Lotus stem and spinach cooked together with mustard oil and asafoetida — a simple everyday combination of two of Kashmir's most important daily vegetables.
Ingredients
300g lotus stem (nadir) — peeled, sliced into rounds and boiled 12 minutes until tender
300g fresh spinach — washed and roughly chopped
3 tbsp mustard oil
1/4 tsp asafoetida
2 dried red chillies
1/4 tsp turmeric
1/2 tsp fennel powder
Salt to taste
Method
Peel and slice lotus stem into rounds. Boil in salted water 12 minutes until tender. Drain.
Heat 3 tbsp mustard oil to smoking. Reduce to medium.
Add dried red chillies. Add asafoetida.
Add the boiled lotus stem. Add turmeric and fennel powder. Toss and cook 3 minutes.
Add all the spinach at once. Toss on high heat. Cover immediately.
Cook on medium 4 minutes. Uncover and toss.
Cook 3 more minutes until spinach is completely wilted and any moisture has evaporated.