Dinner · Raat jo Khado
Bhay Gutter
Lotus stem and potato in coriander gravy
Lotus stem (bhay) and potatoes in a lightly spiced, mildly tangy, semi-thick gravy built on a fresh green coriander paste and thickened with lightly roasted gram flour (besan).
Ingredients
Make
Method
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Clean the lotus stem several times to remove all mud, cut it into roundels about 1 cm thick and boil until tender. Boil the potatoes, peel them and cut into pieces.
Grind the 5 tbsp coriander leaves with a little water and salt into a smooth paste and set aside.
Heat the oil in a deep pan (toap) on a medium flame. Roast the gram flour lightly, taking care it does not brown too much. Add the cumin seeds and let them splutter, then add the green chillies, turmeric and asafoetida.
Add the potatoes and lotus stem, then the coriander paste, the dry spices (coriander powder, raw mango powder, red chilli powder), the ginger and salt. Mix so everything is coated.
Cook on a medium flame, stirring now and then, until the spices are well roasted and the gravy thickens a little. Add water if needed; the gravy is traditionally semi-thick.
Garnish with chopped 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: roast the gram flour gently so it does not taste raw (and does not over-brown); the coriander paste gives the dish its signature flavour, so use fresh leaves; add water carefully — it should not be watery.
Green peas
Add fresh or frozen peas for sweetness, colour and texture.
Spicy
More green chillies and more red chilli powder.
Tamarind
Tamarind pulp in place of the raw mango powder for a deeper tang.
Tomato
Add finely chopped tomatoes to the gravy for a richer, slightly sweeter taste.
Dry
Use less water and cook until the gravy just coats the vegetables, giving a semi-dry dish that goes with rotis and puris.
Mixed vegetable
Add carrots, peas or cluster beans for a heartier curry.
Serve with
Traditionally with phulko (soft flatbread).
Recipes mentioned here
Nutrition
EstimatedPer serving
190 kcal
- Protein
- 4 g
- Carbohydrate
- 25 g
- Fat
- 9 g
The recipe serves 3–4.
Whole recipe
650 kcal
- Protein
- 13 g
- Carbohydrate
- 87 g
- Fat
- 30 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 on a low flame with a little water if needed; best fresh.
About this dishDid you know?, Cultural note
Did you know?
Roasted gram flour thickens the gravy naturally; lotus stem's porous structure soaks up flavour.
Cultural note
A traditional home-style dish made from simple ingredients lifted by technique and layering of flavours; the fresh coriander paste reflects the community's liking for herb-forward gravies.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos