Bhe
A unique Sindhi-Hindu vegetable - lotus stem (kamal kakdi / bhe) sliced into rounds and cooked in a tomato-besan gravy with green chilli, ginger and the signature tempering of fenugreek + ajwain + asafoetida. Crunchy, slightly sweet, mineral-rich; eaten with phulka or steamed rice.
Ingredients
Garnish
- Coriander Leaves — 5 g
- lotus stem — 350 g (cleaned-sliced-thin-rounds)
- green chillies — 8 g
- salt — 6 g
- Turmeric — 2 g
- dry kashmiri chillies — 3 g
- ajwain — 2 g
- Asafoetida — 1 g
- tomato ripe — 150 g
- Cumin Seeds — 3 g
- Mustard Oil — 30 g
- methi seeds — 1 g
- ginger paste — 10 g
- Chickpea Flour — 20 g
- amchur powder — 3 g
Method
- Clean lotus stem thoroughly (it traps mud). Slice into thin rounds. Pressure-cook with 200 ml water + salt for 4 whistles till tender.
- Heat 30 g mustard oil. Splutter cumin, fenugreek, ajwain. Add asafoetida.
- Add ginger paste + slit green chilli; sauté 1 min. Add chopped tomato; cook till mushy.
- Add 20 g besan + turmeric + kashmiri chilli. Roast 2 min till besan turns golden and aromatic.
- Add the cooked lotus stem with its water. Stir; simmer 8 min till the gravy coats the slices.
- Add amchur. Garnish with coriander. Serve with phulka or sindhi bhuga chawal.
Common questions
- Bhe ko English mein kya kehte hain?
- सिंधी भे ko English mein Bhe likhte hain.
- Ek plate Bhe mein kitni calories hoti hain?
- 172 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.