(Lotus Stem & Potato Vegetable)


Lotus stem – 1 medium stick
Potatoes – 2 nos. (large)
Oil –  2 tblsp.
Asafoetida – pinch
Salt – to taste
Turmeric powder – ½ tsp.
Raw mango powder – ½ tsp.
Coriander Powder – 1 tsp.
Fresh coriander leaves – 2 tblsp.
Green chillies – 3 nos.


  1. Wash the lotus stem thoroughly a couple of times till all the mud is removed. Cut it into 1 cm. thick roundels.
  2. Peel and cut the potatoes into small pieces.
  3. In a toap, heat the oil. When hot, add asafoetida, chopped green chillies. Allow it to temper. When the green chillies start popping, add the cut vegetables. Add salt, turmeric powder and a little water. Cover the toap with rekabi (lid) and allow it to cook on a medium flame.
  4. When the vegetables are nearly done, add all the remaining spices and mix thoroughly. Cook for some more time till the vegetables are tender.
  5. Garnish with finely chopped coriander leaves. Serve hot.

To serve

Bhay Batatay jo Saag is served with Phulko for dinner.

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