Peel and boil lotus root. Cut into small pieces. Place lotus root in a pan; add in tomatoes, chili, curry leaves, fenugreek seeds, and salt, coconut milk, turmeric, and chili and paprika powders. Cook for about ten minutes. In a separate pan, heat oil, add shallots, and fry until golden brown. Pour into curry, add curry powder and cook for another ten to fifteen minutes.
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