Bhey

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Recipe

Ingredients

	1 medium	Lotu Stem
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 medium	Onion , finely chopped
	1 medium	Tomato , finely chopped
	1 cup	Water
	—	Salt , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 Peel the lotus stem and slice it into thin round pieces.
2. 2 Boil the sliced lotus stem in water with a pinch of salt for about 10 minutes, then drain and set aside.
3. 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat and add cumin seeds.
4. 4 Once the cumin seeds splutter, add the ginger-garlic paste and sauté for a minute.
5. 5 Add the chopped onions and cook until they turn golden brown.
6. 6 Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. 8 Add the boiled lotus stem slices to the pan and mix until they are well coated with the spices.
9. 9 Pour in the water, cover the pan, and let it simmer on low heat for about 15 minutes or until the lotus stem is tender.
10. 10 Sprinkle garam masala and fresh coriander leaves over the dish before serving.