Water Lilly Curry(শাপলার চচ্চরি)

 **Shaplar Chorchori** (Water Lily Curry) is a traditional Bengali dish prepared with the stalks of water lilies:

### Ingredients:

- **Water lily stalks (Shapla)** - 250 grams (cleaned and cut into 2-inch pieces)  

- **Potatoes** - 1 medium-sized (cut into thin strips)  

- **Onion** - 1 medium-sized (finely sliced)  

- **Green chilies** - 3-4 (slit)  

- **Mustard seeds** - 1 teaspoon  

- **Turmeric powder** - 1/2 teaspoon  

- **Red chili powder** - 1/2 teaspoon (optional)  

- **Salt** - to taste  

- **Mustard oil** - 2 tablespoons  

### Instructions:

1. **Prepare the Water Lily Stalks:**

   - Peel off the outer fibrous layer of the water lily stalks and cut them into 2-inch pieces. Wash thoroughly.

2. **Heat the Oil:**

   - In a pan or wok, heat mustard oil until it starts to smoke slightly. Reduce the heat.

3. **Temper the Spices:**

   - Add mustard seeds to the hot oil and let them splutter.

   - Add sliced onions and green chilies. Fry until the onions turn golden brown.

4. **Cook the Potatoes:**

   - Add the potato strips, turmeric powder, and a pinch of salt. Stir well and cook for 3-4 minutes.

5. **Add the Water Lily Stalks:**

   - Add the prepared water lily stalks to the pan. Stir to mix with the potatoes and spices.

6. **Season and Cook:**

   - Add salt and red chili powder (if using). Stir well and cover the pan with a lid. Cook on low heat for 10-12 minutes, stirring occasionally, until the stalks and potatoes are tender.

7. **Adjust Seasoning:**

   - Taste the dish and adjust the seasoning if needed.

8. **Serve:**

   - Once cooked, remove from heat and serve hot with steamed rice.

Enjoy your **Shaplar Chorchori**, a simple yet flavorful Bengali delicacy!