Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium stalk  bhee -- (lotus stem)
   2                    onions grated
   2                    tomatoes grated
   1      teaspoon      ginger grated
   1      teaspoon      garlic ground
   1      cup           curds fresh
   2                    green chillies
   1      tablespoon    coriander chopped
   2                    cardamoms
   2                    cloves
   1      small         stic  cinnamon
     1/2  teaspoon      cumin seeds
   1      teaspoon      dhania -- (coriander) seeds
                        -- crushed lightly
   1      teaspoon      red chilli powder
     1/2  teaspoon      garam masala
                        salt to taste
   2      tablespoons   ghee or oil

Preparation:

Peel and slice bhee into 3/4" thick slices. Boil in plenty of salted water for 15 minutes or tender. Drain run under tap water, drain and keep aside. Heat ghee, add seeds and whole spices, allow to splutter. Add ginger garlic, fry for a minute. Add onions, stirfry till light golden. Add curds, stir till the whiteness disappears. Add all masalas, tomatoes and cook till oil separates. Add 1/2 cup water bring mixture to a boil. Add boiled bhee, stir, cover and simmer till water is absorbed. Serve hot with a dish of rice or paratha. Making time:30 minutes. Makes:5 servings bowl Shelflife:Best fresh