200 Gms Lotus stems Peeled and sliced5-6 Pcs Curry leaves
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1 Tsp Jakhiya seeds (cleome viscosa) Or mustard and cumin seeds
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1/4 Tsp Asafoetida2 Tbsp Ground nut oil or any other cooking oil1/2 Tsp Turmeric powder
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1 Tsp Red chilli powder1 Tsp Coriander powder1/2 Tsp Roasted cumin powder
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1/2 Tsp Garam masala1 Tsp Lime juiceSalt to taste
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Peel and slice lotus stems. Clean them thoroughly. Keep them in salted warm water for 5 mins so the dry mud can be cleaned from it. Pat dry on and with a kitchen towel.
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Heat oil in a wok, add jakhiya seeds and let it splutter. Add curry leaves and asafoetida. Let it fry for 15 secs.
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Add the lotus stems and stir fry it on medium high flame until it turns golden brown and crunchy. Takes about 10 mins.
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Add all the dry spices and salt except garam masala. Cook it for another 2-3 mins.
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Add garam masala and switch off the flame. Add lime juice and chopped cilantro.
Source: arpitasfoodpod.com