Lotus stem Haryali

February 03, 2015

Its thick gravy recipe cooked in Spinach during some occasions

Lotus stem [200 grams ]
Small round potatoes [200 grams ]
Eggplant small [100 grams ]
Tomato puree [1 and half cup ]
Onions large size [2 ]
Bunch of Spinach
Bunch of coriander leaves
Ginger garlic paste [1 table spoon each ]
Green chilies [4 to 5 ]
Red chili powder [ 1 tea spoon ]
Turmeric powder [quater tea spoon ]
Coriander powder [2 table spoon ]
oil
salt to taste

Peel the lotus stem cut it in big pieces clean its holes with tooth pick under running water Boil it adding little salt and keep a side Clean potatoes and fry Slit eggplant removing top stick Take a pressure add oil in it Chop onions and fry till golden brown Chop spinach and coriander leaves Mix with onions Stir for some time and add tomato puree Put ginger garlic paste and green chilies Put red chili powder and turmeric powder Take boiled lotus stem fried potatoes and eggplant and pour in the cooker Add salt and coriander powder cook for some time Put some water as per your choice Cover the cooker and wait for 1 whistle Turn your gas on slow flame Leave it for 5 to 7 minutes take serving bowl Pour the dish in it Garnish with coriander leaves serve with golden rice

Nutritions

Calories
626

Sodium
1468mg
61% DV

Fat
21g
32% DV

Protein
23g
46% DV

Carbs
94g
32% DV

Fiber
8g
35% DV