Bhee patata ain Degh waara chaawaran
Author: Alka
Traditional Sindhi style Lotus stem potato curry with spiced rice served during marriages
For Rice
  • 2 cup basmati rice or any brand that you generally use.
  • 1 small (1") piece of cinnamon
  • 2 tsp of oil
  • 2 cloves
  • 1 whole black cardamom (vadho photo or black elaichi)
  • 2 -3 black pepper corns
  • 1 Bayleaf (or tejpatta)
  • Approximately 4 and half cups of water (you may need more or less depending upon the type of rice and its quality)
  • Few drops of orange food colour (optional)
  • Salt as per taste
For Curry
  • 2 Potatoes -Do not peel the skin.
  • Lotus stem (roots) or Bhee.Here again thoroughly wash the stem and get rid of the mud.The pores of stem, if still muddy, could be cleaned with tooth picks.
  • 8-10 ,1 cm thick pieces of bhee..Don't forget to slice them in slants
  • 2 Onions (medium sized)
  • 2 tomatoes (small )
  • 1 small brinjal
  • Shelled green peas, a handful
  • Ginger about 1"
  • Green chillies 2-3 depending upon your taste
  • 1 /4 tsp Garam Masala
  • ½ tsp Turmeric powder
  • 1 tsp Coriander Powder
  • ½ tsp Jeera powder
  • Salt to Taste
  • 2-4 tsp Oil
  • Fresh coriander leaves for garnishing
To Make Rice
  1. Pick and rinse rice few times with water, till water runs clear.
  2. Let the rice soak in water for about half hour (or 15 minutes if using Basmati)
  3. In a heavy bottom pan, add 2 tsp of oil and put all the whole spices and stir fry for few seconds.
  4. Add rice and salt and mix gently.
  5. Add water (almost double the quantity of rice) and few drops of orange colour (optional). Mix well, allow it to boil and then simmer.Cover it with lid and gently mix it for one or two times intermittently.
  6. Cook till done.
  7. Serve hot with Bhee patata curry
To Make Curry
  1. Clean and cut bhee into slanting slices and pressure cook them with some salt and water till done (2-4 whistles of pressure cooker, depending on quality of bhee)
  2. Drain and keep aside.
  3. Clean the potatoes and cut them into large chunks.Wash and add salt.Soak in water if potatoes start to oxidize.
  4. In the pressure cooker, add 2 -4 tsp of oil and saute chopped onions.
  5. When onions turn pinkish, add chopped brinjal (with skin) and saute it till the mixture is brown in colour.
  6. Add chopped tomatoes,salt,chopped green chillies, ginger and all dry masalas.
  7. Stir and cook for few minutes on high flame and add potatoes and bhee. Add few spoons of water if the mixture tends to stick to the bottom of cooker.
  8. After 2-3 minutes of bhunoing, add hot water and shelled peas.The water should be just above the level of bhee and potatoes.
  9. Close the lid of cooker and wait for one whistle and then cook on lowest flame, under pressure for 2-5 min.Put off the flame.
  10. When the pressure subsides,open the lid and check for the seasoning and consistency of gravy and adjust according to your taste.
  11. Garnish with fresh coriander leaves and enjoy it with piping hot rice.
Recipe by Sindhi Rasoi |Sindhi Recipes at