Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi

Step 1: To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices

Step 2: Pressure cook the lotus stem slices with required water for 7-8 whistles

Step 3: Turn off the flame and allow the pressure to release naturally

Step 4: Drain the water and set the lotus stems aside

Step 5: In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree

Step 6: Heat a pressure cooker on medium flame, add oil

Step 7: Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously

Step 8: 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

Step 9: Mix well

Step 10: Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes

Step 11: Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker

Step 12: Pressure cook for 4 whistles and turn off the heat

Step 13: Allow the pressure to release naturally

Step 14: Transfer the dish to a serving bowl and Bhey Vangan Saag is ready to be servedServe Bheey Vangan Saag along with Phulka and Panchmel Dal for a weekday meal

Step 15: You can also pack it in your lunch box