Ingredients

• 2 medium stalks bhee (lotus stem)
• 2 onions, grated
• 2 tomatoes, grated
• 1 tsp- ginger, grated
• 1 tsp - garlic, ground
• 1 cup - curd, fresh
• 2 green chillies
• 1 tbsp- coriander chopped
• 2 cardamoms
• 2 cloves
• 1 small stick cinnamon
• 1/2 tsp - cumin seeds
• 1 tsp - dhania (coriander) seeds, crushed lightly
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala
• salt to taste
• 2 tbsp- ghee or oil

How to Make Bhee Vegetable

• Peel and slice bhee into 3/4" thick slices.
• Boil in plenty of salted water for 15 minutes or tender.
• Drain run under tap water, drain and keep aside.
• Heat ghee, add seeds and whole spices, allow to splutter.
• Add ginger garlic, fry for a minute.
• Add onions, stir-fry till light golden.
• Add curd, stir till the whiteness disappears.
• Add all masalas, tomatoes and cook till oil separates.
• Add 1/2 cup water and bring mixture to a boil.
• Add boiled bhee, stir; cover and simmer till water is absorbed.
• Serve hot with a dish of rice or paratha.