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A simple side dish with plenty of crunch, the lotus root, peppers and asparagus are coated in a light sauce that brings everything together. Perfect when you want a side dish which offers contrasting textures.
In the same pan of water, add the vinegar, sugar and half of the turmeric. Peel the lotus root and cut into rounds, placing them straight into the boiling water to prevent discolouration. Cook for 15-20 minutes until tender
While the lotus root cooks, place a heavy-bottomed pan over a medium heat and add a splash of oil. Cook the onion until soft and translucent, then add the tomatoes and cook for 4 minutes
Drain the lotus root and add it to the sauce with the blanched asparagus and peppers. Cook for 2 minutes, stirring so all the vegetables are coated, then finish with the lemon juice and coriander. Serve hot
A master of subtle, balanced spicing and with plenty of experience in Michelin-starred restaurants under his belt, Dayashankar Sharma cooks regional Indian dishes with panache at Heritage in Dulwich.