Simplicity at its best!
One can find lotus root in most of the Asian grocery stores. Lotus root is very high in vitamin C and has a wide variety of trace minerals; Phosphorus, Potassium, Manganese, Copper, etc. because it grows in mud and pulls all those good things from it. I bet it has no cholesterol and it's low in carbohydrates. Very mild in taste, aroma, and unique in texture.They are very high in fiber. Lighter the color of the lotus root the newer it is.
Once you are ready for the preparation, thinly skin the outer layer of the root. If you leave it in the open, due to the oxidation of ions, this has a tendency to turn in to an unsightly brown. Have a bowl of cold water mixed with some vinegar to drop the root slices as you cut them. Drain. I prefer to cook the sliced root in a pressure cooker without its top with some lime juice and a dash of salt for about 10 minutes until they are tender to bite yet have a fair crunch.
Take them out of the pressure cooker, strain away the water and pat the cooked slices of root dry with a clean towel. Keep them aside.
Rub olive oil on a non stick pan, heat. Temper curry leaves, chopped red shallots, sliced green chillies, julienned fresh ginger root, and a few mustard seeds. When the mustard seeds start to splatter, add the well drained cooked lotus root and toss. Now mix in few flakes of crushed red chilli and grated coconut. Taste and adjust salt for personal preference.
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