### TranslatedIngredients: 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) ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 6 ### Cuisine: Sindhi ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: 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 servedServe Bheey Vangan Saag along with Phulka and Panchmel Dal for a weekday meal. You can also pack it in your lunch box.
