Lotus Stem Curry
Instructions:
Boiling the Lotus Stem:
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- In a pressure cooker, add lotus stem pieces with 1 cup of water.
- Cook for 4 whistles. If not fully cooked, give 2 more whistles.
- Drain and set aside.
Preparing the Masala:
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- Heat peanut oil in a pan over medium heat.
- Add ginger-garlic paste and sauté until aromatic.
- Add chopped onions and sauté until translucent.
- Stir in tomato puree, red chili powder, turmeric, amchur powder, and coriander powder.
- Cook for 5 minutes, stirring occasionally.
Cooking the Curry:
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- Add the boiled lotus stem to the pan and mix well.
- Pour 1 cup of water, stir, and let it simmer for 5 minutes.
- Add garam masala and salt, stir, and let it cook for another 2 minutes.
Serving:
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- Garnish with fresh coriander leaves (optional).
- Serve hot with roti, paratha, or steamed rice.
Special Comments
Lotus Stem Curry is a perfect blend of taste and nutrition, offering a slightly crunchy texture combined with the warmth of Indian spices. This dish is packed with fiber, making it a great choice for a wholesome meal!
Lotus Stem Curry
Notes/ Precautions
Cooking Lotus Stem: Ensure the lotus stem is properly cooked in the pressure cooker, as it can be fibrous and tough if undercooked.
Texture: For a softer texture, cook the curry longer on low flame.
Spice Level: Adjust red chili and garam masala according to your preference.
Oil Substitute: Mustard oil can be used instead of peanut oil for a more traditional flavor.