Pic- courtesy – thewellseasonedcook.blogspot.com

Lotus Root/Stem Curry

It’s a rare dish cooked in small nooks and corners of the world -But, poplar in Modern ancient India and it’s a delicious item to have with steamed rice.

Main Ingredients:

2 tbsp –grated garlic and ginger

5 red Kashmiri red chillies

1 tsp garam masala

4 long and slender lotus stems/roots

1 tsp mustard seeds

2 tbsp –cooking oil

½ cup – Plain curd

A bunch of spinach

Small stand of coriander leaves

A pinch of turmeric powder

Salt to taste

Method of preparation:

Wash, clean and cut lotus roots/stem into ½ inch pieces, boil in open pan till tender, remove –drain all water and keep aside. Wash and cut spinach into 1 inch size and set aside, Heat oil and throw in your ginger/garlic and stir for a while, add spinach roots and cook till gravy is formed. Add all ingredients incl garam masala and turmeric and salt and cook for another 10 minutes –remove and serve hot with fried curry leaves as garnishing.