Lotus Stem Curry

1 INGREDIENTS


Lotus stems (bhein) 1 lb
Tomato 1 large
Onions 1
Green chilies 4
Dry red chilies 2
Chopped coriander leaves 1 tsp
Cumin seeds 1 tsp
Fresh coconut 1
Ghee 1 tbsp
Salt to taste

2 COOKING DIRECTIONS


Grate the coconut, add 3 cups hot water and extract the milk.
Make a paste from the green chilies, onion, cumin seeds, coriander leaves and tomato.
Wash and clean the lotus stems and cu t into ½ inch thick slices.
Heat the ghee and fry the red chilies, then add masala paste and cook well.
Add the coconut milk and boil for 15 minutes.
Add sliced lotus stems and salt.
Lower heat and simmer for ½ hour or until the vegetable is tender.
This vegetable may have a sticky consistency but the flavour is delightful.