Ingredients:

• 2 – medium Lotus stems
• 2 – onions, grated
• 2 – tomatoes, grated
• 1 tsp – Ginger grated
• 1 tsp – Garlic ground
• 1 cup – curds fresh
• 2 – Green chillies
• 1 tbsp – coriander chopped
• 2 – Cardamoms
• 2 – Cloves
• 1 – Bay Leaf
• 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
• 2 tbsp – Ghee or oil
• salt

Method:

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

Recipe courtesy of Saroj Kering