Bhea Mattar is a Sindhi curry which is made in daag style , which is a typical Sindhi cooking method . Lotus stem and peas taste absolutely delicious in this method of cooking .
Lotus stem is a root that is found in ponds and this root is quite hard and full of mud . One can see a very pretty design after cutting this root . Since the stem is grown in the pond , the stems may have mud in these holes and it is a time consuming task to remove this mud . Normally after washing and chopping, the stem is soaked and then the mud is removed with the help of a skewer. Check here to know more about how to clean and prepare the Lotus Stem . The lotus stem needs to be boiled before making any curry .
Bhea Mattar is a part of my Sindhi Thali.
2-3 tbsp oil
2 large onions
3 large tomatoes
1/2 tsp ginger paste
2 green chillies
1/2 cup fresh green peas
1/2 cup boiled lotus stem
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1 tsp coriander powder
1/4 tsp garam masala
Salt to taste
Heat oil in a pressure cooker.
Add the finely chopped onions and cook till brown.
Add red chilly powder and immediately add 1/4 cup water.
Pressure cook the onions for 2-3 whistles .
Open the cooker after the pressure is released .
Mash the onions with a masher, the onions will form a coarse paste.
Place the cooker back on fire and add green peas, boiled lotus stem pieces ,ginger paste and all spices except garam masala .
Sauté well till there’s no moisture .
Add the tomato purée and sauté again , till the tomatoes are cooked.
Add 11/2 cups of water and pressure cook for 2 whistles .
Open the cooker after the pressure releases .
Sprinkle garam masala and coriander leaves.
Here are some more Sindhi Spreads