My grandmother (Nani) used to make the best lotus stem (bhey) ever and it is one of my mother’s favorite dishes. Though no none will ever be able to make it as well as my Nani did, this recipe that has been recreated in my mother kitchen comes pretty darned close.
2 -3 lotus stems, peeled and sliced
2 medium onion, sliced thin
3 tbsp. garlic, chopped
1 tbsp. thinly sliced ginger
4 tbsp. chickpea flour
2 tsp. coriander powder
1 tsp turmeric powder
Cayenne pepper to taste
Salt to taste
- Boil ½ gallon of water in a pot and add a little salt to it.
- When the water comes to a boil add the sliced lotus stems to the water and let it cook for a minute or two – do not overcook.
- Drain and plunge lotus stems in cold water to stop the cooking process and set aside.
- Heat 4-5 tbsp. oil in a wok.
- Add chopped garlic & ginger and sauté for a minute.
- Add sliced onions and sauté for 10 minutes till onions turn translucent.
- Add coriander powder, turmeric powder, chili powder and salt.
- Cook for a minute and then add 4 tbsp. of chickpea flour.
- Sauté well for a minute or two.
- Add sliced lotus stems and mix it well with the onion mixture.
- Cover and cook for 15- 20 minutes till the lotus stems are just cooked.
- Serve hot.