This Himachali Bhey recipe brings forth the earthy flavors of Himachal Pradesh, using lotus stem, spices, and gram flour to create a simple yet delightful side dish. Known for its unique taste and texture, lotus stem pairs perfectly with Tawa Paratha and a bowl of Gujarati Dal for a comforting and satisfying meal.
| Preparation Time | Cooking Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 20 minutes | 30 minutes | 50 minutes | 4 | Himachal | Side Dish | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus Stem | 2, cut lengthwise |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Onion | 1, sliced |
| Red Chili Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Gram Flour (Besan) | 3 tablespoons |
| Sunflower Oil | As needed |
| Salt | To taste |
Instructions
-
Prepare the Lotus Stem
- Begin by boiling the lotus stem in water with a pinch of salt for about 15 minutes. This will soften the lotus stem and prepare it for the next steps.
- Once cooked, drain the water and rinse the lotus stems under cold water to halt further cooking. Set aside.
-
Sauté Aromatics
- Heat a tablespoon of sunflower oil in a large pan over medium heat. Add the chopped ginger and garlic, and sauté until aromatic.
- Add sliced onions and cook until they turn translucent, stirring occasionally to prevent browning.
-
Add Spices
- Incorporate the turmeric powder, red chili powder, coriander powder, and salt into the pan. Stir well, letting the spices cook and blend with the onion mixture for 1-2 minutes.
-
Combine Lotus Stem and Besan
- Add the prepared lotus stem to the pan, tossing it with the sautéed spices and onions. Sprinkle the gram flour (besan) evenly over the lotus stem and mix thoroughly. The gram flour adds a subtle coating, bringing additional flavor and texture to the dish.
- Adjust salt and spices according to taste, then turn off the heat.
-
Serve and Enjoy
- Transfer the Himachali Bhey into a serving bowl. Serve this delicious side dish warm with Tawa Paratha and Gujarati Dal for a balanced meal that reflects the flavors of traditional Himachali cuisine.