Himachali Bhey Recipe - Stir Fried Lotus Stem
A vegetarian Himachal recipe with lotus stem - cut into lengthwise, inch ginger - chopped, cloves garlic - chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes
lotus stem - cut into lengthwise(2) - 2
Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process
lotus stem - cut into lengthwise(2) - 3
Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent
inch ginger - chopped(1)cloves garlic - chopped(4)onion - sliced(1) - 4
Add the spice powders turmeric powder, red chilli powder and salt
red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 5
Give it a toss
- 6
Add the cooked lotus stem, besan flour and give a quick mix
lotus stem - cut into lengthwise(2)gram flour (besan)(3 tablespoon) - 7
Check for salt and spices and turn off the heat
- 8
Remove Himachali Bhey into a serving bowl and serve
lotus stem - cut into lengthwise(2) - 9
Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal
Nutrition Facts
Per serving
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Himachali Bhey Recipe - Stir Fried Lotus Stem
A vegetarian Himachal recipe with lotus stem - cut into lengthwise, inch ginger - chopped, cloves garlic - chopped. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes
lotus stem - cut into lengthwise(2) - 2
Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process
lotus stem - cut into lengthwise(2) - 3
Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent
inch ginger - chopped(1)cloves garlic - chopped(4)onion - sliced(1) - 4
Add the spice powders turmeric powder, red chilli powder and salt
red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 5
Give it a toss
- 6
Add the cooked lotus stem, besan flour and give a quick mix
lotus stem - cut into lengthwise(2)gram flour (besan)(3 tablespoon) - 7
Check for salt and spices and turn off the heat
- 8
Remove Himachali Bhey into a serving bowl and serve
lotus stem - cut into lengthwise(2) - 9
Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal
About this recipe
A vegetarian Himachal recipe with lotus stem - cut into lengthwise, inch ginger - chopped, cloves garlic - chopped. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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