Wash the lotus stem pieces thoroughly and boil in a pressure cooker till almost done.
Drain out all the water. Heat half the quantity of oil in a pan and add the boiled stem
pieces. Stir fry 2-3 minutes.
Mix in the spinach puree, green chillies, ginger paste and the spices.
Lower the heat and keep stirring from time to time and cook the lotus stem pieces in the
spinach puree for 3-4 minutes.
Cook till the spinach puree begins to thicken and coats the lotus stem pieces.
Carry in tiffin boxes to serve with puris or parathas.