Friday, August 30, 2013

CHUTNEY WARA BEEHA / BEA ( Lotus Stem with Mint Chutney)


Beeha / bea  ( lotus stem / kamal kakdi ) is one of the delicacy in the Sindhi Cuisine. We have a variety of preparations with this vegetable like daag wari bhaji, seyala bhaji, palak mei beeha, beeha ji tikki, beeha ja pakora. Thin boiled slices can also be relished with mint chutney. When in season we add it to almost all the curries and meats.Cleaning this is the toughest part because it is covered with mud and kept fresh by sprinkling water over it. We have to wash it very well before using. Scrape the outer skin and cut into slanting slices. This way it will not be very hairy when you bite it. Today's recipe is a healthy and chatpata snack made with boiled lotus stem and mint chutney.

Ingredients :
Lotus stem - 1 ( about 10-12 slices)
Cumin powder (dry roasted).. 1/2 tsp 
Chaat Masala or Garam masala .. 1/2 tsp
Mint chutney .. 3-4 tbsps
Oil .... 1-2 tbsps.

For Mint Chutney:
Ingredients:
Mint leaves ........... 2 cups
Coriander leaves ... 1 cup
Green chillies .......... 3-4
Onion ....................... 1 chopped
Roasted chana/dalia ... 1 tbsp (optional)
Garlic ............... 8-10 cloves
Ginger ............ small piece
Vinegar or lime juice .. 1 tbsp.
Salt to taste
Sugar .................... 1 tsp.(optional)

(Grind all the above ingredients, adding a little water if required.)

Method:
1. Scrape the lotus stem and cut the slices slanting. Boil adding a little salt, preferably in a pressure cooker. Drain and set aside.
2. In a pan, heat the oil and add 3-4 tbsps of mint chutney. Saute and add the mentioned spice powders.
3. Toss the boiled lotus stem slices until they are well coated with the chutney.
Serve it as a snack, hot or cold.

Note: You can also dip these in the besan batter and fry pakoras.




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