Simple Lotus Stem Stir-fry

1. 1
   prep · ~5 min

   Wash and slice the lotus stem.

   1.Peel the outer skin of the lotus stem with a vegetable peeler.

   2.Slice into thin rounds, about 3 mm thick.

   3.Soak the slices in water with a pinch of salt for 5 minutes to prevent discoloration, then drain.

   TIPLook for fresh, firm lotus stems with no brown patches for the best texture.
2. 2
   temper · ~2 min

   Make the tempering.

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

   2.Add cumin seeds and mustard seeds; let them splutter for 30 seconds.

   3.Add dried red chili and sauté for 10 seconds until fragrant.

   TIPKeep the heat at medium — high heat burns the mustard seeds and makes them bitter.
3. 3
   saute · ~6 min

   Build the aromatic base.

   1.Add chopped onion and green chili; sauté until translucent, about 4 minutes.

   2.Add chopped ginger and garlic; cook for 1 minute until the raw aroma fades.

   3.Stir in turmeric powder, red chili powder, and coriander powder; cook for 30 seconds.
4. 4
   saute · ~11 min

   Cook the lotus stem.

   1.Add drained lotus stem slices to the pan and toss well to coat with the spice mix.

   2.Sprinkle salt and 3 tablespoons of water; stir once.

   3.Cover the pan and cook on low heat for 10 minutes, stirring once halfway through.

   4.Check for doneness — the lotus stem should be tender with a slight bite.

   TIPDon't add too much water — lotus stem releases its own moisture. A splash is enough to create steam.
5. 5
   saute · ~2 min

   Finish with dry spices.

   1.Uncover the pan and cook on medium heat for 2 minutes to evaporate any remaining liquid.

   2.Sprinkle garam masala and dry mango powder; toss gently to coat.

   TIPAdding amchur at the end preserves its tangy brightness.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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