Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableBeeh Masala
Everyday meals · Sindhi
Beeh Masala
from the Sindhi table.
Lotus stem cooked with Sindhi masala: textured, earthy and unmistakably at home on a traditional table.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Sindhi Bhugal Beeh chapter of the shared cookbook manuscript.
Ingredients
- 2 cups lotus stem (beeh), peeled and cut into medium pieces
- 1 cup thick yoghurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp amchur powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Method
- Peel and cut the lotus stem into medium pieces. Soak them in water to prevent discolouration.
- Mix yoghurt, ginger, garlic, turmeric, chilli powder, coriander powder, cumin powder, garam masala, amchur and salt into a smooth marinade.
- Add the lotus stem and coat well. Marinate for 30 minutes to 1 hour.
- Heat oil in a heavy-bottomed pan. Add the lotus stem and marinade.
- Cook on low heat, stirring occasionally, until the yoghurt mixture thickens, the moisture evaporates and the lotus stem is tender but firm.
- Finish with garam masala, garnish with coriander and serve with Sindhi dal chawal, roti or naan.