Lotus Stem for vegetarians

Until a month ago, I never knew Lotus Stem / root is been used to make many cuisines. Our village have a large Lotus Pond, which is dried due to summer. Men who work there dig out the stems and bring home. Many use to scrape the top and eat raw as it is. It has plenty of water content. Many women cooked like regular under ground stem in south Indian style. It tastes amazing, I witnessed it after I tried it out at our home. Unfortunately I did not take the picture of the stem. 5 - 6 Stems of around 10 cm length, serves 2 person. You can try this with your own masalas or as a supporting ingredient for other cuisines be it vegetable or meat. If this is your first time try this recipe out, this will give and understanding for you about cooking time, taste and with what you want to try out next. Its easy and simple, tastes good.

Ingredients:

1. Lotus Stems - 5/6 (Chopped)
2. Onion small - 1 
3. Ginger - 1 inch piece
4. Garlic - 8 - 10 pods
5. Green chili - 5 - 6 or as taste
6. Jeera - 1 tbl spn
7. Turmeric - 1/4 tbl spn
8. Salt as per taste
9. Coriander leaves - a bunch - finely chopped
10. Oil - 2 tbl spn

Preparation:

1. Wash and scrape off the top if you are using the fresh ones from ground. I do not know how it would be available in stores. You may want to read instructions.
2. The stems would be a little hard to cut unlike other vegetables, so it would be good if you use a chopping board.
3. Take 2/3 stems together and start slicing like Lady's finger, not too thin or thick if this your first time. It takes long time to cook. See the picture for ref.
4. Grind all other ingredients except leaves, salt and oil to a fine paste. This is our masala.
5. Boil water in a large vessel, turn off heat once it starts boiling add the sliced stems to it blanch it for 3 - 5 minutes, and remove from water. Keep aside.
6. Heat oil a non-stick pan or kadai add the masala and saute for 2 minutes. 
7. Then add in the lotus stems, stir well. Sprinkle salt and little water cover and cook in low heat.
8. It would take approx 15 - 20 min to cook nice and soft. Check and sprinkle water occasionally to prevent dryness and it has enough moisture to get cooked.
9. Check for seasoning and add salt or chili if needed. Once done sprinkle the chopped coriander leaves and 1/4 tb.spn of garam masala saute lightly. Cover and cook for another 2 - 3 minutes. Turn of heat.
10. This would be little dry, can be eaten as side dish with rice or roti.