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           "A taste of Sri Lanka"
           By Indra Jayasekera
------------------------NELUM ALA (CURRIED LOTUS ROO------------------------
    225 g  Lotus root

      2    Tomatoes

      1    Chile, fresh

     25 g  Shallots

           Curry leaf sprigs
    1/2 ts Fenugreek

    1/2 ts Salt

    250 ml Coconut milk, thick

    1/4 ts Turmeric

    1/4 ts Chile powder

    1/2 ts Paprika

     25 g  Ghee

      1 ts Curry powder

  ===========================> Directions <========================
  Wash and cut the lotus root into small pieces.  Slice the tomatoes, chile
  and shallots. Place the lotus root in a pan and add the tomato, chile,
  curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and
  paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and
  when sizzling add the shallots and fry until transparent. Pour in the lotus
  root curry, add the curry powder and cook for a further 2 minutes.
  ISBN #962 224 010 0