Hihjo Koni with Assamese Red Tea

Instructions

1. 1

   Prepare and Boil Vegetables

   • Thoroughly clean the lotus stem slices, ensuring no mud remains inside the holes. Peel and cube the potatoes.
   • Place the lotus stem and potatoes in a pressure cooker with 1 cup of water and a pinch of salt. Cook for 1-2 whistles, or until just tender but still holding their shape.
   • Alternatively, boil them in a pot of water for 10-12 minutes until fork-tender. Drain the water and set the vegetables aside.
2. 2

   Create the Tempering (Tadka)

   • Heat vegetable oil in a kadai or heavy-bottomed pan over medium heat.
   • Once the oil is hot, add the hing and let it sizzle for about 10-15 seconds until it becomes fragrant. This step is crucial for the dish's authentic flavor.
   • Add the slit green chillies and sauté for another 30 seconds.
3. 3

   Cook the Tomato Gravy

   • Pour in the fresh tomato puree. Cook for 6-8 minutes, stirring occasionally, until the puree thickens, darkens in color, and you see oil separating from the sides.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the spices for 1 minute until aromatic.
4. 4

   Combine and Simmer

   • Add the boiled lotus stem and potatoes to the pan. Gently toss to coat them evenly with the tomato masala.
   • Pour in 1.5 cups of water and stir to combine. Bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 7-10 minutes. This allows the vegetables to absorb the flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the amchur powder for a final touch of tanginess.
   • Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving. Serve Hihjo Koni hot with phulka, roti, or steamed rice.