Peel the lotus stem and cut in cubes
Keep them in warm water for some time and then wash nicely under running water.
Take them in a pressure cooker and let them boil for 3-4 whistles.
Once the pressure is released take out the pieces and churn them in a grinder
Alternatively one can grate the lotus stem after washing nicely.
Take the grated lotus stem in a bowl and add salt, ginger, red chilli powder, gram flour and mix well. Shape into small balls.
Heat sufficient oil in a kadai, slide in the kofte and deep fry on medium heat till golden.
Meanwhile to make gravy heat oil in a non stick pan. Add onions and saute till light brown.
Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, red chilli powder and mix and saute for 1 minute.
Add tomato puree and mix and continue to saute. Add little water and mix. Saute, stirring, till oil begins to separate. Add 1 cup water and mix.
Drain kofte and add to the gravy and simmer for a few minutes. Add coriander leaves, salt, garam masala powder and mix. Cover, reduce heat, cook for 7-8 minutes. Serve hot.
