Ingredients:

• 2 medium stalks bhee (lotus stem)
• 2 onions, grated
• 2 tomatoes, grated
• 1 tsp- ginger, grated
• 1 tsp – garlic, ground
• 1 cup – curd, fresh
• 2 Green chillies
• 1 tbsp- coriander chopped
• 2 Cardamoms
• 2 Cloves
• 1 small stick Cinnamon
• 1/2 tsp – Cumin seeds
• 1 tsp – Dhania (coriander) seeds, crushed lightly
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• salt to taste
• 2 tbsp- Ghee or oil

Method:

1. Peel and slice bhee into 3/4″ thick slices.
2. Boil in plenty of salted water for 15 minutes or tender.
3. Drain run under tap water, drain and keep aside.
4. Heat ghee, add seeds and whole spices, allow to splutter.
5. Add ginger garlic, fry for a minute.
6. Add onions, stir-fry till light golden.
7. Add curd, stir till the whiteness disappears.
8. Add all masalas, tomatoes and cook till oil separates.
9. Add 1/2 cup water and bring mixture to a boil.
10. Add boiled bhee, stir; cover and simmer till water is absorbed.
11. Serve hot with a dish of rice or paratha.

Recipe courtesy of Sify Bawarchi