This is a simple and a quick homemade style stir fry recipe of lotus stem. I prepared it in a South Indian style where I added some sambar powder along with other dry spices. It goes well as a side dish with either rice or any Indian bread for a nice comfort meal. So check out the step by step pictorial recipe to prepare it.
- 250 gms. lotus stem, scraped & sliced
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1-2 sprig curry leaves
- 1 onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 1 green chili, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted coriander powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- 1 tsp. tomato paste (opt)
- 1 tsp. lime juice
- 1 tbsp. coriander leaves, chopped
Pressure cook the lotus stem for 5-6 whistles. Drain and chop them into small pieces. Keep aside.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds.
Add the onion, ginger, garlic and green chili. Stir fry till light brown. Add the lotus stem and all the dry spices. Mix everything well and sauté for 2-3 minutes.
Now add the tomato paste, lime juice and coriander leaves. Continue to sauté for a minute more. When done, switch off the flame. Serve as a side dish with rice or chapati.
Heat oil & temper with mustard seeds. Then add asafoetida & curry leaves.
Saute few seconds. Add onion, ginger, garlic & green chili. Saute till light brown.
Add lotus stem & all dry spices. Mix well & saute for 2-3 min.
Add tomato paste, lime juice & coriander leaves. Saute for a minute more.
Serve with rice or chapati / any other Indian bread.
