Skip to content
LoginRegister
WhatToEat.Today

Recipes with lotus stem

3 recipes that use lotus stem, with photos, step-by-step instructions and cook times. The quickest, Singju, takes 25 minutes. It is most often cooked with coriander, bay leaves and black cardamom pod.

Got a few things in the fridge? Search by everything you have

Bhee patata

Sindhis have a particular love of bhee, the lotus stems that come up from the lakes and canals around Manchhar and Keenjhar, and bhee patata is the most loved way of cooking them at home in Karachi and Hyderabad. Cut on the slant, the stems show their lacy, many-holed cross-section and keep a pleasing crunch even after a long simmer, while the potato pieces go soft and soak up a thick masala of browned onion, tomato and coriander. It is a Sunday lunch dish served with phulka or with plain rice and a bowl of yogurt. Mud trapped in the hollow channels is the usual problem and it makes the curry gritty. Chef's tip: slice the stems first and then wash every piece under running water, poking out any dark patches with a skewer, before you par-boil them.

60 minPakistaniVegetarianVeganGluten free
by KrazyBadal 0 views

Singju

Singju is Imphal's favourite evening snack, sold from stalls at Khwairamband market and Thangal Bazar: a pile of finely shredded cabbage, lotus stem, banana flower, onion and fresh herbs, tossed with roasted chilli and toasted gram flour. Most stalls add a little ngari (fermented fish); vegetarian Meitei homes skip it and use extra roasted perilla or sesame and toasted gram flour, which give a nutty, savoury depth. It is crunchy, hot and herby. Chef's tip: shred everything as thinly as you can, almost like hair; the dressing clings better.

25 minIndianSaladsVeganGluten freeSpicy
by KrazyBadal 0 views

Nadru yakhni

Lotus stem, called nadru in Kashmiri, is pulled from the shallow waters of the Dal and Anchar lakes around Srinagar, and Kashmiri Pandit families treat it as something close to a festive vegetable. Yakhni is their pale, onion-free yogurt gravy, scented with fennel, dry ginger and black cardamom instead of tomato or chilli. The lotus slices stay faintly crunchy and show their lacy holes in a creamy, ivory sauce. It turns up at Herath (Shivratri) meals and at Sunday lunches, always with a mound of plain steamed rice. Chef's tip: pick firm, pale stems with closed ends; the ends keep mud out of the hollow channels, so you rinse far less.

55 minIndianCurriesGluten free
by KrazyBadal 0 views

Goes well with lotus stem