Bhey Vangan Saag

Name: Bhey Vangan Saag
Cuisine: Sindhi
Ingredients: 1 lotus stem (bhey), sliced; 4 tomatoes; 1-inch piece ginger; 2 green chillies; 2 tbsp oil; 2 tsp cumin seeds; 2 brinjals, in wedges; 1 potato, in wedges; 2 tsp red chilli powder; 3 tsp coriander powder; 1 tsp garam masala; 1 tsp cumin powder; 1½ tsp turmeric; Salt, to taste; 1 cup chopped spinach; ½ cup water

Lotus stem, spinach and aubergine

Servesabout 5

Timeabout 50 min

A Sindhi dish often served at pre-wedding meals. This version is made without onion or garlic, in keeping with Thathai Bhatia cooking.

Method

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Pressure-cook the sliced lotus stem for 7–8 whistles and drain it.
Blend the tomatoes, ginger and green chillies to a purée.
Heat the oil in a pressure cooker and add the cumin. Add the brinjal and potato and sauté for .
Add the red chilli powder, coriander powder, garam masala, cumin powder, turmeric and salt. Add the tomato purée and cook for .
Add the spinach, lotus stem and water. Pressure-cook for 4 whistles.

My notes

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My notes on Bhey Vangan Saag

Serve with

Phulko and rice.

Recipes mentioned here

PhulkoEveryday puffed whole-wheat flatbreadBreads

Nutrition

Estimated

Per serving

170 kcal

Protein: 4 g
Carbohydrate: 24 g
Fat: 7 g

We estimate about 5 servings from the weight of the dish.

Whole recipe

830 kcal

Protein: 22 g
Carbohydrate: 119 g
Fat: 36 g

Everything in the ingredients list.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate

Where this recipe comes from

Recipe from Archana's Kitchen.

See the original recipe