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.
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
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 )
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
- 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
- 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.