Bhey ~ Lotus Root Curry

Our next stop after Haryana is the neighboring state of Himachal Pradesh, which literally means 'In the lap of the Himalayas'. It is a beautiful state and is easily identified by 'Kulu-Manali'.

The food there is pretty much the same as the entire North India but there are some specialties, like this recipe, Bhey. It is made using the lotus root or stem. 

Check out this interesting curry while I cross the state border over to Jammu And Kashmir and prepare for your visit! 

Recipe Source - Pooja
Ingredients - 

Lotus Root, sliced 12 oz (I used the frozen packet)
Ginger, grated 1 tsp
Garlic, grated 2 tsp
Onion, sliced 3/4 cup
Besan / Chick Pea Flour 4 Tbsp
Turmeric 1/2 tsp
Coriander Powder 1 tsp
Salt and Red Chilli powder to taste
Oil 2 Tbsp


Bhey ~ Lotus Root Curry

Method Of Preparation -


If using fresh lotus root, it needs to be boiled for 4-5 minutes. Since I used the frozen ones, I just thawed them and cooked in the microwave for about 4-5 minutes.

In a pan, heat oil, add the grated ginger and garlic. Saute for a few seconds and add the chopped onion. Saute until they are translucent.

Add coriander powder, turmeric, chilli powder and salt. 

Sprinkle the chickpea flour (besan), saute for a minute or two.

Add the cooked lotus roots and mix well.

Cover and cook for about 15-20 minutes until the lotus roots are thoroughly cooked. (I sprinkled some water while cooking as I felt the underside would get burnt, but later came to know that the water was unnecessary) 

Remove from fire. Serve hot with rice or roti.


Preparation Time 40 min
Serves 4-5
Posted by Harini R on Thursday, April 10, 2014

20 comments

  1. Nice one. Keep rocking.

     
  2. You guys are lucky to get the stems frozen...it is really tedious to clean and prepare them...lovely flavors of the dish.book marking.

     
  3. Would want to try my hands on lotus stem... have tried the seeds and love them.. by the way this dish looks awesome!!

     
  4. Usha Rao Says:
  5. never cooked with lotus stem. Got to try it. Looks like a flavorful curry

     
  6. Priya Suresh Says:
  7. I want to make this curry soon, you are tempting me, flavourful curry definitely.

     
  8. nice curryy

     
  9. Looks really good. Nice gravy.

     
  10. i had the same thought as vaishali's you are lucky to have it in packets and like your concept of putting that as a background for your dishes

     
  11. nicely and differently cooked :)

     
  12. never tried lotus root before. would like to now

     
  13. We don't get lotus stem here. Could try this with banana stem. Looks like a delicious side dish...

     
  14. I have heard from my sindi friend that lotus stems are considered a luxury and a must when they have some important guests. Curry looks very easy to make, though i get fresh stems here,after reading vaishali's comments, i must look for frozen!!!

     
  15. Never tried lotus root before but love to try it..

     
  16. Srivalli Says:
  17. I thought I left a comment!...anyway never cooked with lotus stem..your dish makes me want to try my hand!

     
  18. Suma Gandlur Says:
  19. Love the color of that curry. I had prepared the chips but went with another recipe instead.

     
  20. i cooked bhey with Vaishali and loved it. Lucky you get the frozen stuff. WIsh I could taste them again. love the curry

     
  21. I have seen these frozen ones at supermarket - Now I know what to do with it - I just might get them next time to try

     
  22. Pavani N Says:
  23. That is an interesting lotus stem curry. Will try it out.

     
  24. wow thats a very very tempting lotus steam curry looks super yummy dear :)

     
  25. Padmajha PJ Says:
  26. When we were in China I made some Sindi dishes with lotus stem and we loved it. We don't get it here though. I m falling in love with your dish and wish I could make it now...

     
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