This dish is a Sindhi dry curry with lotus root as the main ingredient. Bih(بیھ) refers to lotus root; it is sometimes also written beh, beeh, or bhee. In Sindhi cuisine, Usually, a type of long, thin lotus root is used. The root must be thoroughly cleaned before use. It is typically cooked as a sort of dry curry or stir-fry dish with common Sindhi powdered seasonings such as cumin, coriander, and turmeric. Onion and other vegetables can be added. This dish is typically garnished with coriander leaf.
Recipe
Ingredients
- 2 clove garlic, minced
- 1 onion, chopped
- 4 piece lotus root(بیھ bih), sliced diagonally into thick pieces
- salt
- ½ tsp turmeric powder
- 2 tsp cumin powder
- 1 tbsp coriander powder
- ½ tsp red chili powder
- coriander leaf (optional)
- ¼ cup water
Directions
- boil lotus root, salt, water
- simmer until softened, 15 to 30 minutes
- drain
- saute garlic, ginger, onion
- add lotus root
- add salt, turmeric powder, cumin powder, coriander powder, red chili powder
- add water
- simmer, stirring, until liquid reduced
- garnish with coriander leaf (optional)
- serve