HimachalSide DishVegetarian

Himachali Bhey Recipe - Stir Fried Lotus Stem

Name: Himachali Bhey Recipe - Stir Fried Lotus Stem
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Himachal
Ingredients: 2 lotus stem - cut into lengthwise; 1 inch ginger - chopped; 4 cloves garlic - chopped; 1 onion - sliced; 1 tablespoon red chilli powder; 1 teaspoon turmeric powder (haldi); 1 tablespoon coriander powder (dhania); 3 tablespoon gram flour (besan); sunflower oil

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🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs52g

Protein19g

Fats26g

Servings Scaler

Instructions

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

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Recipe Source: archanaskitchen.com

HimachalSide DishVegetarian

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🇮🇳

Cook Time50 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

52g(40%)

Protein

19g(15%)

Fats

26g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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