Bhey is a traditional dish from the North Indian state of Himalyan Pradesh. In this delectable recipe lotus stem is cooked with ginger, garlic and onion and added with a handful aromatic spices. Bhey recipe is easy and quick to prepare and is loaded with flavours and take you on a taste ride like none other. This hassle-free recipe can be cooked without any elaborate preparation and does not require a lot of effort from your end. A delight for vegetarians this dish breaks away from the usual paneer, mushrooms and soya preparations and will give your taste buds a delightful change. Take a mid week break from your regular rotation of dishes and prepare this recipe, your family members will definitely love this dish. This dish is also perfect for a stay-in family Sunday. Prepare this dish at your kitty party, potluck or buffet and flaunt your diverse cooking skills in front of your guests.
How to make Bhey
Step 1- Cook the lotus stem in boiling water
To prepare this lip-smacking dish, in a pot add water and a pinch of salt and bring the water to boil. Once the water is boiling, add sliced lotus stems in it. Cook for 2 minutes only and drain the water once done. Put lotus stem under running cold water and then keep aside.
Step 2- Saute the spices with onions
Now, in a pan heat oil. Once the oil is adequately heated, add in it chopped garlic and chopped ginger. Saute for a minute and add onions. Saute onions for 5 minutes till they start losing colour. Once done, add turmeric, coriander powder, pepper, chilli powder and salt. Continue cooking for another minute or two.
Step 3- Add gram flour and lotus stem
Next, in the pan add gram flour and saute for 2 minutes. Follow by adding the lotus stems and mix well with the other ingredients. Cover the pan and let the dish cook for at least 20 minutes. Keep the flame low and keep checking in between.
Step 4- Serve hot
When the lotus stems are properly cooked, transfer in a serving dish and serve hot.