Name: Honey chilli lotus stem (bhe) recipe by Avni Arora at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: Lotus stem- 4 stems peeled and cut into oval shape; Water - 1/2 cup; Cornflour - 3 tbsp; Salt to taste; Red chilli powder to taste; Oil - 2 tbsp; Garlic - 4-5 cloves minced; Dry red chilli - 2; Mustard seeds -1 tbsp; Soya sauce - 1 tbsp; Tomato ketchup - 3-4 tbsp; Honey -2 tbsp; Coriander leaves a handful; Onion - 1 chopped; Sesame seeds - 1/2 tsp

Ingredients Serving: 3

Lotus stem- 4 stems peeled and cut into oval shape
Water - 1/2 cup
Cornflour - 3 tbsp
Salt to taste
Red chilli powder to taste
Oil - 2 tbsp
Garlic - 4-5 cloves minced
Dry red chilli - 2
Mustard seeds -1 tbsp
Soya sauce - 1 tbsp
Tomato ketchup - 3-4 tbsp
Honey -2 tbsp
Coriander leaves a handful
Onion - 1 chopped
Sesame seeds - 1/2 tsp

Instructions

In a cooker put water and cut lotus stem. Boil it for 3-4 whistles, drain the water.
In a kadai put oil and heat it. Now put dry red chilli and mustard seeds in it and let it sizzle for a min. Add garlic and fry for a second.
Then add onion and fry till golden. Now lower the heat and add salt, red chilli powder to it.
Now add water to it. Add soya sauce, tomato ketchup and mix well. Bring to boil. Switch off the flame. Keep the mixture in kadai only. Sauce is ready.
In a bowl put boiled lotus stem and coat it with cornflour and mix well.
Heat oil in a kadai and deep fry it on high till golden and crisp. Take it out drain and keep aside.
Now once again boil the sauce and then put fried lotus stem in it. Mix well on high heat
Lower the flame and put honey in it. Mix well on high heat till the sauce thickens and coat all the lotus stem well.
Now take it out on a serving plate. Sprinkle sesame seeds and coriander leaves.
Serve hot.

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