The above is a dish Sindhis prepare often. Bhee (lotus stem) is an ingredient used by both Sindhis and Punjabis, but Sindhi’s use it in many dishes and cook it in a variety if ways. Punjabi’s mainly make pakodas from bhee. Bhee needs to be eaten a few times to relish its taste. I enjoy the thick gravy dish with either chapati, rice or even pav!