BM # 49 Week 1 Day 2
Day 2 I have one of the most delicious version of Bhe.These are my son’s favorites. While he was in college and he took lunch, I would pack a variety of sandwiches for him. I would pack at least four jumbo sandwiches, but he would get only half a piece. The hostel boys craved to eat home food and as soon as a dabba would open they would attack it. Most of the time my son would come back home hungry. After some time he realized that he had to change the contents of his lunch box. He started taking rice varieties and bhe at least twice a week. Rice varieties because till the time the boys could get hold of spoons, he had his share and then would pass the lunch box.Bhe , Gujaratis boys did not touch, so he would relish his lunch box himself. At times I did feel bad for those hostel boys and I would give him four times his share. I guess those were the days…every time I make these bhe, I remember his college days and we laugh over them.
This is a dry version of lotus stem which is sauted with loads of fresh green garlic, green chilly and coriander, along with some dry spices and hence named Sai Thoom wara Bhea. Sai Thoom is green garlic in Sindhi.
1 cup lotus stem, boiled
1/4 cup fresh green garlic
2 green chillies, chopped
1/4 cup fresh coriander leaves
1/4 tsp coriander powder
1/8 tsp turmeric powder
1/2 tsp dry mango powder
1/8 tsp garam masala
Salt to taste…remember there is salt in lotus stem and these herbs don’t take up much salt.
Heat oil…you have to be a little generous here.
Add the garlic, green chillies.Saute.
Add all the dry spices and the lotus stem along with coriander leaves.
Simmer the flame and cover and cook for 3-4 minutes.
Serve hot with Chapatis.
This is a dish which is prepared in Sindhi and Punjabi homes.