This is a vegetable which might be new to some people, and some people eat it all the time, but we're using.

The frozen variety comes in a little packet like this.

It's really pretty.

It's like little pinwheels with holes in it.

Very nice looking vegetable in Hindi.

It's also known as pay.

If you're one of those lucky people who can get the fresh one ones, especially the Oriental stores, they tend to carry it.

But there's this like think you can, you know, use that you can wash it well and peel off the skin and then cut it.

And bottom line is you reached the same point.

The ones in India are smaller and very tender, and this is the special, actually has a little crunch to it, so just don't be surprised.

So here it does.

Do we have a pan heating here on medium heat, and we already have one tablespoon of oil.

It is already hot in ads.

Quality.

Spoon off holly or turmeric powder, one tablespoon of ginger and garlic paste on.

Be using a can off tomatoes.

14 ounce can of tomatoes.

You've just roughly crushed it.

You can use four tomatoes as well fresh tomatoes, medium size, and we can be also gonna use the tomato juice that came in the can.

And to this, we're gonna add 1/2 a teaspoon of actually powder or to taste half teaspoon of garam masala, one tablespoon off fresh coriander powder and just a little bit of salt.

In this.

You can always adjust later, and we'll give it a really good mix and get all those spices in, and we're gonna cook it until the oil start separating from the tomatoes.

I'm sure you keep an eye on it and make sure you keep starting in between.

And the other thing is, actually, it's tomatoes.

Tomatoes didn't just splatter eso to stick around, and if you want you, can you uncover it?

Tomatoes have been cooking for about 10 to 12 minutes, and they completely dried up and oil is separating.

Tell a very simple now just add the lotus root next.

Well, make sure all the lotus roots are every piece is covered with the tomato mixture.

And once it's mixed, we're gonna let it cook for just a minute or two and let it absorb all those flavors.

I mean, two minutes on, Uh, it looks really good, and we're gonna just put a little bit off water in there and let them know this route.

Soften up a little bit so you can add as little or as much as you want.

We're gonna add 1/2 a cup at this point because we don't want it.

Super crunchy.

But it is.

It is a vegetable that has got a little bit of crunch.

So just keep that in mind and again we're gonna mix well, and we're gonna cover and cook this for about five minutes.

So it's been five minutes.

Let's take a look.

This looks wonderful.

All the water has gone out of it, and it's making a nice that coating over the lotus roots.

Yummy.

So we can turn off the stove and all we need to do is garnish with some cilantro and it's ready to serve now.

This particular dish is a little on the sour side, and it has a little bit of crunch, like we mentioned earlier, but we use the canned tomato and canned tomatoes.

Didn't to be a little sour, But if you're using fresh tomatoes, which is absolutely okay, Theo, only thing you have to do is you might have to add a little bit of time to dry mango powder to get that.

You know that SAR nous from the tomato.

I actually this.

I think it's a good volley recipe.

I got it from somebody from that region.

They cut the lead mentioned earlier.

Some people just need, you know, be all the time.

And for some, I never grew up on a lotus root.

So So for someone like me, it's a completely new vegetable that I'm just so excited about it.

So enjoy this pay sub z and join us again, another episode of Show Me the curry dot com, adding a pinch of spice to your life.