Bhey Vangan Saag Recipe – Sindhi Style Lotus Stem, Spinach, and Brinjal Sabzi
The Bhey Vangan Saag is a heartwarming Sindhi vegetarian dish that highlights the unique flavors of lotus stem (bhey), brinjal (vaangan), spinach (saag), and potatoes. This wholesome and nutrient-packed dish is flavored with aromatic Indian spices, making it perfect for a satisfying meal. Serve it with phulka or panchmel dal for a traditional Sindhi experience.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 cup, washed and finely chopped |
| Brinjal (Baingan/Eggplant) | 2, cut into wedges |
| Lotus Stem | 1, sliced |
| Potato (Aloo) | 1, cut into wedges |
| Ginger | 1-inch piece |
| Tomatoes | 4 |
| Green Chilies | 2 |
Spices and Seasonings
| Ingredient | Quantity |
|---|---|
| Red Chili Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 3 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1½ teaspoons |
| Salt | To taste |
Tempering and Cooking
| Ingredient | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Cuisine: Sindhi
Course: Main Course
Diet: Vegetarian
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25 g |
| Proteins | ~5 g |
| Fats | ~6 g |
| Fiber | ~6 g |
(Note: These values are approximate and may vary based on exact quantities and ingredients used.)
Instructions
Follow these step-by-step instructions to prepare Bhey Vangan Saag:
Step 1: Prepare the Lotus Stem
- Wash the lotus stem thoroughly and cut it into thin slices.
- Pressure cook the sliced lotus stem with enough water for 7–8 whistles.
- Turn off the flame and allow the pressure to release naturally.
- Drain the water and set the lotus stems aside.
Step 2: Make the Tomato Puree
- In a blender jar, combine tomatoes, ginger, and green chilies.
- Blend into a smooth puree and set it aside.
Step 3: Cook the Vegetables
- Heat 2 tablespoons of oil in a pressure cooker over medium heat.
- Add the cumin seeds and let them crackle.
- Add the potato wedges and brinjal wedges.
- Sauté for about 5 minutes, stirring continuously, until the vegetables begin to soften.
Step 4: Add Spices and Tomato Puree
- Sprinkle the red chili powder, coriander powder, garam masala powder, cumin powder, turmeric powder, and salt over the sautéed vegetables.
- Mix well, ensuring the spices coat the vegetables evenly.
- Pour in the prepared tomato puree and cook for another 5 minutes, stirring occasionally.
Step 5: Add Spinach and Cook
- Add the chopped spinach leaves to the pressure cooker.
- Pour in ½ cup of water and mix well.
- Close the pressure cooker and cook for 4 whistles.
- Turn off the heat and allow the pressure to release naturally.
Step 6: Final Touches
- Open the cooker and give the sabzi a gentle stir.
- Transfer the Bhey Vangan Saag to a serving bowl.
Serving Suggestions
- Serve Hot: Pair Bhey Vangan Saag with soft phulkas or steamed rice for a comforting meal.
- With Dal: Serve alongside panchmel dal or Sindhi kadhi for a traditional touch.
- Lunch Box Friendly: This dish also works well for packing into lunch boxes, as it stays flavorful and fresh for hours.
Enjoy the nutritious and flavorful goodness of this traditional Sindhi recipe!
