1. Prepare the Lotus Stem:
- Wash the lotus stems thoroughly and peel them. Slice them very thinly to ensure they turn crisp. Dip the slices in cold water to prevent discoloration.
- Blanch the sliced lotus stems in boiling water for 2 minutes to soften them. Remove and set aside to cool.
2. Make the Kashmiri Red Chilli Paste:
- Remove seeds from the Kashmiri red chillies to reduce spice levels. Boil the chillies in one cup of water for 5-7 minutes.
- Grind the boiled chillies into a smooth paste and set aside.
3. Prepare the Vegetables:
- Thinly slice the ginger, Thai red chilli, and spring onions. Set them aside for sautéing.
4. Fry the Lotus Stem:
- Heat half a cup of refined oil in a wok. Fry the lotus stem slices in small batches until golden and crispy. Remove and drain on paper towels to remove excess oil.
5. Cook the Honey Chilli Sauce:
- In the same wok, heat the remaining oil. Sauté the chopped ginger, Thai red chilli, and spring onions for 15 seconds.
- Add 2-3 teaspoons of water and GreenKarmas Raw Honey to the wok. Allow the water to reduce slightly.
- Stir in the black pepper, salt, and prepared Kashmiri red chilli paste. Mix well.
6. Combine and Serve:
- Add the fried lotus stem slices to the wok and toss them in the sauce until evenly coated.
- Sprinkle sesame seeds over the dish for garnish