Pruned_4156
Post Design Specialist
2
MONTHS
2 2 MONTHS OF SERVICE
LEVEL 1
400 XP
Ingredients:
- 250 grams lotus stem
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
1. Preparation:
- Peel the lotus stem and slice it into thin rounds. Wash thoroughly to remove any mud and dirt.
2. Boil the Lotus Stem:
- In a pot of water, add the sliced lotus stems and a pinch of salt. Boil until tender, which should take about 15-20 minutes. Drain and set aside.
3. Cooking:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chili. Sauté for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts to separate.
- Add turmeric powder, coriander powder, and cumin powder. Mix well and cook for a minute.
- Add the boiled lotus stem slices, salt, and mix everything well. Cook for another 5-7 minutes, allowing the lotus stems to absorb the flavors.
- Sprinkle garam masala on top and mix well.
4. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
Enjoy your lotus stem vegetable!
- 250 grams lotus stem
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
1. Preparation:
- Peel the lotus stem and slice it into thin rounds. Wash thoroughly to remove any mud and dirt.
2. Boil the Lotus Stem:
- In a pot of water, add the sliced lotus stems and a pinch of salt. Boil until tender, which should take about 15-20 minutes. Drain and set aside.
3. Cooking:
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chili. Sauté for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts to separate.
- Add turmeric powder, coriander powder, and cumin powder. Mix well and cook for a minute.
- Add the boiled lotus stem slices, salt, and mix everything well. Cook for another 5-7 minutes, allowing the lotus stems to absorb the flavors.
- Sprinkle garam masala on top and mix well.
4. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
Enjoy your lotus stem vegetable!