This curry is made from the root of lotus flower. This root has an earthy taste, like that of a mushroom, but its harder and needs to be cooked much longer. It has to be rinsed before cooking to clean off the dirt in which the root grows. I hope you enjoy this curry!
2 cups lotus stems (clean it thoroughly under running cold water and chop it into 1 inch pieces)
1 medium onion, finely chopped
1/2 jalapeno, finely chopped
1 bay leaf, torn into two pieces
2 cups tomatoes, finely chopped
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
1 tablespoon paprika
1/4 teaspoon cayenne powder
1/2 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 tablespoon chopped cilantro
Heat oil in a medium sauce pan over medium heat.
Add onions and bay leaf. Saute till golden brown (8-10 minutes on medium-high heat).
Add ginger garlic paste, jalapenos and saute for 2-3 minuted. Add tomatoes and cook for about 4-5 minutes stirring constantly.
Add all powdered spices. Cook for 4-5 minutes.
Add 2 cups water, adjust salt and let the stems cook for 15 - 20 minutes on medium low heat, partially covered.
Adjust salt, garnish with cilantro and serve hot!