Bhee Keema
Soups Gravy & Parathas · Easy · 1,401 views
Today I am sharing bhee keema recipe. Bhee or lotus Root is a vegetable called kamal kakdi, lotus stem, bhae or bhein in different areas of India and Pakistan. In Pakistan it usually liked in Sindh and some areas of Punjab. Although it is bland in taste and could be awful with all its Hairy Tales but trust me if your are cooking it in right way till its completely done and combine it with some flavorful spices, you will get hooked to the taste of this vegetable.
The lotus root or bhay/bhae/bhein in Sindhi and kanwal kakri in Urdu/Hindi is an indigenous vegetable grown in interior Sindh and used widely in Sindhi cuisine. Bhae is grown in mud, which is why every single piece one buys will be covered in it. Scrape it off with a knife and then wash it carefully making sure it’s completely clean. bhee is a seasonal vegetable. In Indian subcontinent You can find them either during the summer season or during winter. Here is a tip while purchasing bhee. Pick fresh, pale white with light tones of brown and unsoiled vents. There should be a crisp sound while snapping the lotus stem. Usually chaat of bhee is eaten in Sindh but the bhee keema recipe that I am sharing is different and full of flavors. I am sure you will love this bhee curry.
Ingredients
Directions
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1
Clean and wash the bhee and remove the mud, then cut into thin slices. (You may dip the sliced bhee in salted water to make sure all the dirt is removed from inside).
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2
Add the sliced bhee in pressure cooker and cover these with enough water. Let the bhee boil for 20-25 minutes or till they are completely cooked. The boiling time depends on the thickness of bhee.
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3
Drain the excess water and keep the boiled bhee aside.
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4
In a pot add 2-3 tablespoon of cooking oil, add sliced onion and tomatoes in the oil along with ginger garlic paste. Cook for few minutes so that tomatoes and onion gets soft. (Remove the tomato peels if you want to)
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5
Add turmeric powder, coriander powder, salt, red chili powder, chili flakes and green chilies in the onion and tomatoes and cook for 5 minutes.
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6
Take the cooked masala away from the flame, let it cool down and then grind it to make a fine paste.
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7
In the same pot add more cooking oil and then add mince in it. Let the water of mince dry out.
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8
Then add the prepared onion and tomato paste in the mince, mix well.
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9
Fry the mince now for 5 minutes.
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10
Add boiled bhee in the mince and mix well.
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11
Add whisked yogurt in keema bhee and mix well.
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12
Turn the flame to low, cover the pot and steam cook bhee keema for about 15-20 minutes.
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13
After the time uncover the pot, give a mix and then add green chilies, chopped fresh coriander and garam masala powder in it. Mix everything well.
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14
Delicious bhee keema is ready to enjoy, serve with naan, tandori roti or chapati.
