Sweet Chilli Lotus Root | Cooksmart | Sanjeev Kapoor Khazana

Deep fried lotus root slices served mixed with a sweet chilli sauce

SWEET CHILLI LOTUS ROOT

Ingredients

2 lotus roots, well-scrubbed
2 tbsps sugar
1 tsp red chilli paste
2 tbsps oil + to deep fry
5-6 asparagus
2 tsps chopped garlic
1 medium onion, cubed
2 tbsps tomato ketchup
2 spring onions
2 tbsps sugar
Salt to taste
1 tsp vinegar

Method

1. Heat sufficient oil in a kadai.
2. Diagonally cut lotus roots into thin slices. Trim asparagus tips and cut the stems into 2 inch pieces.
3. Add lotus roots slices to hot oil and deep-fry.
4. Heat 2 tbsps oil in a non-stick pan, add garlic and saute till golden. Add onion and tomato ketchup and mix. Add asparagus stems and mix.
5. Cut spring onion stems into 1 inch pieces and roughly chop the bulbs and add to the pan. Mix well.
6. Add red chilli paste. Drain lotus root slices from hot oil and add to this pan. Add asparagus tips, sugar, salt and vinegar and toss.
7. Transfer into a serving plate and serve hot.

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Cuisine - Fusion

Course - Main Course Vegetarian

Dish - Main Course Vegetarian