Recipe of Lotus Stem Curry

Recipe of Lotus Stem Curry, a delicious dish from Himachal Pradesh, in steps:

Ingredients:

- 2 cups lotus stems (bhein), peeled and sliced

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 2 teaspoons ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1/4 cup yogurt, whisked

- 2 tablespoons oil

- Salt to taste

- Fresh coriander leaves for garnishing

Instructions:

1. Wash and peel the lotus stems (bhein). Slice them into thin round pieces and soak them in water for 10-15 minutes to remove any bitterness. Drain and set aside.

2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

3. Add the chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste to the pan and sauté for a minute until the raw aroma disappears.

5. Add the chopped tomatoes and cook until they become soft and mushy.

6. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

7. Add the soaked and sliced lotus stems to the pan. Mix gently to coat the lotus stems with the masala mixture.

8. Reduce the heat to low, cover the pan with a lid, and let the lotus stems cook for about 10-15 minutes until they become tender. Stir occasionally to avoid sticking to the bottom.

9. Once the lotus stems are cooked, add whisked yogurt to the pan and mix well. Cook for a few more minutes, allowing the flavors to blend together.

10. Sprinkle garam masala over the curry and mix gently.

11. Garnish with fresh coriander leaves.

12. Serve the delicious Lotus Stem Curry hot with rice or roti.

Enjoy the unique flavors and textures of the Lotus Stem Curry from Himachal Pradesh!