Suandhro Ain Beeh |Dried tender drumsticks with lotus stem
Cook time
Total time
Suandhro Ain Beeh (Dried tender drumsticks and Lotus stem) is a Sindhi style curry with earthy flavors, spiked with Garam masala powder and black pepper powder
Recipe type: Maincourse
Serves: 3
  • Suandhro (Dried Tender Drumsticks) 1 cup
  • Lotus stem 100-150 gm
  • Onion 2 small
  • Tomatoes 2 small
  • Curd 2 heaped tsp
  • Ginger 1'' piece
  • Green chilies 2 (or as many preferred)
  • Turmeric powder ½ tsp
  • Coriander powder 1 heaped tsp
  • Garam masala powder ¾ tsp
  • Freshly ground black pepper powder ¾ tsp (or less)
  • Salt
  • Oil 1tbsp
  1. Rinse well and soak Suandhro for 6 hours. Pressure cook it with some water till 3-4 whistles of pressure cooker. Cool and drain water. You can use this water to cook the curry further or discard it if you want to tone down the bitter flavors.
  2. You can cut off the soaking time if you have microwave. Just take a microwave safe bowl, put rinsed Suandhro and pour about 2 cups of water. Microwave this on 'High' for around 6 minutes or till the dried suandhro swell up well and then pressure cook it as explained above.
  3. Similarly, clean and prepare lotus stem. Here again thoroughly wash the stem and get rid of the mud. Cut it into ½ inch thick slants.The pores of stem, if still muddy, could be cleaned with tooth picks, or soak them in warm water and hold them under running tap for few seconds to wash away any residual mud. Pressure cook stem pieces with some salt and water for 3-4 whistles of cooker.Depending upon the quality and thickness the cooking time varies. The beeh is supposed to be done when it pass the skewer test.(Pierce a tooth pick or tip of knife, and it should easily slide in). Drain beeh and keep aside.
  4. Now in a pressure cooker, pour 1 tbsp oil and add chopped onions. Saute till light brown in colour.
  5. Add chopped tomatoes, ginger, green chillies, curd and mix well. Cook on high heat .
  6. Add the drained Suandhro , salt, turmeric powder and coriander powder. Cook well till all the moisture evaporates and tomatoes are cooked well. In this process the swelled up suandhro will now look like mashed stuff.
  7. Finally add cooked beeh, garam masala powder and black pepper powder. Add around ½ cup of warm water and close the lid of pressure cooker. Lower the flame and let the curry cook under pressure, on low flame, for around 10 minutes or so. This curry is generally of a semi dry to dry consistency.
  8. Garnish with coriander leaves and some more black pepper and serve it with roti or steamed rice.
Suandhro is generally available in Kiryana stores or Pasari shops , especially the ones in Sindhi dominated areas like Ulhasnagar, Chembur (Mumbai) Pune etc.
Recipe by Sindhi Rasoi |Sindhi Recipes at