BEEHA / BEA PALAK / LOTUS ROOT WITH SPINACH

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, beeha ji tikki, chutney wara beeha, beehan ja pakora etc etc... 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 beeha palak.

Ingredients:
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

Method:
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 ginger, 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 with a pinch of red chilli powder in the end before serving. It gives good colour and taste.

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