1. Peel and slice stems into 3/4" thick slices.
2. Boil in plenty of salted water for 15 minutes or tender.
3. Drain run under tap water, drain and keep aside.
4. Heat ghee, add seeds and whole spices, allow to splutter.
5. Add ginger garlic, fry for a minute.
6. Add onions, stirfry till light golden.
7. Add curds, stir till the whiteness disappears.
8. Add all masalas, tomatoes and cook till oil separates.
9. Add 1/2 cup water bring mixture to a boil.
10. Add boiled lotus stems, stir, cover and simmer till water is absorbed.
11. Serve hot with a dish of rice or paratha.

Making time: 30 minutes
Makes: 5 servings bowl
Shelflife: Best fresh