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
Time in minutes: 50 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Himachali Bhey Recipe, we will boil the lotus stem with water and salt for about 15 minutes.Once the lotus stems are cooked drain the water out and wash it over cold water to stop the cooking process.Heat a pan with oil, add ginger, garlic and onions and saute them till the onions turn translucent. Add the spice powders turmeric powder, red chilli powder and salt. Give it a toss.Add the cooked lotus stem, besan flour and give a quick mix. Check for salt and spices and turn off the heat. Remove Himachali Bhey into a serving bowl and serve.Serve the Himachali Bhey Recipe along with along with Tawa Paratha and Gujarati Dal for your comforting lunch or dinner meal.