Lotus root curry

2 lotus roots

1/4 cup vinegar

1 1/2 cup warm water

Wash, peel the skin of the lotus root and cut into slices and immediatly put into vinegar water.

1 tbsp oil

1/4 tsp fenugreek seeds

1/2 cup onion

1/2 cup tomatoes

1 tbsp curry leaves

2 red dry chillie pound or broken into pieces

1 tbsp chillie powder (reduce if you want it less spicy)

1 tbsp coriander powder

1/2 tsp turmeric

1/2 tbsp garam masala

1 tbsp coconut milk powder

1 1/2 cup water

Heat oil add onion, tomato, curry leaves, red chillie and spices saute. Add the lotus slices without the vinegar water and saute. Add water and cook in low heat covered for about 20 minutes.

Add coconut milk powder and simmer for another 10 minutes until it is cooked. The lotus root will have the flavours in it and will hold its shape, when pressed with a spoon it will easily break.

Serve it as a side with rice.

This goes to MMK.

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