Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi
A vegetarian Sindhi recipe with spinach leaves (palak) - washed and finely chopped, brinjal (baingan / eggplant) - cut into wedges, lotus stem - sliced. Ready in 1h, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices
brinjal (baingan / eggplant) - cut into wedges(2)lotus stem - sliced(1)potato (aloo) - cut into wedges(1) - 2
Pressure cook the lotus stem slices with required water for 7-8 whistles
lotus stem - sliced(1) - 3
Turn off the flame and allow the pressure to release naturally
- 4
Drain the water and set the lotus stems aside
lotus stem - sliced(1) - 5
In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree
brinjal (baingan / eggplant) - cut into wedges(2)potato (aloo) - cut into wedges(1)inch ginger(1)tomato(4)green chilli(2) - 6
Heat a pressure cooker on medium flame, add oil
- 7
Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously
brinjal (baingan / eggplant) - cut into wedges(2)potato (aloo) - cut into wedges(1)cumin powder (jeera)(1 teaspoon)teaspoons cumin seeds (jeera)(2) - 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
green chilli(2)salt - to tasteteaspoons red chilli powder(2)teaspoons coriander powder (dhania)(3)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)-/2 turmeric powder (haldi)(1 teaspoon)salt - to tasteteaspoons cumin seeds (jeera)(2) - 9
Mix well
- 10
Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes
tomato(4)garam masala powder(1 teaspoon) - 11
Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker
spinach leaves (palak) - washed and finely chopped(1 cup) - 12
Pressure cook for 4 whistles and turn off the heat
- 13
Allow the pressure to release naturally
- 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
- 15
You can also pack it in your lunch box
Rate this recipe
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Bhey Vangan Saag Recipe - Sindhi Style Lotus Stem Spinach Brinjal Sabzi
A vegetarian Sindhi recipe with spinach leaves (palak) - washed and finely chopped, brinjal (baingan / eggplant) - cut into wedges, lotus stem - sliced. Ready in 1h, serves 6.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
To begin making the Bhey Vangan Saag, thoroughly wash the lotus stem and cut into slices
brinjal (baingan / eggplant) - cut into wedges(2)lotus stem - sliced(1)potato (aloo) - cut into wedges(1) - 2
Pressure cook the lotus stem slices with required water for 7-8 whistles
lotus stem - sliced(1) - 3
Turn off the flame and allow the pressure to release naturally
- 4
Drain the water and set the lotus stems aside
lotus stem - sliced(1) - 5
In a mixer-jar, add tomatoes, ginger, green chilies and grind into a puree
brinjal (baingan / eggplant) - cut into wedges(2)potato (aloo) - cut into wedges(1)inch ginger(1)tomato(4)green chilli(2) - 6
Heat a pressure cooker on medium flame, add oil
- 7
Now add the cumin seeds, potato wedges, brinjals wedges and saute for about 5 minutes stirring continuously
brinjal (baingan / eggplant) - cut into wedges(2)potato (aloo) - cut into wedges(1)cumin powder (jeera)(1 teaspoon)teaspoons cumin seeds (jeera)(2) - 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
green chilli(2)salt - to tasteteaspoons red chilli powder(2)teaspoons coriander powder (dhania)(3)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)-/2 turmeric powder (haldi)(1 teaspoon)salt - to tasteteaspoons cumin seeds (jeera)(2) - 9
Mix well
- 10
Once the masalas have coated the vegetables, mix in the tomato puree and continue to cook for about 5 minutes
tomato(4)garam masala powder(1 teaspoon) - 11
Finally, add in the chopped spinach, 1/2 cup water and close the pressure cooker
spinach leaves (palak) - washed and finely chopped(1 cup) - 12
Pressure cook for 4 whistles and turn off the heat
- 13
Allow the pressure to release naturally
- 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
- 15
You can also pack it in your lunch box
Rate this recipe
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