Lotus Seeds with Potato & Zucchini Stir-fry

This is a simple less than ten minutes stir-fry with lotus seeds, potatoes and a yellow zucchini.

 I lightly tossed the lotus seeds in a pan in a tsp. of oil and allowed it to brown a bit and set it aside.

 In the same pan after removing these seeds into a plate to cool, add a tbsp. of oil and add in a few caraway seeds (Shahjeera), fennel powder, a bit of crushed ginger and garlic, a sliced onion with the usual spices a tsp. each of turmeric, coriander powder and red chilly powder, as it merges well, add in a tsp. of sugar (optional) Into this mixture, add in either par boiled baby potatoes or diced potatoes (it will take longer to cook) Salt to taste. Place a lid over it and allow it to cook well.
Once the potatoes are cooked, add in the diced zucchini and the lotus seeds and sauté well. Do not place the lid over it, try not to allow the lotus seeds to get soggy! Keep it crunchy!

Half a tsp. of garam masala and finely chopped cilantro is added to finish the dish. Taste the dish for adequate seasoning and squeeze in half a lime. This stir-fry should go well with rotis or a bowl of plain white rice.