Bhey is a traditional dish from the northern Indian state of Himachal Pradesh. In this delicious meal, lotus stem is cooked with ginger, garlic and onion, as well as a variety of spices. Bhey dish is easy and quick to prepare, and it is packed with flavours that will take you on a culinary journey unlike any other.
Ingredients of Bhey
Here’s how to make Bhey at home
1. To make this delicious dish, boil water and a add bit of salt in a pot. Once the water has boiled, add the cut lotus stems. Cook for only two minutes, then drain the water. Put the lotus stem under running cold water and set aside.
2. Heat the oil in a pan now. Add the chopped ginger and garlic to the oil after it’s heated enough. Add onions after a minute of cooking. Saute onions until they begin to lose colour, about 5 minutes. When finished, add salt, pepper, chilli powder, turmeric and coriander powder. Cook for one or two more minutes.
3. Add the gram flour to the pan and saute it for two minutes. The lotus stems should then be added and well mixed with the remaining ingredients. Allow the dish to cook for at least 20 minutes while the pan is covered. Maintain a low flame and keep checking in between.
4. After the lotus stems are cooked properly, put them in a serving dish and serve them hot.