Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi
Bhey Vangan Saag Recipe is a healthy Sindhi style dish made with lotus stem, brinjal, potatoes and spinach. Serve it with Panchmel Dal and Phulka for a weekday meal.
The Bhey Vangan Saag is a traditional Sindhi dish with lotus stem as the star ingredient. The dish is a medley of vegetables that include Bhey (lotus stem), Vaangan (brinjal), Saag (palak) and Aloo (potatoes), and some Indian spices which makes it a very nutritious meal in itself.
It is a sattvic dish that uses no onion and garlic. It can be paired with either rice or phulkas or both.
This dish is highly significant in Sindhi weddings and is a part of a pre-wedding meal.
Take a look at some more Lotus Stem recipes that you can make for your everyday meals:
- 1 cup Spinach Leaves (Palak) , washed and finely chopped
- 2 Brinjal (Baingan / Eggplant) , cut into wedges
- 1 Lotus Stem , sliced
- 1 Potato (Aloo) , cut into wedges
- 1 inch Ginger
- 4 Tomatoes
- 2 Green Chilli
- Salt , to taste
- 2 teaspoons Red Chilli powder
- 3 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder (Jeera)
- 1-1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 tablespoons Sunflower Oil
- 2 teaspoons Cumin seeds (Jeera)
How to make Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi
To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices.
Pressure cook the lotus stem slices with required water for 7-8 whistles. Turn off the flame and allow the pressure to release naturally. Drain the water and set the lotus stems aside.
In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree.
Heat a pressure cooker on medium flame, add oil. Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously.
Once the vegetables begin to soften, add in the dry masalas including red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and salt. Mix well.
Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes.
Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker.
Pressure cook for 4 whistles and turn off the heat. Allow the pressure to release naturally.
Transfer the dish to a serving bowl and Bhey Vangan Saag is ready to be served