Bhey Vangan Saag Recipe – Sindhi Style Lotus Stem, Spinach, and Brinjal Sabzi
If you’re looking to explore traditional Sindhi flavors, Bhey Vangan Saag is an exquisite dish that offers a vibrant blend of lotus stem, brinjal (eggplant), spinach, and a delightful mix of aromatic spices. This hearty, vegetarian curry is perfect for a comforting weekday meal. Paired with Phulka (Indian flatbread) and Panchmel Dal (a flavorful lentil dish), Bhey Vangan Saag is bound to become a staple in your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 cup, washed and finely chopped |
| Brinjal (Baingan/Eggplant) | 2, cut into wedges |
| Lotus Stem (Bhey) | 1, sliced |
| Potato (Aloo) | 1, cut into wedges |
| Fresh Ginger | 1 inch, peeled and chopped |
| Tomatoes | 4, finely chopped or pureed |
| Green Chilies | 2, chopped |
| Salt | To taste |
| Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 3 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1-1/2 teaspoons |
| Sunflower Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Servings: 6
Cuisine: Sindhi
Course: Main Course
Diet: Vegetarian
Instructions
-
Prepare the Lotus Stem:
- Wash the lotus stem thoroughly to remove any dirt. Slice it into thin rounds.
- In a pressure cooker, add the sliced lotus stem with enough water. Pressure cook it for 7-8 whistles or until soft. Once done, turn off the flame and let the pressure release naturally. Drain the water and set the lotus stem aside.
-
-
Prepare the Tomato Puree:
- In a blender, add the chopped tomatoes, ginger, and green chilies. Grind into a smooth puree and set aside.
-
Saute Vegetables:
- Heat 2 tablespoons of sunflower oil in a pressure cooker on medium flame.
- Once the oil is hot, add the cumin seeds and let them splutter.
- Add the potato wedges and brinjal wedges to the cooker. Stir well and sauté for 5 minutes, making sure the vegetables begin to soften and get a slight color.
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Add Spices:
- To the sautéed vegetables, add the dry masalas: red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt.
- Stir the vegetables and masalas together, ensuring that the spices coat the vegetables evenly.
-
Cook with Tomato Puree:
- Add the tomato-ginger-green chili puree to the cooker. Stir everything together, allowing the spices to blend with the tomato mixture. Cook for about 5 minutes, stirring occasionally.
-
Add Spinach and Lotus Stem:
- Now, add the chopped spinach leaves to the pot. Stir well to combine with the vegetables.
- Add the cooked lotus stem slices and mix them with the spinach and other vegetables.
- Pour in about 1/2 cup of water to create a bit of gravy.
-
Pressure Cook the Dish:
- Close the pressure cooker with its lid and cook for 4 whistles on medium flame.
- Once the cooking time is done, turn off the heat and let the pressure release naturally.
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Final Touch and Serving:
- Open the cooker once the pressure has released. Check for salt and adjust if necessary.
- Transfer the Bhey Vangan Saag to a serving bowl.
Serving Suggestions
Serve the Bhey Vangan Saag hot with Phulka or Steamed Rice for a wholesome meal. You can also pair it with Panchmel Dal, a traditional Sindhi lentil curry, to complete your meal. This dish is also great for packing in a lunch box, offering both nutrition and delicious flavors.
Pro Tips for the Perfect Bhey Vangan Saag:
- If you prefer a spicier version, you can increase the number of green chilies or red chili powder.
- For an added depth of flavor, consider adding a pinch of asafoetida (hing) while sautéing the vegetables.
- You can also make the dish ahead of time; it tastes even better the next day when the flavors have had more time to meld together.
This Sindhi-style Bhey Vangan Saag is not only packed with nutrients from the spinach, lotus stem, and potatoes, but also brings together the earthy flavors of cumin, coriander, and garam masala. Whether you’re cooking for a family meal or prepping lunch for the week, this dish is sure to impress. Enjoy the perfect combination of spicy, tangy, and savory notes with every bite!
