Sindhi Khatta Beh — a wholesome vegetable dish full of health and flavor! Try it once and you’ll wonder what you were missing. Recipe by Asad Memon.#happycookingtoyou #foodfusion #araywahh
Ingredients:
-Kanwal kakri/Beh (Lotus root stem) 500g
-Water as required
-Water 1 litre or as required
-Iodized Himalayan pink salt 1 tsp
-Cooking oil ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chilli) crushed 1 & ½ tbs
-Pyaz (Onion) pureed 2 medium
-Tamatar (Tomatoes) pureed 2-3 medium
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Achar gosht masala 1-2 tbs
-Iodized Himalayan pink salt 1 tsp or to taste
-Dahi (Yogurt) whisked 1 Cup
-Imli pulp (Tamarind pulp) 2-3 tbs
-Garam masala powder ½ tsp
-Hara dhania (Fresh coriander) chopped
-Hari mirch (Green chillies) sliced
Directions:
-Soak lotus root stem in water for 8-10 minutes then wash properly.
-Now remove tip & tail,peel & cut in diagonal slices then wash thoroughly.
-In a cooking pot,add lotus root stem,water,pink salt & mix well,turn on the flame,bring it boil, cover & cook on medium flame until tender (20-30 minutes) then strain & set aside.
-In a wok,add cooking oil,ginger garlic paste,green chilli & fry until fragrant.
-Add onion puree,mix well & cook on medium flame for 3-4 minutes.
-Add tomato puree,mix well & cook for 2-3 minutes.
-Add red chilli powder,cumin seeds,coriander seeds,turmeric powder,achar gosht masala,mix well & cook for 1-2 minutes.
-Add pink salt,mix well & cook on medium flame until oil separates.
-Add boiled lotus root stem & mix well.
-Aadd yogurt,mix well & cook on medium flame for 2-3 minutes.
-Add tamarind pulp & mix well.
-Add garam masala powder,fresh coriander,green chilli & serve with chapati!
