Dinner · Raat jo Khado
Bhay Batatay jo Saag
Lotus stem and potato vegetable
A lightly spiced, sautéed, semi-dry vegetable of lotus stem (bhay) and potatoes, with a mild sour note from raw mango powder; crunchy lotus stem against soft potato.
Ingredients
Make
Method
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Wash the lotus stem several times to get rid of all the mud and slice it into roundels about 1 cm thick. Peel the potatoes and cut them into small, even pieces.
Heat the oil in a deep pan (toap) on a medium flame. Add the asafoetida and chopped green chillies and let them temper until the chillies start to pop.
Add the lotus stem and potatoes with the salt and turmeric. Sprinkle in a little water, mix, cover with a lid (rekabi) and cook on a medium flame, stirring occasionally, until partly tender.
Add the raw mango powder and coriander powder, mix so the vegetables are evenly coated, and keep cooking until both vegetables are completely tender and well combined.
Garnish with finely chopped fresh coriander and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tips: clean the lotus stem very thoroughly because mud collects in its pores; cut all the vegetables to an even size so they cook at the same rate; use only a little water — the dish should stay semi-dry.
Lotus stem only
Leave out the potatoes to show off the crunch and earthy flavour of the bhay.
Bhay, batata & matar
Add fresh green peas for sweetness, colour and texture.
Masala bhay batata
Add red chilli powder, cumin powder and crushed black pepper for a bolder taste.
Bhay batata with tamarind
Use tamarind pulp in place of the raw mango powder for a deeper tang.
Dry bhay batata
Cook until all the moisture has evaporated for a crisper, stir-fried version that suits rotis and puris.
With fresh tomatoes
Add chopped tomatoes during cooking for a moister, tangier, gravy-like result.
With fenugreek leaves
Stir in fresh methi leaves near the end for aroma and extra nutrition.
Serve with
Traditionally served at dinner with phulko (soft flatbread).
Recipes mentioned here
Nutrition
EstimatedPer serving
210 kcal
- Protein
- 4 g
- Carbohydrate
- 30 g
- Fat
- 8 g
The recipe serves 3–4.
Whole recipe
720 kcal
- Protein
- 14 g
- Carbohydrate
- 105 g
- Fat
- 29 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate up to 2 days; reheat in a pan rather than a microwave to keep the texture; best fresh.
About this dishDid you know?, Cultural note
Did you know?
Lotus stem is prized in Indian cooking for its crunch, and its hollow channels help it absorb spices.
Cultural note
A classic home-style Thathai Bhatia dish and an everyday staple, showing how simple seasonal vegetables are turned into balanced, flavourful meals.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos