Ingredients

• Lotus stems (kamal kakdi) - 2, about 30 cm long
• Shell shaped pasta - 100 g
• Tomato puree - 100 ml
• Onion - 1 cup, finely chopped
• Ginger - 2 tsp, chopped
• Garlic - 2 tsp, chopped
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil - 3 tbsp
• Garam masala powder - 1 tsp
• Fresh cream - 4 tbsp
• Coriander leaves - 2 tbsp, chopped
• Salt to taste

How to Make Curried Lotus Root and Pasta

• Soak the lotus stem in water for 1/2 an hour
• Wash thoroughly to remove all the mud
• Cut the stems into 5 cm thick round slices
• Now take a pan, add the lotus stem with water. Simmer until tender.
• Cook the pasta as per directions on the pack, drain and set aside
• Heat oil in a non-stick pan and saute onion until pink
• Now add the ginger and garlic, fry until brown
• Add all the powders and fry for a few seconds
• Now add the tomato puree, salt and cooked lotus root slices
• Simmer for 5 minutes
• Now stir in the macaroni
• Garnish with coriander leaves and cream.