Lotus Root Curry

Lotus Root Curry Video Clips.

Lotus Root Curry Ingredients Lotus Root - 1 lb (250 gms) Tomatoes - 1 lb (250 gms) Cilantro - few stems Green Chilli - 1 small Ginger root - small piece Cumin seeds/Jeera - 1/2 tea spoon Asofoetida/hing - a pinch Tumeric powder/haldi - 1/4 tea spoon Dry corriander powder/dhania - 1/3 tea spoon Garam Masala - a pinch Salt - 1/2 tea spoon Cooking oil - 2 tea spoon Water - 2 cups Process Wash the lotus root very well in running water. Peel the skin off. Cut into thin circular pieces as shown next. Wash again in fast running tap water. Cut tomatoes into small 1cm big pieces. Cut ginger, green chili and corriander into very small pieces. Heat 2 spoon oil in a pressure cooker on medim heat. When you see a few fumes add jeera seeds, after few seconds add hing. Stir. Add tumeric powder. Stir for few secs. Add dry corriander powder. Stir. Ensure spices do not burn. Add cut tomatoes, ginger, green chili and salt. Mix well. Let cook for 5 to 10 minutes on low-medium heat. Stir occasionally. Add cut lotus root pieces. Mix well. Cook on LOW heat for 4 to 5 minutes. Stir continuously. Add 2 cups of water. Mix well. Close the cooker lid. Cook on high-medium heat for about 10 minutes. Remove from heat. Let cool. Open the lid. Check if the lotus root is soft enough. Otherwise cook for another 5 minutes with lid closed. Add cut corriander leaves and a pinch of garam masala. Mix well. Offer to Sri Sri Radha and Krishna with Rotis.

Tags: Krishna, Krsna, Prasadam, vegetarian, food, cook, bhaktistudies, purebhakti

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