Himachal Pradesh Spicy Bhey /Lotus stem curry
Himachal Pradesh celebrates the Food festival of Dham, which attracts several tourist from far and wide. The variety of food items reflect the vibrant and dynamic yet simple life of the people of Himachal Pradesh.
I prepared bhey or lotus stem curry for the state or Pahari cuisine.See the original recipe here. so let’s start the recipe . yum
2 -3 lotus stems, peeled and sliced
2 onion, sliced
1 tablespoon garlic, chopped
1 tablespoon ginger, grated
2 tablespoon chickpea flour/besan
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
4 tablespoon oil
Boil 1 litre water in a vessel and add a little salt to it.
When the water comes to a boil add the sliced lotus stems to the water and let it cook for 2-3 minutes.
Drain and plunge lotus stems in cold water to stop the cooking process and set aside.
Heat oil in a wok.Add chopped garlic & ginger and sauté for a minute.
Add sliced onions and sauté for 10 minutes till onions turn translucent.
Add coriander powder, turmeric powder, chili powder and salt.
Cook for a minute or two.
Add sliced lotus stems , chickpea flour and mix it well with the onion mixture.
Cook for 15 minutes or till done.
Serve hot with chapati or rice.
Serve-4 Cooking time-25 minutes