Bhey
Veg
Sliced lotus stems (bhey/kamal kakdi) cooked in mustard oil with besan, yoghurt, and a blend of Himachali spices until tender — a uniquely prized Himachali vegetable preparation that transforms the crunchy, holed stems into a rich, masala-coated dish.
Cuisines
Himachali
Kashmiri
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 medium | lotus stem (bhey) |
| 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 | fresh coriander leaves, chopped |
Instructions
- 1 Peel the lotus stem and slice it into thin round pieces.
- 2 Boil the sliced lotus stem in water with a pinch of salt for about 10 minutes, then drain and set aside.
- 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat and add cumin seeds.
- 4 Once the cumin seeds splutter, add the ginger-garlic paste and sauté for a minute.
- 5 Add the chopped onions and cook until they turn golden brown.
- 6 Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 8 Add the boiled lotus stem slices to the pan and mix until they are well coated with the spices.
- 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 Sprinkle garam masala and fresh coriander leaves over the dish before serving.
Tips
Ensure the lotus stem is cleaned thoroughly to remove any mud or dirt from the holes.