I am sharing a recipe of a vegetarian dish Bhee, Aloo and Wadi ki Sabzi which is popular with Sindhis and has a very distinctive taste and flavour.It goes well with roti, rice or bread.It alwayBhee, Aloo and Wadi ki Sabzis finds a place on veg buffets. Bhee or lotus stem or kamal kakdi is a delicacy, but only cooked and eaten by a few regions of the country.
BHEE, ALOO & WADI KI SABZI
Ingredients:
> 200 gms Bhee (Kamal Kakdi or lotus stem), scraped and cut into slices about 1/2 cm thick
> 2 medium sized potatoes peeled and cut into eight pieces each
> 1 Amritsari or any other masala Wadi
> 3 medium sized tomatoes grated
> 2 green chillies finely chopped
> 1 inch piece of ginger finely chopped
> 1 tsp coriander powder ( Dhania)
> 1/2 tsp cumminseed (jeera) powder
> 1/2 tsp red chillie powder
> I/4 tsp turmeric powder(Haldi)
> Few coriander leaves finely chopped
> Salt to taste
> 4 tbps oil
Procedure:
Place bhee slices in a pressure cooker. Add one mug of water and boil till the first whistle goes off. Turn off flame and allow cooker to cool. Heat oil in a thick bottomed pan or kadai. Add ginger, green chillies and then onions and saute on low flame till the onions are golden brown . Now add potatoes and boiled bhee ( without the water) and the wadi (broken into pieces) stir on low flame for a couple of minutes. Then add dry spices .. coriander, cumminseed, turmeric and red chillie and again turn around for a couple of minutes. Next add grated tomatoes , coriander leaves and salt and continue to turn around on low flame till the tomatoes ate completely well blended and the vegetable has a rich golden brown colour. Add one and a half mugs of boiling water,mix and cover the pan with a lid. Cook on low flame for a few minutes till the potatoes and wadi are soft and the vegetable has a thick gravy.
Serve hot garnished with coriander leaves and hot rotis or pav bread.
BHEE, ALOO & WADI KI SABZI
Ingredients:
> 200 gms Bhee (Kamal Kakdi or lotus stem), scraped and cut into slices about 1/2 cm thick
> 2 medium sized potatoes peeled and cut into eight pieces each
> 1 Amritsari or any other masala Wadi
> 3 medium sized tomatoes grated
> 2 green chillies finely chopped
> 1 inch piece of ginger finely chopped
> 1 tsp coriander powder ( Dhania)
> 1/2 tsp cumminseed (jeera) powder
> 1/2 tsp red chillie powder
> I/4 tsp turmeric powder(Haldi)
> Few coriander leaves finely chopped
> Salt to taste
> 4 tbps oil
Procedure:
Place bhee slices in a pressure cooker. Add one mug of water and boil till the first whistle goes off. Turn off flame and allow cooker to cool. Heat oil in a thick bottomed pan or kadai. Add ginger, green chillies and then onions and saute on low flame till the onions are golden brown . Now add potatoes and boiled bhee ( without the water) and the wadi (broken into pieces) stir on low flame for a couple of minutes. Then add dry spices .. coriander, cumminseed, turmeric and red chillie and again turn around for a couple of minutes. Next add grated tomatoes , coriander leaves and salt and continue to turn around on low flame till the tomatoes ate completely well blended and the vegetable has a rich golden brown colour. Add one and a half mugs of boiling water,mix and cover the pan with a lid. Cook on low flame for a few minutes till the potatoes and wadi are soft and the vegetable has a thick gravy.
Serve hot garnished with coriander leaves and hot rotis or pav bread.
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