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Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!
Preparation Time: 15 minutesCooking Time: 15 minutes
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Tasty with an awesome onion paste.
Unexplored Frontiers of Chinese Cuisine
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