, tumeric powder.
   
9. Add the tomatoes and pressure cook for 4 whistles.
   
10. Once the steam is out, hand blend the mixture.
    
11. Boil the bhaji till the extra water evaporates.
    
12. Serve with Khichini, roti, papad and bhoondi raita.