Lotus Stem With Potatoes

How cliché is the phrase “Lotus retains its beauty even though it is surrounded by muck”? Lotus symbolizes purity of mind and thought while amidst the impurity of the worldly affairs. Lotus is the National flower of India.

Each time I see this beautiful flower in a dirty pond, I am reminded of its goodness. It inspires art, religion, and folklore from times immemorial.

But, what about the lotus root, have you given a thought to its’ roots? It’s down there in the muck, dirty and coated with mud. You have to scrub it well before you can even use. It is relished for its taste and its nutritional value, not a thought is given to its origin in muck and mud.

Lotus stem is an interesting vegetable that changes its nature from the way you cook it. Have it raw, its bitter; cook and it has very unique, crunchy texture; stew and it turns starchy. Besides its high dietary fiber, Lotus stem is very rich in iron and calcium content. It is highly recommended for pregnant women. People with chronic complain of constipation can also profit from its use.

Unfortunately, you don’t see this Lotus stem at every vegetable vendor in Mumbai. You may find this mainly at specialized vegetable stalls. But whenever I see it, I am reminded of my mom’s experiments in the kitchen. Mom used to clean each pore with a matchstick, and cooked differently each time, sometimes in curry, sometimes bind them as koftas and sometimes make patties for evening snack. Mom made them in combination with carrots, or with potatoes or mushrooms. Whatever combination she chose, she always made a tasty meal.

This week I made lotus stem with potatoes.

Ingredients:

2 medium size onions

2tbsp mustard oil

2 green chilies

1tsp-grated ginger

4-5 cloves crushed garlic

2 medium tomatoes

1tsp turmeric powder

2tsp coriander powder

1tsp cumin powder

1tsp red chili powder

1tsp garam masala

2 medium size potatoes

200gms lotus stems

salt to taste

1tsp lime juice

coriander leaves for garnishing.

Method:

Step 1

In a heavy base pressure cooker, cook finely chopped onions in 2tbsp oil

Step 2

Cook till the color changes to light brown.

Step 3

Add ½ cup water

Step 4

Add crushed garlic, grated ginger and chopped green chilies.

Step 5

Add chopped tomatoes

Step 6

Add turmeric powder, coriander powder, cumin powder, Garam masala, red chili powder and salt

Step 7

Mix and mash till masala begins to dry.

Step 8

Add the chopped potatoes and chopped lotus stems

Step 9

Mix and stir till it begins to stick to the sides. Add 1 cup water.

Step 10

Pressure cook till 3 whistles

Step 11

Garnish with coriander leaves and lime juice.

Serve with hot buttered parathas.