How to make Bhee Patata | Kamal Kakdi and Potatoes cooked in Onion base| Sindhi Bhee daag pachal | Lotus root vegetable curry | Sindhi beehan ji bhaji | Bheeh Patata Daagh mein (Curry with browned onions)
This is most preferred and loved recipe of kamal kakdi. This preparation actually enhance taste of kamal kakdi. If some one want to try bhee recipe, this recipe needs to be referred..
This is original recipe of Sindhi Bhee Patata. Mom always use to make bhee recipe and many other vegetables this way, like chaurann/ Rannh (lobia), soybean, makroli (macaroni) phool patasha, punjabi wadi, peas patata, chickpeas (chola), list is endless.
I am very confident for my this recipe more so after trying bhee recipe this way, you don't feel like trying or referring any recipe of lotus root stems.
Required
✔250-300 gms Lotus root
✔2 medium sz Potatoes
(Washed nicely and cut in quarters, we don't peel skin of potatoes, except 3 pieces which I used in step 3)
✔2 medium sz Potatoes
(Washed nicely and cut in quarters, we don't peel skin of potatoes, except 3 pieces which I used in step 3)
✔2-3 onions big size (finely chopped)
✔3-4 Tomatoes medium size (chopped
✔small piece Ginger
✔4-5 garlic clove
✔1tbsp Fresh Coriander Leaves (chopped) - for garnish
◾Dry Ingredients:
✔2tsp Red chilly Powder
✔4tsp Coriander Powder
✔1tsp Turmeric Powder
✔1tsp Garam Masala Powder
✔4tsp Coriander Powder
✔1tsp Turmeric Powder
✔1tsp Garam Masala Powder
✔Salt to taste
2tbsp Cooking oil
Method:
Step 1: Wash and Peel lotus roots (kamal kakdi)
◾Scrub and wash the Lotus roots. Cut them into slanting medium thin slices.
◾Place the sliced Lotus roots in water to avoid discoloration.
◾Place the sliced Lotus roots in water to avoid discoloration.
Step 2 : Pressure Cook lotus roots stems
(This step is actually not in original recipe)
This step can be avoided, if you have lotus roots of good quality, which gets cooked fast, but this time, kamal kakdi which i have got, not of very good quality, so i am following this step. (We don't want to overcook it.)
◾Pressure cook the slanted slices of lotus stem in water (350-400 ml) add some salt.
◾Allow 2-3 whistles. (Depend on quality of lotus root, you get the clear idea when scrubbing and slicing the lotus root.)
◾Allow 2-3 whistles. (Depend on quality of lotus root, you get the clear idea when scrubbing and slicing the lotus root.)
Step 3: Browning of onions
(Daagh Pachayaran)
◾Heat Oil in pressure cooker.
◾ Add onions, sauté till golden brown.
This step is very important step of this recipe, take good care, onion should be nicely cooked and sauteed on high flame (but not burnt) Good judgment needs in this step, if onions not properly sauteed and browned means no taste and no color, if onion is burnt, then it affect the taste in very bad way.
◾ Add onions, sauté till golden brown.
This step is very important step of this recipe, take good care, onion should be nicely cooked and sauteed on high flame (but not burnt) Good judgment needs in this step, if onions not properly sauteed and browned means no taste and no color, if onion is burnt, then it affect the taste in very bad way.
◾This judgment comes with practice, or if you are born as Sindhi :), and I love to add this proverb here : Practice makes a man perfect :)
◾ Now slow the gas flame, add tomatoes, ginger and garlic, peeled potatoes (2-3 pieces) mix well.
◾Sauté for 2-3 minutes on medium flame.
◾Sauté for 2-3 minutes on medium flame.
◾Purpose is tomatoes get cooked nicely.
◾Add 500-600 ml water, cover the cooker.
◾Pressure cook, allow 3-4 whistles, and then cook on slow flame for 1-2 minute.
(If you have observed we have not added any dry ingredients or salt in this step, as this step is mainly browning of onion with tomatoes, as after this we will nicely mash it and make smooth gravy.
◾Add 500-600 ml water, cover the cooker.
◾Pressure cook, allow 3-4 whistles, and then cook on slow flame for 1-2 minute.
(If you have observed we have not added any dry ingredients or salt in this step, as this step is mainly browning of onion with tomatoes, as after this we will nicely mash it and make smooth gravy.
◾I have added 2-3 pieces of peeled potatoes, as they give good base to our gravy. It will make gravy thick and enhance taste.. (This is my addition to this recipe, mom never add potatoes in this step)
◾Pressure cook, allow 3-4 whistles, and then cook on slow flame for 1-2 minute.
◾Pressure cook, allow 3-4 whistles, and then cook on slow flame for 1-2 minute.
◾Let the pressure cooker cool down naturally, open and mash it nicely to make very smooth gravy, it require good efforts of yours, if find difficult to mash, make use of hand blender or food processor...
Step 4: Back to cooking
◾In this smooth gravy add all dry ingredients that is coriander powder, turmeric powder, red chilly powder, salt to taste, mix well, then add boiled kamal kakdi and potatoes, green chillies, saute them in gravy for 2-3 minutes then add add 150-200 ml water, depend on consistency you want, if going with rice then, 150-200 ml water, if serving with roti then 50-70 ml water.
◾Again pressure cook allowing 2-3 whistles, as potatoes get cooked..
◾Serve hot with onion rings and lemon slice, garnished with garam masala powder and coriander leaves..
In our house we prefer to have this with steam rice. Serve hot with rice or chappati..
In our house we prefer to have this with steam rice. Serve hot with rice or chappati..
Very good recipe
ReplyDeleteVery well written and explained.
ReplyDeleteGreat job.