These luscious Lotus sets are a great source of dietary fibre, phytonutrients and other source of vitamins and minerals. It helps reduce stress, water retention and is great for skin, hair and those who have hypertension. They can be boiled, air fried, added into salads or even eaten raw. Try out this lotus stem curry and surprise your friends and family with this delicious treat.
1 medium size Lotus Stem – cut into small rounds
1 Green Chilly, finely chopped
½ Tsp Cumin
Salt, to taste
½ Tsp Red Chili powder.
1 tspDhania Powder.
¼ tsp garam masala
- Thoroughly clean the Lotus Stems by scrubbing off all visible traces of mud off them. Run water through the holes till they are clean.
- Peel, wash once again and cut into medium sized rounds.
- In a pressure cooker add the chopped Lotus stem with enough water to cover them, add salt and pressure cook till half cooked (2-3 whistles should be good) When done, keep aside, with the water.
- Heat a heavy bottomed Kadhai and add Oil to it.
- When the Oil heats up add the Jeera and wait for it to pop.
- Add the chopped Green Chilies and sauté till they don’t seem raw anymore.
- Fry well, till the masalas are cooked and Oil starts leaving the mixture.
- Add this cooked mix to the semi cooked Lotus Stem in the cooker. Add water if required.
- Pressure cook till done (2-3 whistles).
- Serve hot with Rice or chapattis.
- Calories: 100 - 110 KCAL
- Fat: 3 - 6 GM
- Carbohydrates: 14 – 18 GM
- Protein: 4-6 GM