Wednesday, July 17, 2013

Palak Mein Bhee Patata Vangan (Lotus root/ Potato/Eggplant in a Spinach base)




This is a vegetable preparation which is normally cooked on a pooja day
(religous cermony) along with Puris, Sindhi Kadi and Rice.
It is a Shikarpuri Sindhi dish.

Ingredients:

1 bunch spinach washed well and chopped
6 Potatoes peeled and cut into big chunks
1 medium Eggplant cubed
1 14 oz can bhee (lotus root)*
6 tomatoes chopped
4 tbsps chopped cilantro
2 tbsps coriander powder
1 tbsp ground cumin
1 tsp turmeric
1 tsp ginger grated
1 tsp garlic grated
salt to taste
2-4 green chillies (optional)
6 tbsps oil
2 tbsps gram flour
1 tsp whole cumin
about a cup of water
4-5 tbsps tamarind paste (can substitute lemon juice)












*I tend to use the canned or the frozen bhee as it is readily available.
If using canned, drain in a colander and wash well before using.
If using frozen, defrost and boil before adding to the curry.
If using fresh, clean well and boil before adding to curry.

Method:

Heat oil in a large pan. Add the cumin seeds and wait till it turns a little brown.
Be careful not to burn it. Add the gram flour and fry for a few minutes on a
low flame till it turns golden.


A nice aroma will fill your kitchen.
Now add all the vegetables and the masalas( except the tamarind) and fry
for a few minutes till well mixed.


Now add the water and cover and cook for about 15/20 minutes till all the
vegetables are tender.Keep checking and stirring every 5/7 minutes.If you
feel that it is sticking to the bottom of the pan, add a few spoons of water.
When done, add the tamarind paste and mix well and cook for a couple
of minutes till well blended.

You can also make this with just potato and eggplant
if lotus root is not available.
Serve hot with puris, rotis or rice.






 
 
 


 

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