Mehun wara Chawaran (Tinda Rice) au Bhe' Patata Gesh mei (Lotus Stem Curry)

BM # 20   Day 1


For the first week of BM # 20 I have chosen to cook  with onions. Strange people hate to cut onions  where as I enjoy chopping them .All I need is a sharp knife.

When you cut onions peel away the dry outer layer, but avoid cutting into the root.This is the place where there is concentration of eye watering sulfuric compounds.So no more crying !!


All onions vary slightly in flavor , texture and color, but can be substituted for one another.There are three major variety's of onions. Red onions, white onions and the yellow onions. For us in India we use the red onion the most. These have a deep purple outer skin and  red flesh which gets washed off in cooking. These taste best in salads, grilled food and garnishing.


White onions have pure white skin,mild sweet taste and is mainly used in Mexican cuisine. Of course it can be sautéed to get that brown color.


Yellow onions are considered as all purpose onions and have a balanced astringency.

I should not forget the immature onions....the spring onions, baby onions and the shallots.The spring onions have a pleasing mild flavor, best used for salads, stir frys and garnishing.The shallots look more like garlic , have a bold sweet flavor and are best used in sautéed vegetables and curries. The baby onions are famous for pickling.

Then we have the powdered, dehydrated forms of onions too which are best for seasoning in cooking.

For today I have chosen to cook a typical Sindhi combo. Meha is the Sindhi term of Tinda or Apple gourd.These are added to to famous Sindhi Bhuga Chawara or Brown Rice .We use lot of onion in Sindhi cuisine.For some of the dishes we need more than 1/2 kg onions. Bhee is lotus stem , while  gesh is onion based dish.So here is a dish prepared with onions and lotus stem.

Mehan wara Chawara 
(Tinda / Apple Gourd Rice)

1 cup ............rice
1tsp.............. fried onions
2-3................ tindas, peeled and cut into two halves, with a slit in the center
¼ tsp............ cumin seeds
1.................... bigcardamon
1.................... bay leaf
 ¼ tsp........... red chilly pwd
Salt to taste
heat oil .
Add cumin seed,bay leaf and cardamom.
Add tindas and sauté'.
Add fried onions and rice.
Add spices and water.
Transfer to a rice cooker.
The same rice can be made without fried onions.one just needs to sauté the onions to a pink after the whole masalas are put.







Bhe' Patata Gesh mei
(Lotus Stem and Potato Curry in Onion Gravy)


4tbsp............ fried onions / 1cup onions sauté d to a golden pink

1½ cups....... tomato purée
1tsp............... ginger garlic paste
1..................... potato , cut into four pieces
5-6 .................pieces boiled lotus stem
¼ tsp............ red chilly pwd
½ tsp............ coriander pwd
¼ tsp............. turmeric pwd
¼ tsp............. garam masala
Salt to taste
Heat oil.
Add ginger garlic paste.
Add fried / sautéd onion.
Add the lotus stem , potatoes and spices.
Add tomato purée.
Sauté till the moisture evaporates.
Add water and pressure cook for 2-3 whistles.
Open when the pressure is released.
Preparing Lotus Stem...Check here.







Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 20


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