Serves: 4
Total Calories: 309
1. Prepare the ginger-garlic paste. Then, wash the lotus roots well outside and inside by allowing running water to flow through the length of the root. Then peel and slice them on the diagonal into thin rounds.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion until golden, stirring, 5 to 7 minutes. Add the ginger-garlic paste, tomato, and green chili pepper and cook about 1 minute.
3. Add the coriander, turmeric, and salt, then the lotus roots and water, cover the pan, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lotus roots are crisp-tender, 5 to 7 minutes. (Cook longer for a softer texture.) Mix in the cilantro and mango powder, transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tangy Lotus Roots recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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