Bhey Vangan Saag Recipe – Sindhi Style Lotus Stem Spinach Brinjal Sabzi

by Posted on

  • To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices.

  • Pressure cook the lotus stem slices with required water for 7-8 whistles. Turn off the flame and allow the pressure to release naturally. Drain the water and set the lotus stems aside.

  • In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree.

  • Heat a pressure cooker on medium flame, add oil. Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously.

  • Once the vegetables begin to soften, add in the dry masalas including red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and salt. Mix well.

  • Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes.

  • Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker.

  • Pressure cook for 4 whistles and turn off the heat. Allow the pressure to release naturally.

  • Transfer the dish to a serving bowl and Bhey Vangan Saag is ready to be served

  • Serve Bheey Vangan Saag along with Phulka and Panchmel Dal for a weekday meal. You can also pack it in your lunch box.

    • Published by Staff Reporter