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.
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.
Here are some more Sindhi Spreads
Sindhi Thali with Protein rich Soya bean
The Sunday Lunch – Kadi Chawara
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
Instructions
- 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.
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.
Never cooked lotus steam this way apart from making south indian style tamarind gravy, bookmarking this curry to make soon.
I love how lotus stem looks like when cut! So pretty… very simple gravy with lovely flavors…
I have never cooked or tasted lotus stems. But, seeing your posts I am adding another thing to my to-try list
Bhey aloo is our favorite curry, We miss eating it here. Looks very tasty.
Hi
Always loved eating lotus stem bhaji at friends place but haven’t cooked with it yet.. looking great
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?
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.
Lotus stem is very healthy and love this curry.