Himachal Bhey Lotus Stem Tangy Amchur Pahadi Himachali

Method

1. 1

   Peel lotus stem. Slice into 5 mm rounds. Soak in cold water 10 minutes.

2. 2

   Drain. Boil in salted water for 10 minutes until just tender. Drain thoroughly.

3. 3

   Heat 3 tbsp mustard oil to smoking. Reduce to medium.

4. 4

   Add cumin — sizzle. Add asafoetida and dried red chillies.

5. 5

   Add boiled lotus stem rounds. Add turmeric, coriander powder and red chilli powder. Toss to coat.

6. 6

   Fry on medium-high for 5 to 6 minutes tossing regularly until lotus stem is slightly golden at the edges.

7. 7

   Reduce to low. Add amchur and dry ginger powder. Toss well.

8. 8

   Cook 2 minutes. Season with salt. Garnish with coriander.