(Lotus Stem with Potato Vegetable)
Lotus Stem – 1 stick
Potatoes – 2 nos. (medium size)
Oil – 2 tblsp.
Cumin seeds – ½ tsp.
Green chillies – 4 nos.
Coriander leaves – 5 tblsp. (1 med. size bunch)
Gram Flour – 1 tsp.
Turmeric powder – ¼ tsp.
Asafoetida – pinch
Coriander Powder – ¼ tsp.
Mango powder – ½ tsp.
Red chilli powder – ½ tsp.
Ginger – ½” piece
Coriander leaves – 1 tblsp.
Salt – to taste
Thoroughly clean the lotus stem a couple of times to remove the mud. Cut it into 1 cm. thick roundels and boil.
Boil the potatoes and cut them into small pieces.
Grind the coriander leaves with a little water and salt. Make it into a smooth flowing paste-like consistency.
In a toap, heat the oil. When hot, add gram flour. Roast it for some time. Add cumin seeds, ground green chillies, turmeric powder and asafoetida. Allow it to temper.
Add the boiled pieces of potatoes, lotus stem roundels, coriander paste, the remaining spices and chopped ginger. Mix thoroughly. Cook for some time till the spices are roasted.
When done, garnish with chopped coriander leaves. Serve hot.