INGREDIENTS:
(SEVRES 4)
800 G LOTUS STEM
250 G MUSTARD OIL
WATER
2 CLOVES
2 GREEN CARADAMOMS
2 TBSP FENNEL POWDER
1 TSP SALT
1/3 TSP CUMIN POWDER
1/3 TSP CINNAMOM POWDER
1 TSP BLACK CARDAMOM POWDER
7 AND 1/2 CUPS YOGURT WHISKED
PROCEDURE:
1) SCRAP AWAY THE SKIN OF THE LOTUS STEMS. CUT INTO
1 AND 1/2 LONG
PIECES, DISCARDING THE ENDS. WASH WELL
AND DRAIN.
2) HEAT THE MUSTARD OIL IN A WOK AND DEEP FRY THE LOTUS
STEMS TILL THEY
ARE HALF COOKED. DRAIN AND KEEP ASIDE.
3) TO THE SAME WOK, ADD WATER AND THE LOTUS STEMS,
BRING TO A BOIL, ADD
ALL THE SPICES, MIX IN YOGURT. COOK TILL
THE CURRY THICKENS AND THE
LOTUS STEMS ARE TENDER, STIRRING REGULARY.
4) REMOVE INTO A SERVING DISH ANS SERVE HOT.
