3 tbsp - poppy seeds. I used blue poppy seeds. You can use regular white ones.
5 - green small Thai chilies or any other chilies
Pink Himalayan salt or any other salt
3 tbsp - healthy oil as coconut oil
½ tsp - cumin/jeera
¼th tsp - turmeric powder
½ tsp - chili powder - optional if you want it spicy
½ tsp - coriander powder - optional
Instructions
Peel lotus root. Slice them into ¼th" thick or less. Check if lotus root is tender by bending. If it easily bends or breaks, then it is tender. If it is aged root, boil them in water until you can insert fork or toothpick.
Grind poppy seeds first to a fine powder in a small grinder. Then add onion, green chilies.
Add oil to a pot. Heat to medium-high.
Add cumin. Cook till brown.
Now add ground onion mixture. Add water if needed. Make it watery consistency.
Reduce heat to medium. Close lid and cook for 30 mins. Stir every 4-5 minutes. Make sure it is not sticking to the bottom of the pan.
Add salt, chili powder, coriander powder. Cook for another 15 mins. By now, oil should float on the top. When oil floats, turn off.
Garnish with cilantro.
Serve hot with roti or rice.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/lotus-root-curry-in-onion-poppy-seed-sauce/