Ingredients
- 1 tablespoon mustard oil
- 4 cloves/lavang
- 2 green chillies
- 1 inch cinnamon
- pinch of asafoetida/hing
- ½ teaspoon cumin/jeera seeds
- 3 feet lotus stems, peeled and diagonally
- cut into 1 inch pieces
- 1 teaspoon coriander/dhania powder
- 1 teaspoon aniseed/sauf powder
- ½ teaspoon cumin/jeera powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon dry ginger powder
- 1 teaspoon chilli powder
- 2 tablespoons tamarind water
- 1 ½ cups water
- 1 tablespoon coriander, finely chopped
Preparation
- Heat oil. Sauté cloves, cinnamon, asafoetida and cumin.
- Add lotus stem pieces and fry till light brown.
- Add all the powders.
- Sprinkle some water and stir fry for a couple of minutes.
- Add tamarind water as per taste.
-
Add 1½ cups water and pressure cook for 15 minutes on low flame.
Garnish with coriander.