Makhana Curry

(Serves 4)

1 small coconut

2 cups lotus seed/makhana
1 large onion, chopped
2 tomatoes, puréed
1 teaspoon garam masala
1 tablespoon ginger-garlic paste (optional)
1 tablespoon chilli powder
1 tablespoon coriander/dhania powder
¼ teaspoon turmeric/haldi powder
1 cup green peas, shelled
3-4 cups water
2 teaspoon lemon juice or vinegar
2 tablespoons coriander leaves for garnishing


Shred coconut, steep in hot water and strain to extract ½ cup thick coconut milk. Keep aside.
Soak lotus seed in hot water and while the water is still warm drain and use immediately.
Heat the oil. Sauté onion and tomatoes followed by garam masala, ginger-garlic paste, chilli, coriander and turmeric powders.
Stir in coconut milk and then add green peas. Add 2 or 3 cups water, cover and let simmer till green peas are cooked.
Add lotus seed and cook further. If necessary add more water.
When done, remove from fire and mix in lemon juice or vinegar. Garnish with chopped coriander leaves.

Serve with brown rice or roti.