How much cooking time?

60 min — 30 min prep, 30 min cooking.

Bhey Vangan Saag Lotus Stem Spinach Brinjal Sabzi

Name: Bhey Vangan Saag Lotus Stem Spinach Brinjal Sabzi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Sindh Indian
Ingredients: 3tsp coriander powder; salt; 2tsp Red Chilli Powder (Lal Mirch); 2tbsp Sunflower Oil; 0.5tsp Turmeric Powder; 1tsp cumin powder; 1piece lotus stem; 2piece green chillies; 1piece Potato; 4piece Tomato; 1piece Ginger; 1tsp garam masala powder; 1cup Spinach (Palak); 2piece Brinjal; 2tsp Cumin Seeds

Sindhi vegetarian meal made with tomato, brinjal, lotus stem. Moderately spiced with balanced flavours. About 220 calories per serving.

Time 60 min · Serves 12 · 65 kcal · Sindh

Ingredients

Main

coriander powder — 3 tsp (ground)
salt (optional) (whole)
Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Sunflower Oil — 2 tbsp (whole)
Turmeric Powder — 0.5 tsp (ground)
cumin powder — 1 tsp (ground)
lotus stem — 1 piece (sliced)
green chillies — 2 piece (chopped)
Potato — 1 piece (chopped)
Tomato — 4 piece (chopped)
Ginger — 1 piece (chopped)
garam masala powder — 1 tsp (ground)
Spinach (Palak) — 1 cup (chopped)
Brinjal — 2 piece (chopped)

Tempering

Cumin Seeds — 2 tsp (whole)

Method

To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices.Pressure cook the lotus stem slices with required water for 7-8 whistles.
Turn off the flame and allow the pressure to release naturally.
Drain the water and set the lotus stems aside.In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree.Heat a pressure cooker on medium flame, add oil.
Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously.Once the vegetables begin to soften, add in the dry masalas including red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and salt.
Mix well.Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes.Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker.Pressure cook for 4 whistles and turn off the heat.
Allow the pressure to release naturally.Transfer the dish to a serving bowl and Bhey Vangan Saag is ready to be servedServe Bheey Vangan Saag along with Phulka and Panchmel Dal for a weekday meal.
You can also pack it in your lunch box.

Common questions

How many calories in one plate of Bhey Vangan Saag Lotus Stem Spinach Brinjal Sabzi?: 65 kcal per plate.
How much cooking time?: 60 min — 30 min prep, 30 min cooking.