First of all apologies for my short period of absence. It had been very challenging and struggling few weeks. Gradually things are coming back to normal phase and I'm getting back to routine.
Lotus Root is not a common vegetable. As it is inthe name, this is the root of lotus flower mainly used in Asian cuisine. It isused in soups, stir fries, deep fried, braised, pickled in hot and sour garlicchili sauce and also used in traditional herbal medicine. Click here to see picture of lotus root.
I picked this vegetable due to itsnutritional benefits; lotus root is rich in Vitamin C, B group of vitamins and alsohas healthy amounts of minerals like copper and iron. You can buy this vegetable from Chinese grocerystores.
It has a crunchy sweet taste; a closecomparison could be raw carrot. However compared to carrot it is mild insweetness and it remains crunchy even after cooking.
My recipe is a fusion between Chinese styleand Sri Lankan style, to spice it up I’ve added curry powder and curry leavesfor its pungent aroma and I’ve also added vinegar as sour flavor nicely blendswith crunchy lotus root.
Print Recipe here
IngredientsServes 3-4
2-3 tbsp vegetable oil
2-3 dry red chili, roughly chopped
Method
Wash lotus root, peel off its skin, halfthem lengthwise and thinly slice.
Heat oil in a large pan, add mustard seedswhen it starts to splutter add onion, curry leaves and red chili. Stir fry tillits aromatic and onion is translucent.
Add lotus root, cover the lid cook for 5minutes till it becomes little soft. (Please note lotus root will remaincrunchy even after cooking.) Add vinegar, curry powder and salt to taste. Stirwell till vegetable is nicely coated with spices. Turn off heat and serve.
I served with rice, you can serve it as aside for noodles as well.Note: Other variation for this recipe couldbe Chinese style stir fry. Lotus root stir fried using sesame oil, addinggarlic, chili and seasoning with soy sauce and vinegar. Finally garnish withgreen onions and white sesame seeds.
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