1 tablespoon mustard oil 
4 cloves/lavang
1 inch cinnamon
pinch of asafoetida/hing
½ teaspoon cumin/jeera seeds
3 feet lotus stems, peeled and diagonally
cut into 1 inch pieces
1 teaspoon coriander/dhania powder
1 teaspoon aniseed/sauf powder
½ teaspoon cumin/jeera powder
¼ teaspoon turmeric powder
¼ teaspoon dry ginger powder
1 teaspoon chilli powder
2 tablespoons tamarind water
1 ½ cups water
1 tablespoon coriander, finely chopped

Preparation:

Heat oil. Sauté cloves, cinnamon, asafoetida and cumin.
Add lotus stem pieces and fry till light brown.
Add all the powders.
Sprinkle some water and stir fry for a couple of minutes.
Add tamarind water as per taste.
Add 1½ cups water and pressure cook for 15 minutes on low flame.

Garnish with coriander.