Lotus Root And Jammy Tomatoes



  1. In a nonstick skillet over medium-high heat, warm the oil.
  2. Once the oil begins to shimmer, add the cumin seeds and cook 1 minute.
  3. Swirl in the turmeric and add the cloves, cardamom, and onion.
  4. Spread the onion in an even layer in the pan and cook 6 to 8 minutes.
  5. Increase the heat to high, add the tomatoes and chile, and cook, stirring continuously, 4 to 6 minutes.
  6. Reduce the heat to medium-low and add the lotus root and salt, mixing them thoroughly into the tomato-onion mixture.
  7. Cover and cook for 30 to 35 minutes.
  8. Taste and adjust the salt if needed, then remove the skillet from the heat and let the dish sit for 10 minutes.
  9. Garnish with the cilantro before serving.