Ingredients

• 1 medium sized bunch spinach (washed well and finely chopped)
• 250 gms - lotus stem
• 4 medium sized potatoes (cut into quarters)
• 5 medium sized tomatoes (made into puree)
• 2 green chillies (finely chopped)
• 2 piece ginger (crushed)
• 5 tbsp - oil
• 1 tsp - cumin seeds
• ¼ tsp - asafetida powder
• 2.5 tsp - coriander powder
• 2 tsp - red chilli powder
• ½ tsp - turmeric powder
• 1.5 cups - water
• salt to taste
• To Garnish:
• 2 tbsp - fresh coriander leaves

How to Make Lotus Stem and Potatoes in Spinach

• Wash the Lotus stem well.
• Cut diagonally into medium sized pieces.
• Remove any dirt if any, between the holes of the Lotus stem.
• Lightly heat oil in a pressure cooker. Add cumin seeds.
• When the seeds splutter add the green chillies.
• Saute for a minute. Add the tomato puree, salt, crushed ginger and asafoetida powder.
• Saute on a low flame for 10 minutes.
• Add coriander powder, red chilli powder and turmeric powder.
• Saute on a low flame till oil separates.
• Add the lotus stem pieces, potatoes and spinach.
• Saute on a low flame 15 minutes.
• Add water and pressure cook on a medium flame till 2 whistles.
• Cool completely and then open the cooker.
• The gravy should be sufficiently thick, (if the gravy is little watery dry up the water a little).
• Serve with hot puris, boondi raita and mango pickle.