Himachali Bhey (Stir Fried Lotus Stem) Recipe
Cuisine: Himachali
Course: Side Dish
Diet: Vegetarian
Description:
Himachali Bhey, or Stir Fried Lotus Stem, is a traditional dish from the beautiful region of Himachal Pradesh. Known for its simple yet flavorful preparations, the cuisine of this region embraces home-cooked meals with minimal spices. The lotus stem, also known as Bhey, is the star of this dish. With a delicate crunch and earthy flavor, it pairs wonderfully with subtle spices that enhance its natural taste. This easy-to-make recipe is perfect for a comforting side dish, whether you’re looking for a healthy vegetarian option or something new to add to your meal rotation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus Stem | 2, cut into 1-inch lengths |
| Ginger | 1-inch piece, chopped |
| Garlic | 4 cloves, chopped |
| Onion | 1 medium, sliced |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Gram Flour (Besan) | 3 tablespoons |
| Oil | As required for frying |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions
-
Boil the Lotus Stem:
Start by boiling the lotus stem in a pot of water with a pinch of salt. Let it cook for about 15 minutes until it becomes tender. Once done, drain the water and rinse the lotus stem under cold water to stop further cooking. -
Sauté the Aromatics:
Heat oil in a pan over medium heat. Add the chopped ginger, garlic, and sliced onions. Sauté the ingredients until the onions turn translucent, releasing a fragrant aroma. -
Add Spices:
Once the onions are softened, add the turmeric powder, red chilli powder, and salt. Toss the spices well, ensuring they coat the onions and garlic, and let the spices bloom for a minute or two. -
Cook the Lotus Stem:
Add the boiled lotus stems to the pan, stirring gently to mix with the spiced onions. Next, sprinkle the gram flour (besan) over the lotus stems. Stir quickly to ensure the flour coats the stems evenly, creating a slight crispy coating. Cook for another 5-7 minutes, stirring occasionally. -
Final Adjustments:
Taste the dish and adjust the seasoning by adding more salt or spices if necessary. Once everything is well combined and heated through, turn off the heat. -
Serve:
Transfer the Himachali Bhey into a serving bowl. Serve hot alongside Tawa Paratha and Gujarati Dal for a comforting lunch or dinner.
Serving Suggestions:
Himachali Bhey pairs wonderfully with soft Tawa Paratha or fluffy Chapati, along with a bowl of Gujarati Dal for a wholesome and satisfying meal. You can also enjoy it as a side dish with rice or as a snack on its own.
This recipe brings a taste of Himachal Pradesh right into your home, with simple ingredients that come together to create a delightful, flavorful dish.
