Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat)
Description:
Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) is a beloved Sindhi evening snack that features the unique and nutritious lotus stem, transformed into a flavorful, healthy chaat. This recipe is a wonderful alternative to traditional chaat, as it requires no oil or deep frying, making it a light yet delicious option. The lotus stem, known for its meaty texture and distinct flavor, pairs beautifully with a blend of spices, green chutney, and sweet tamarind chutney, creating a tantalizing treat for your taste buds. If you haven’t experienced the lotus stem before, this recipe is the perfect introduction!
Cuisine: Sindhi
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lotus Stem | 200 grams |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Salt | To taste |
| Onions (finely chopped) | 3 tablespoons |
| Coriander Leaves (chopped) | A few sprigs |
| Green Chutney (Coriander & Mint) | 1 tablespoon |
| Sweet Chutney (Date & Tamarind) | 1/2 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
55 minutes
Instructions:
-
Prepare the Lotus Stem:
Begin by washing the lotus stem thoroughly and peeling away the tough outer skin. Once peeled, chop it into 1 to 1-1/2 inch pieces. -
Pressure Cook the Lotus Stem:
Season the lotus stem with salt to taste. Wrap the pieces tightly in aluminum foil and place them in a bowl. Cover the bowl with a tight lid. Pressure cook the wrapped lotus stem for about 45 minutes, or until the stem becomes tender and fully cooked. -
Season the Lotus Stem:
After cooking, remove the lotus stem from the pressure cooker. In a large bowl, combine the cooked lotus stem with the red chili powder, cumin powder, chaat masala, black pepper powder, and amchur powder. Toss everything together to ensure the lotus stem is evenly coated with the seasonings. -
Saute the Lotus Stem:
Heat a non-stick pan over a low flame. Add the seasoned lotus stem to the pan and sauté for 5 minutes without any oil. This step will help enhance the flavor and give the stem a slight crispness. -
Garnish and Serve:
Transfer the sautéed lotus stem to a serving plate. Sprinkle finely chopped onions and fresh coriander leaves over the top. For an extra burst of flavor, finish off with a sprinkle of chaat masala and amchur powder. Drizzle the green chutney and sweet tamarind chutney over the dish for that signature chaat taste. -
Serve Immediately:
Serve your Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) fresh and hot. This dish pairs wonderfully with Sprouted Moong Chaat Recipe and a warm cup of Ginger Cardamom Chai for a complete Sindhi evening snack experience.
Enjoy the healthful goodness of lotus stem, now made even more irresistible with vibrant spices and chutneys!
This recipe brings you a traditional Sindhi flavor with a modern twist, perfect for anyone seeking a healthy alternative to classic chaat.
