Phool patasha’s are phool makhana’s or lotus seeds. These are quite popular in Sindhi cooking.These patashas are mixed with fresh green peas and cooked with onion and tomato to give a wonderful curry.The curry is normally served as the main course .I had prepared it for a routine Sindhi meal where I served it with two side dishes Cheeran wara Meha and Macroli . I had posted these dishes long back, but some how the complete thali was pending.
Sindhi’s normally serve rice and chapati for their meals, but rice is dominant during winter lunches and summer dinners.The Sindhi way to make a chapati is very unique, it is smeared lavishly with ghee and crushed slightly.This makes the chapati very soft, and it is a treat by itself. Sindhi Chapati is called Fulko and compliments this curry.
This is my post for BM #77, Week 1, Day 2 under Healthy Weekday Lunches.
Mattar Phoolpatasha
Ingredients
1 cup fresh or frozen peas
1/2 cup phool makhanas
2 onions, finely chopped
4 tomatoes, puréed
Small piece ginger, ground or grated
1 tsp coriander powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
Method
Heat oil.
Add onion, sauté till pink.
Add ginger , peas, phool makhanas.
( if you are fond of potatoes you can add , they taste awesome in this curry )
Sauté well.
Add all the spices and sauté again.
Add tomato purée. Saute till there is no moisture left.
Add enough water for the curry to cook in.
Pressure cook for 2 whistles.
Once the pressure is released, open the cooker and sprinkle fresh coriander leaves and garam masala.
Mattar Phool Patasha / Lotus Stem Seeds Curry with Peas
Ingredients
- 1 cup peas fresh / frozen
- 1/2 cup phool makhana
- 2 medium onions finely chopped
- 4 large tomatoes pureed
- 1/2 tsp ginger grated
- 1 tsp coriander powder
- 1/2 tsp red chilly powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- salt to taste
Instructions
- Heat oil.
- Add onion, sauté till pink.
- Add ginger , peas, phool makhanas. ( if you are fond of potatoes you can add , they taste awesome in this curry )
- Sauté well.
- Add all the spices and sauté again.
- Add tomato purée. Saute till there is no moisture left.
- Add enough water for the curry to cook in.
- Pressure cook for 2 whistles.
- Once the pressure is released, open the cooker and sprinkle fresh coriander leaves and garam masala.
Phool patasha is my favourite.. Lovely collection of recipes Vaishali..
Do visit my space too when you have free time.
I have tasted the Sindhi version of chapathi as my SIL is Sindhi. And we used to love it. This curry with peas and lotus seeds sounds like a perfect combo for rotis. And I just love that thali..
Love the way you explain the pairing of the curry with roti. Makes you appreciate the meal more
Omg the way you have explained about sindi chapathi makes me drool. How delicious this curry looks. A different one definitely.
A very delicious meal Vaishali and I love the spread. Marcoli is very interesting and intriguing though. 🙂 🙂
Mouth watering dish, looks great
flavoursome thali.. I think i am going to try peas and makhana combination. it is new for me
Sounds an interesting side dish with lotus stem seeds. BTW what caught my attention more was that unusual macroli. 🙂
What a fantastic spread Vaishali..love all the simple homemade dishes!
That is a yummy thali Vaishali — simply delicious. I wish the phoo makhani we get here is fresh, it tends to be stale most of the time. That is a yummy curry.
Delicious looking thali and love the simple curry. Book marking this recipe as I love phool makhana.
Thali looks scrumptious! i have tried the kheer, but not a side with phool makhana, curry looks super yumm, bookmarking this to try!