Palak / spinach .... 1 bunch
Bea / beeha ....... 10-12 slices
Onion ..... 1
Tomato ..... 1
Green chillies ... 2-3
Ginger ...... 1 tsp (grated)
Garlic .... 1 tsp ( crushed) - you can add more too . It tastes better.
Turmeric powder .. 1/4 tsp
Coriander powder 1 tsp
Cumin powder ...... 1 tsp
Red chilli powder .. 1/4 tsp
Salt ... to taste
Oil .... 3-4 tbsps
1. Scrape the bea (lotus stem) wash well and cut slanting slices. Boil adding salt preferably in a pressure cooker.
2. Chop the palak and wash it well.
3. In a pan add oil and saute the sliced onion until translucent.
4. Add the ginge,r garlic, green chillies and tomato. Saute until tomato is cooked.
5. Now add the palak, salt and the dry spice powders mentioned.
6. Simmer it adding a little water until half done.
7. Now tip in the lotus stem slices and add a little water if needed.
8. Cook on very low flame stirring occasionally.
Serve with rotis.
Tip: If you like the garlic flavour add a tadka of crushed garlic wth a pinch of red chilli powder in the end before serving. It gives good colour and taste.
Your preparation looks good, and I love spinach.ReplyDelete
Don't get lotus stem here but maybe will try it if I get some in India. I have tasted lotus stem but didn't like the sticky and hairy bits.Maybe it will taste different with spinach.
Mayuri, select tender ones .. they will not be so hairy. You might find some in the Japanese and Chinese grocery stores or markets.Delete
I have seen lotus stem in the shop and in the can, but never bought it as I don't know much about it. Sabji looks tasty and inviting.ReplyDelete
Do give it a try Jagruti.. I have many variations of this sabzi in the blog.Delete
I love spinach but have never cooked with lotus stem as I have not seen it in the shops in the UK. The recipe looks great and so tasty.ReplyDelete
In Brazil we used to get it in Chinese and Japanese grocery stores. Do try if you find it.Delete