Kuneh Ja Bhee|Steamed Lotus stem Chaat
Author: Alka
Steamed lotus stem served with green chutney
Ingredients
  • Lotus stem 250 gm
  • Salt
For garnish
  • Rock salt (powdered) a pinch or so
  • Amchoor powder
  • Black pepper powder
  • Red chili powder
  • Mint coriander chutney
Method
  1. Clean lotus stem and cut into 2 inch long pieces.
  2. Place the pieces in an airtight steel box that can easily be put inside pressure cooker. Add salt to the lotus stem and cover it with a cling film. Place the lid of the container and immerse it in pressure cooker that is filled with water till ¾ of its capacity.
  3. Close the lid of pressure cooker and cook the bhee till really soft and stringy. It took 30 whistles of pressure cooker (or around 40 minutes or so of cooking under pressure on low flame) for the bhee to cook to perfection. Ideally it should be more stringy but I was running out of the time so couldn't let it cook for more time.
  4. Take the bhee out from the container and add rock salt, some salt, pepper, chili powder and toss it well.
  5. Put the spiced up bhee in the hot clay pot, cover it with a lid and place the pot on a hot griddle. Cook on low flame for 5-10 minutes to let the clay infuse some earthiness in the lotus stem. You can keep pouring some water on griddle to ensure that the lotus stem stays moist and does not stick to the bottom of clay pot. Skip this whole process (cooking in clay pot) if you wish so.
  6. Serve hot with a sprinkle of amchoor powder and a dash of spicy green mint coriander chutney.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2015/11/kuneh-ja-bheesteamed-lotus-stem-chaat/