Alka Keswani of @sindhirasaoiofficial shared a cherished recipe passed down through generations of Sindhi families, showcasing their resourcefulness with available ingredients. After the 1947 Partition, many Hindu Sindhis relocated to Bombay, settling in the military barracks of Kalyan Camp, which later became Ulhasnagar. Despite initial challenges, they transformed the area into a thriving business hub. Ulhasnagar remains one of the few places where the Sindhi language and traditions are still widely practiced.
Alka recalls, "I grew up in the modified military barrack of Ulhasnagar. I have fond memories of the place, the people, the food, the festivals, the markets, and the Sindhi weddings, which were very different from what we see now." She shared memories of traditional Sindhi weddings, focusing on the iconic Beeh Patata (Lotus Stem and Potato Curry) and Degh Waara Chanwar (special rice), mandatory pre-wedding meals until the 1970s.
She shared memories of traditional Sindhi weddings, focusing on the iconic Beeh Patata (Lotus Stem and Potato Curry) and Degh Waara Chanwar (special rice), mandatory pre-wedding meals until the 1970s.
Wedding food preparation was a community affair. Alka remembers, "My childhood memories revolve around helping make papads and chips, and watching raandha (male cooks) prepare food in huge deghs (cauldrons) over open fire outdoors. The head cook would oversee the caramelizing of onions, addition of grated tomatoes, and bhunoing the gravy with a long iron spatula."
She adds, "The smoky aroma of food cooked on logs, the chaos of preparation, and savoring the piping hot spicy rice and curry with fingers, sitting with cousins and friends—these memories still warm the cockles of my heart." Interestingly, when offered to a Brahmin, the dish was made without onions, using spinach and brinjal instead.
"The smoky aroma of food cooked on logs, the chaos of preparation, and savoring the piping hot spicy rice and curry with fingers, sitting with cousins and friends—these memories still warm the cockles of my heart."
This Beeh Patata tradition represents more than a recipe; it's a slice of Sindhi cultural history, showing how food preparation was deeply woven into wedding ceremonies and community life.
Shaadi Ji Degh Wari Bhaji (Curry Cooked in a Degh for Sindhi Weddings, or Lotus Stem and Potato Curry)
Ingredients:
- 2 Potatoes (unpeeled)
- 100-150 g Lotus stem (roots) or Beeh
- 2 Onions
- 2 Small Tomatoes
- 1 Small Brinjal (optional if using onions; add 2 brinjals and a handful of spinach leaves if skipping onions)
- 1-inch Ginger
- 2-3 Green chillies (adjust to taste)
- 1/2 tsp Garam Masala powder
- 1/4 tsp Turmeric powder
- 1 heaped tbsp Coriander powder
- Salt to taste
- 2-3 tbsp Oil
- Fresh coriander leaves for garnishing
Method:
- Clean and cut the lotus stem into slanted slices. Pressure cook with some salt and water until done (2-4 whistles, depending on the quality of the beeh). A knife or fork should slide smoothly into the beeh. Drain and set aside.
- In a pressure cooker, heat 2-3 tbsp of oil and add chopped onions.
- When the onions turn translucent, add the chopped brinjal (with skin) and cook until the mixture is light brown.
- Add chopped tomatoes, salt, chopped green chillies, ginger, and turmeric. Cook for 2 minutes on high heat.
- Add half a cup of water, close the lid, and pressure cook for 2-3 whistles.
- Meanwhile, rinse the potatoes and cut them into large chunks. Rinse again, drain, and add salt. Peeling the potatoes is optional but they taste better with the skin on.
- When the pressure subsides, open the lid and mash the gravy with a wooden churner. Put it back on the flame.
- Add the potatoes, boiled lotus stem, coriander powder, and salt if needed. Cook on high heat, adding a few spoons of water if the mixture tends to stick to the bottom.
- Continue cooking on high flame, sprinkling water if needed, until the gravy looks homogenized and the oil leaves the sides of the cooker.
- Add water until just above the level of the lotus stem and potatoes. Add garam masala powder and some coriander leaves.
- Close the lid of the cooker, wait for one whistle, then cook on the lowest flame under pressure for 5-8 minutes. Turn off the flame.
- When the pressure subsides, open the lid and check the seasoning and consistency of the gravy. Adjust according to your taste.
- Garnish with fresh coriander leaves and serve with piping hot rice.
Enjoy “Shaadi Ji Degh Wari Bhaji”