Peel the lotus root, cut horizontally as shown in the picture.
Add 2 glasses of water, 1 teaspoon turmeric, and a pinch of salt, and cut lotus roots in a pan and bring to boil. This step can also be done in a pressure cooker, which also helps to soften the roots (as they are quite fibrous and hard). The pressure cooker will take about 10 mins, while closed pan cooking may require 20-30 mins of boiling.
Keep aside and let it cool down to normal temperature.
Once cold, grind the roots to make a paste-like consistency in a food processor.
Heat a pan, add mustard oil. Once the oil is a little hot, add the panchfotan and let the seeds splutter.
Add chopped onion and garlic. Keep stirring till the mix turns golden brown.
Add turmeric, salt, and coriander powder. Stir for another 2 mins.
Add chopped tomatoes and stir for another 2-3 mins till tomatoes are mashed.
Add the lotus roots paste. Add little water if required.
Keep stirring for another 5 mins till all the ingredients are blended well together.
Close the heat and garnish with coriander leaves.
Serve with chapati or rice! Enjoy!