Halwai August 12, 2018

Ingredients:

• 1 medium sized bunch Spinach (washed well and finely chopped)
• 250 gms – Lotus stem
• 4 medium sized Potatoes (cut into quarters)
• 5 medium sized Tomatoes (made into puree)
• 2 Green chillies (finely chopped)
• 2 piece Ginger (crushed)
• 5 tbsp – oil
• 1 tsp – Cumin seeds
• ¼ tsp – asafetida powder
• 2.5 tsp – coriander powder
• 2 tsp – Red Chilli powder
• ½ tsp – Turmeric powder
• 1.5 cups – water
• salt to taste
• To Garnish:
• 2 tbsp – fresh Coriander leaves

Method:

  1. Wash the Lotus stem well.
  2. Cut diagonally into medium sized pieces.
  3. Remove any dirt if any, between the holes of the Lotus stem.
  4. Lightly heat oil in a pressure cooker. Add cumin seeds.
  5. When the seeds splutter add the green chillies.
  6. Saute for a minute. Add the tomato puree, salt, crushed ginger and asafoetida powder.
  7. Saute on a low flame for 10 minutes.
  8. Add coriander powder, red chilli powder and turmeric powder.
  9. Saute on a low flame till oil separates.
  10. Add the lotus stem pieces, potatoes and spinach.
  11. Saute on a low flame 15 minutes.
  12. Add water and pressure cook on a medium flame till 2 whistles.
  13. Cool completely and then open the cooker.
  14. The gravy should be sufficiently thick, (if the gravy is little watery dry up the water a little).
  15. Serve with hot puris, boondi raita and mango pickle.

Recipe courtesy of Anitha Raheja