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

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For more recipes related to Bhein Batate ki Sabzi checkout Stir Fried Lotus Stem. You can also find more Main Course Vegetarian recipes like Gutti Vankaya Koora (Stuffed Brinjals), Brinjal Potato Chilli Fry, Mango Paneer, Chana Ni Dar Ma Dudhi.

Bhein Batate ki Sabzi

Bhein Batate ki Sabzi Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.