Himachali Bhey Recipe - Stir Fried Lotus Stem

The lotus stem are stir fried with basic Indian spices along with besan flour to create a delicious side dish. It is easy to make and therefore makes a great dish for your everyday meals.

Archana's Kitchen
Himachali Bhey Recipe - Stir Fried Lotus Stem
159 ratings.

Himachali Bhey Recipe (Stir Fried Lotus Stem Recipe) is a recipe that hails from Himachal Pradesh. It literally means “In the Lap of Himalayas”. The food in Himachal Pradesh is simple home cooking. There are not much of spices used to make this recipe, making it very simple to make. 

Himachal is not just good for its breathtaking view but it also has a lot to offer in food. The type of cuisine that they practice is usually called as the Pahari Cuisine which is unique and flavored with yogurt and cardamom.

Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal.

If you are looking for more Lotus Stem Recipes, here are some:

  1. Aloo Bhey Ki Sabzi Recipe (Potato Lotus Stem Curry)
  2. Nadru Ke Kabab Recipe (Lotus Stem in Spicy Gravy)
  3. Nandru Yakhni Recipe | Kashmiri Style Lotus Stem in Yogurt Sauce

Cuisine: Himachal
Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 2 Lotus Stem , cut into lengthwise
  • 1 inch Ginger , chopped
  • 4 cloves Garlic , chopped
  • 1 Onion , sliced
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Coriander Powder (Dhania)
  • 3 tablespoon Gram flour (besan)
  • Cooking oil

How to make Himachali Bhey Recipe - Stir Fried Lotus Stem

  1. To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes.

  2. Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process.

  3. Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent. Add the spice powders turmeric powder, red chilli powder and salt. Give it a toss.

  4. Add the cooked lotus stem, besan flour and give a quick mix. Check for salt and spices and turn off the heat.  Remove Himachali Bhey into a serving bowl and serve.

  5. Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal.

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Last Modified On Friday, 01 March 2019 16:33
     
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