Himachal Bhey Lotus Stem Tangy Amchur Pahadi Himachali

Ingredients

• 400g lotus stem (bhey / nadir) — peeled and cut into rounds 5 mm thick
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/4 tsp red chilli powder
• 1.5 tbsp amchur
• 1/4 tsp dry ginger powder
• Salt to taste
• Fresh coriander

Method

1. Peel lotus stem. Slice into 5 mm rounds. Soak in cold water 10 minutes.
2. Drain. Boil in salted water for 10 minutes until just tender. Drain thoroughly.
3. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
4. Add cumin — sizzle. Add asafoetida and dried red chillies.
5. Add boiled lotus stem rounds. Add turmeric, coriander powder and red chilli powder. Toss to coat.
6. Fry on medium-high for 5 to 6 minutes tossing regularly until lotus stem is slightly golden at the edges.
7. Reduce to low. Add amchur and dry ginger powder. Toss well.
8. Cook 2 minutes. Season with salt. Garnish with coriander.