Ingredients
To cook:
- 225 g lotus root
- 3 tablespoon coconut milk
- ½ tablespoon curry powder
- ¼ teaspoon turmeric powder
- 1 pandan leaf
- ½ teaspoon chili powder
- Red chilli flakes
- 1 teaspoon salt
To temper:
- 1 tablespoon coconut oil
- ¼ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- A few curry leaves
- 6 garlic cloves crushed or sliced
- 15 small onions peeled and halved
Instructions
- Add lotus root, coconut milk, curry powder, turmeric powder, chili powder, salt, and pandan leaf to a pressure cooker.
- Cook for 6 whistles or until the lotus root is tender.
- In a pan, heat the coconut oil. Add fenugreek and fennel seeds; let them splutter.
- Add curry leaves, garlic, and small onions. Sauté until translucent.
- Add the cooked lotus root and red chilli flakes; stir-fry for 2 minutes.
- Sprinkle a little more salt if needed and cook for another 5–6 minutes until nicely roasted.
Video
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