Sindhi Bhea Mattar

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.

SAindhi Thali

 

Bhea Mattar

Ingredients

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

Method

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.

Bhea Mattar

Here are some more Sindhi Spreads

Sindhi Thali

Sindhi Thali with Protein rich Soya bean

The Sunday Lunch – Kadi Chawara

 

Print Recipe
Bhea Mattar
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 .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Instructions
  1. Heat oil in a pressure cooker.
  2. Add the finely chopped onions and cook till brown.
  3. Add red chilly powder and immediately add 1/4 cup water.
  4. Pressure cook the onions for 2-3 whistles .
  5. Open the cooker after the pressure is released .
  6. Mash the onions with a masher, the onions will form a coarse paste.
  7. Place the cooker back on fire and add green peas, boiled lotus stem pieces ,ginger paste and all spices except garam masala .
  8. Sauté well till there’s no moisture .
  9. Add the tomato purée and sauté again , till the tomatoes are cooked.
  10. Add 11/2 cups of water and pressure cook for 2 whistles .
  11. Open the cooker after the pressure releases .
  12. Sprinkle garam masala and coriander leaves.

9 thoughts on “Sindhi Bhea Mattar / Lotus Stem Curry”

  1. I am yet to cook with lotus stem or the seeds. I remember reading the process of cleaning these stems, so tedious but I guess the taste makes it better.

  2. Thats wonderful. My husband loves this kamal kakdi curry, but I do not know how to cook. I bookmark this recipe to cook for him. How does it taste?

  3. I don’t think I’ve ever seen a fresh lotus stem. We get frozen pre-cooked ones or already cleaned and chopped ones, I’m not sure how they compare in taste to the fresh ones. This curry sounds delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP Facebook Auto Publish Powered By : XYZScripts.com