Hihjo Koni

1. 1

   Prepare and Boil Vegetables

   1.Thoroughly clean the lotus stem slices, ensuring no mud remains inside the holes. Peel and cube the potatoes.

   2.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.

   3.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)

   1.Heat vegetable oil in a kadai or heavy-bottomed pan over medium heat.

   2.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.

   3.Add the slit green chillies and sauté for another 30 seconds.
3. 3

   Cook the Tomato Gravy

   1.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.

   2.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

   1.Add the boiled lotus stem and potatoes to the pan. Gently toss to coat them evenly with the tomato masala.

   2.Pour in 1.5 cups of water and stir to combine. Bring the curry to a gentle boil.

   3.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

   1.Turn off the heat. Stir in the amchur powder for a final touch of tanginess.

   2.Garnish generously with freshly chopped coriander leaves.

   3.Let the curry rest for 5 minutes before serving. Serve Hihjo Koni hot with phulka, roti, or steamed rice.

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