Ingredients:
Lotus Root - 500 gms, scraped, cut into 2 inch pieces and then halved
Vegetable Oil - 5 tbsp
Cumin Seeds - 1/2 tsp
Cloves - 3
Bay Leaves - 2
Black Cardamoms - 2
Salt to taste
Asafoetida - a pinch
Red Chilli Powder - 1 tsp
Yoghurt - 2 tbsp
Water - 1 1/2 cups
Ginger Powder - 1 tsp
Aniseed - 2 tsp, powdered
Garam Masala - 1/2 tsp

Method:
1. Heat the oil in a pan.
2. Add the cumin seeds, cloves, bay leaves and black cardamoms.
3. When they start crackling, add the lotus root, salt and asafoetida.
4. Saute over low heat for about 7 minutes, stirring continuously.
5. Add the red chilli powder mixed with yoghurt.
6. Stir vigorously for 30 seconds over a high flame.
7. Add water and bring the mixture to the boil.
8. Add the remaining ingredients, cook for 10-15 minutes or till the water is absorbed.
9. Serve hot.