225 grams lotus root
2 whole tomatoes
1 whole green chili peppers fresh
25 grams shallots
1 curry leaves
1/2 teaspoon fenugreek
1/2 teaspoon salt
250 ml coconut milk thick
1/4 teaspoon turmeric
1/2 teaspoon chili powder
25 grams ghee (clarified butter)
1 teaspoon roasted curry powder
Wash and cut the lotus root into small pieces.
Slice the tomatoes, chile and shallots.
Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk,
turmeric, chile powder and cook for about 10 minutes or until the pieces are cooked. In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent.
Transfer the cooked curry to the frying pan and then add roasted curry powder, cook for about 1 minute.
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