How to make Bhein Batate ki Sabzi -
Lotus stems and potatoes cooked with some simple masalas to make a tasty sabzi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus stems (bhen/bhee) (भें), Potatoes (आलू)
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Bhein Batate ki Sabzi checkout Stir Fried Lotus Stem, Bhein ke Kofte - SK Khazana. You can also find more Main Course Vegetarian recipes like Lauki aur Wadiyon ki Sabzi Sichuan Eggplant With Black Bean Sauce Paneer Methi Bhurjee Poondu Keerai Massiyal
Bhein Batate ki Sabzi Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhein Batate ki Sabzi Recipe
Lotus stems (bhen/bhee) sliced ½ cup
Potatoes peeled and cut into small pieces 2 medium
Oil 2-3 tablespoons
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) ¼ teaspoon
Mustard seeds 1 teaspoon
Ginger chopped 1 inch
Green chillies chopped 2
Brinjal cut into cubes ½
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Red chilli powder ½ teaspoon
Tomato puree 3 tablespoons
Spinach chopped 1 medium bunch
Salt to taste
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds, fenugreek seeds, mustard seeds, ginger and green chillies, mix and sauté till seeds splutter.
Step 2
Add lotus stem, brinjal and potato and mix well. Add coriander powder, turmeric powder and chilli powder, mix well and add little water. Cover and cook till 5-7 minutes or till the vegetables turn soft.
Step 3
Add little water, tomato puree and spinach and mix well. Add salt, mix well cover and cook for 5-7 minutes.
Step 4
Serve hot garnished with a coriander sprig.
Nutrition Info
Calories : 703 Kcal
Carbohydrates : 85.7 gm
Protein : 11.8 gm
Fat : 34.9 gm
Other : Iron- 34.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
