Lotus Root Curry Ingredients lotus root - € 1 (250 g) tomatoes - € 1 (250 g) Cilantro - a few stalks Green Chili - 1 small root of ginger - small piece Cumin seeds / Jeera - 1 / 2 teaspoon Asofoetida hung / - a pinch of turmeric powder / Haldi - 1 / 4 teaspoon coriander powder dry / Dhania - 1 / 3 teaspoon garam masala - a pinch of salt - 1 / 2 teaspoon vegetable oil - 2 teaspoons water - 2 cups process of lotus root, washed well in running water. Remove the skin. Into thin circular pieces as shown below.Wash again in rapid flowing water. Cut the tomatoes into small pieces 1 cm. Cut the ginger, green chillies and coriander into very small pieces. Heat 2 tablespoons oil in a pressure cooker to heat Medima. If you see a pair of vapors to add jeera seeds, add a couple of seconds to go. Stir. Add the turmeric powder. Stir for a few seconds. Add the coriander powder dry. Stir. Be careful not to burn the spices. Add the sliced tomatoes, ginger, green chillies and salt. Mix well. Cook for 5 to 10 minutes over medium low. Stir from time to time. AddCut lotus root pieces. Mix well. Cook over low heat for 4-5 minutes. Stir continuously. Add 2 cups of water. Mix well. Close the lid of a pressure cooker. Bake for about 10 minutes at the top over medium heat. Remove from heat. Allow to cool. Open the lid. Verify that the lotus root is quite soft. Otherwise, cook for 5 minutes with the lid closed. Add cut coriander leaves and a pinch of garam masala. Mix well. Offer of Sri Sri Radha and Krishna with roti.
Keywords: Krishna, Krsna, Prasadam, vegetarian, food, cook, bhaktistudies, purebhakti
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