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Sindhi Cuisines - Taste of community- Recipe Number - 11
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Bhee basar
Ingredients:
  • 2 medium stalks bhee (lotus stem)
  • 3 onions chopped
  • 2 tomatoes chopped
  • 1 tbspn ginger and garlic chopped finely
  • 3 green chillies
  • 1 tsp coriander powder
  • 1 tsp. red chilli powder kl
  • 1/2 tsp. garam masala
  • salt to taste
  • 2 tbsp. ghee or oil
Method:
  • Peel and slice bhee into slanted 1/2 inch slices
  • Boil or pressure cook in salted water till almost done
  • Drain run under tap water, drain and keep aside.
  • Heat oil ,add chopped onions and stir fry
  • Add ginger garlic, fry till onion turn golden brown
  • Add grated tomatoes and cook ,add salt,dry masalas and fry further till oil separates.
  • Add 1/2 cup water bring mixture to a boil.
  • Add boiled bhee, stir, cover with lid and simmer till the gravy turns thick
  • Serve hot with a dish of rice or paratha.
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 11
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