Bhugal Bhee

1. 1
   prep · ~10 min

   Prep the lotus stem.

   1.Peel the lotus stem and slice into thin, even rounds (about 1/4 inch thick).

   2.Wash the slices thoroughly under running water to remove any mud.
2. 2
   pressure cook · ~15 min

   Boil the lotus stem.

   1.Place lotus stem slices in a pressure cooker with 1 cup of water and a pinch of salt.

   2.Pressure cook for 2 whistles on medium heat, then let the pressure release naturally.

   3.Drain the cooked lotus stem and set aside.
3. 3
   fry · ~8 min

   Shallow fry the boiled lotus stem.

   1.Heat 2 tbsp mustard oil in a pan until it reaches its smoking point, then reduce heat.

   2.Add the boiled lotus stem slices in a single layer and shallow fry until lightly golden on both sides.

   3.Remove onto a paper towel-lined plate and set aside.

   TIPDon't skip the smoking point step for mustard oil — it removes the raw pungency.
4. 4
   temper · ~2 min

   Temper the whole spices.

   1.In the same pan, heat the remaining oil over medium heat.

   2.Add cumin seeds and let them crackle.

   3.Add cinnamon stick, bay leaf, and crushed green cardamom; sauté for 30 seconds until fragrant.

   4.Sprinkle in asafoetida and stir for 10 seconds.
5. 5
   saute · ~1 min

   Bloom the ground spices.

   1.Lower the heat to the minimum. Add fennel powder and dry ginger powder.

   2.Sauté for 20-30 seconds just until aromatic. Do not let them burn.

   TIPKeep the heat on its lowest setting — ground spices burn very fast in a hot pan.
6. 6
   mix · ~5 min

   Whisk yogurt into the spice base.

   1.Remove the pan from heat and let it cool for 1 minute.

   2.Add the whisked yogurt, stirring continuously to prevent curdling.

   3.Once fully incorporated, return the pan to low heat.

   4.Add 0.5 cup warm water, stir, and cook for 2-3 minutes until the gravy comes together.

   TIPPulling the pan off the heat before adding yogurt is the secret to a smooth, non-curdled gravy.
7. 7
   simmer · ~12 min

   Simmer the lotus stem in the gravy.

   1.Add the fried lotus stem slices and the remaining salt to the gravy.

   2.Stir gently to coat every slice with the yogurt sauce.

   3.Cover the pan and simmer on low heat for 10-12 minutes. The gravy will thicken and cling to the lotus stem.

   TIPStir once or twice during simmering to prevent sticking, but do it gently so the slices stay intact.
8. 8
   garnish · ~1 min

   Finish and serve.

   1.Turn off the heat and let the dish rest for 5 minutes.

   2.Garnish with chopped fresh coriander leaves.

   3.Serve hot with steamed rice.

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