Masaley waara Bhee Basar!Stuffed Lotus stem in onion base
Prep time
Cook time
Total time
Lotus stem stuffed with spiced up green masala and cooked in Onion base.
Recipe type: Maincourse
Serves: 2-3
  • 5 pieces of Lotus stem or Bhein, each of approximately 2 inches.
For stuffing:
  • 3 Green chillies
  • 4 Garlic cloves
  • Coriander leaves, a handful
  • Ginger about an Inch size
  • Salt as per taste
  • ¼ tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1tbsp of oil
For Subzi (Onion Base)
  • 2 large Onions
  • 2 medium sized tomatoes
  • Ginger about 1″
  • Garlic 2-3 cloves (optional)
  • Green chillies 2 or more depending upon your taste
  • 1 /4 tsp Garam Masala
  • ½ tsp Turmeric powder
  • 1 tsp coriander powder
  • Salt to Taste
  • 3 tsp Oil
  • Fresh coriander leaves for garnishing
  1. To clean the lotus stem, scrape out the mud layer with blunt knife and rinse under running water. If needed, use long toothpicks to clean the muddy pores of lotus stem.
  2. Pressure cook the stems with some salt and few drops of oil ( or a piece of raw papad) and water till 2 whistles or till theBhein is just cooked.
  3. Remove the Bhein from cooker, slit vertically and place aside.
  4. Make the stuffing by pounding, coriander leaves, chopped green chilies, garlic and ginger, using mortar and pestle,till coarse and add some salt, turmeric powder and coriander powder.
  5. Heat 1tbsp oil in a pan and saute the stuffing for few minutes, just to get rid of rawness, taking care that the colour of stuffing do not change to brown.Carefully stuff Bhein with this stuffing. Now slice each Bhein piece into 2.
  6. In the same pan add 3 tsp of oil, and saute chopped onions for few seconds and add crushed ginger and garlic.
  7. When onions turn translucent, add chopped tomatoes, green chillies and cook for a while.
  8. Lower the heat, add some salt and all dry masalas and cover the pan with lid.If the mixture is too dry, sprinkle some water.
  9. Add stuffed Bhein and gently mix it.Keep cooking on lowest flame with weight on the lid of the pan, sprinkling some water now and then.
  10. Cook for about 15 minutes.
  11. Garnish with coriander and mint leaves and serve with hot phulka or steamed rice or as a side dish with Dal rice.
Recipe by Sindhi Rasoi |Sindhi Recipes at