Lotus Stem Honey Crunch

Ingredients

• 250 gms lotus stems (kamal kakdi/bhein), scrubbed clean 
• Salt to taste
• 1 tablespoon cornflour
• 2 tablespoons oil + to deep fry
• 6 dried Kashmiri red chillies
• 3 tablespoons tomato ketchup
• 3 tablespoons honey
• 3-4 stalks of spring onion greens
• 1 teaspoon vinegar

Method

1. Heat sufficient oil in a kadai.
2. Cut lotus stems into thin diagonal slices and put them in a bowl. Add salt, cornflour and mix well.
3. Slide these into hot oil, taking care not to crowd the kadai, and deep fry till crisp and golden. Drain on absorbent paper.
4. Roughly chop red chillies and remove seeds. 
5. Heat 2 tablespoons oil in a non stick wok, add red chillies and sauté. Add tomato ketchup, honey and salt and mix. 
6. Chop spring onion greens.
7. Add fried lotus stems to the sauce and toss.  Add vinegar and mix. 
8. Transfer into a serving dish, garnish with spring onion greens and serve hot.

Nutrition Info