Ingredients 

1 1/2 kg lotus roots
1 tsp lal mirch powder
1 1/2 kg potatoes (optional)
2 tsp dhania powder
1 1/2 kg peas (optional)
1 inch piece ginger
150 gm ghee or oil (preferably mustard)
1 tsp sonth powder a pinch of hing 
2 tsp sugar
4 pieces of laung
1 tsp garam masala
1 tsp zeera
a bunch of hara dhania leaves
2 hari mirch (finely chopped)
salt to taste 

Method: 
Cut the lotus roots diagonally. Wash well, to clean out the dirt from its cavities. Peel and cut the potatoes into twos, and shell the peas. Fry the lotus roots and potatoes till light brown and set aside. In the remaining oil, splutter 
the hing, laung, zeera and add the lotus roots, potatoes and peas. Add a cup of salt water and the rest of the spices. Allow to simmer for fifteen minutes till soft. The vessel should be lifted and the vegetables tossed lightly from time to time. When done, garnish with hara dhania.