Lotus Stem in Yogurt Curry

Ingredients

• Lotus stem, cut into diagonal pieces (300g)
• Onions, chopped (3)
• Oil (2 tbsp)
• Curd, hung for 1/2 hour (1 cup)
• Ginger-garlic paste (1 tbsp)
• Oil (1 tbsp)
• Coriander, chopped (1 tbsp)
• Besan (gram flour) (1 1/2 tbsp)
• Red chilli powder (1/4 tsp)
• Turmeric (1/4 tsp)
• Coriander powder (1 1/2 tsp)
• Garam masala (1/2 tsp)
• Salt, to taste

Method

1. Boil the lotus stem in water with a little salt for about 10 minutes, until just tender. Drain and cut into pieces.
2. Mix the curd, ginger-garlic paste, oil, coriander, besan, red chilli powder, turmeric, coriander powder, garam masala and salt into a marinade.
3. Coat the boiled lotus stem well in the marinade.
4. Heat 2 tbsp oil in a kadhai, sauté the onions till golden, then add the marinated lotus stem and cook on low heat, spread out, until it turns golden.
5. Garnish with coriander and serve hot.