Name: Lotus Stem with Mint Chutney / Chutney wara Beeha recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Lotus stem 1 (about 10 - 12 thin slices); Cumin powder (dry roasted) 1/2 tsp; Chaat Masala or Garam masala 1/2 tsp; Mint chutney 3-4 tbsps; Oil 1-2 tbsp; (Ingredients for mint chutney); 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)

ABOUT Lotus Stem with Mint Chutney / Chutney wara Beeha RECIPE

Beeha / bea ( lotus stem / kamal kakdi ) is one of the delicacy in the Sindhi Cuisine.We have a variety of preparations with this vegetable,Today's recipe is a healthy and chatpata snack made with boiled lotus stem and mint chutney.

Ingredients Serving: 4

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

Instructions

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

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