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Cruchy lotus stems and soft potatoes in a simple yet flavorful gravy. With earthy flavors and hearty texture, Bhae Patata (Lotus Stem and Potato Curry) is a beloved traditional dish from the Sindhi cuisine.
- 250 gms bhae (lotus stem)
- 2 medium potatoes
- 4 tbsp oil
- 1 bay leaf
- 2 medium onions finely chopped
- 2 tbsp ginger garlic paste
- 2-3 chopped green chilies
- 2 medium tomatoes pureed
- 1 1/2 tsp salt or to taste
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder (haldi)
- 2 tsp cumin powder (jeera)
- 2 tsp coriander powder (dhania)
- 1/2 tsp garam masala powder
- 2 tbsp chopped green coriander leaves
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Peel the bhae (lotus stem) and thickly slice it. Wash well so that all the mud is removed. You can also soak it in water for a few minutes.
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Boil it in salted water until it softens a bit. Or you can pressure cook it for two whistles. Drain and keep aside.
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Heat oil in a pan. Add in the bay leaf. Add in the onions and saute until they change color.
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Add the ginger garlic paste with the green chillies. Saute for a minute or two.
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Add the pureed tomatoes and cook for a few minutes.
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Now add the dry masalas – salt, Kashmiri red chili powder, turmeric powder, cumin powder, and coriander powder. Add a bit of water and saute until the oil starts appearing on the sides.
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Now, add the diced potatoes. Mix well and saute for a few minutes.
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Next, add the bhae and mix well. Add a cup of water. Cover with a lid and cook until the bhae and potatoes are done. Or pressure cook for two whistles.
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Finally, add the garam masala and chopped green coriander leaves. Mix well. Check the salt and add more if required.
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Sindhi Bhae Patata (Lotus Stem and Potato Curry) is ready to serve. Garnish with coriander leaves and serve hot with chapatis or paranthas.
This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.