LOTUS STEM SABJI

• LOTUS STEM

• 2.5 TBSP MUSTARD OIL

• ONION (CHOPPED)

• GINGER GARLIC PASTE

• CUP CURD

• 2 TBSP CORIANDER POWDER

• 1 TSP TURMERIC POWDER

• 1.5 TSP RED CHILLI POWDER

• 1 TSP CUMIN POWDER

• SALT TO TASTE

• 1 TSP GARAM MASALA POWDER

• 3 TBSP CORIANDER (CHOPPED)

INSTRUCTIONS

• WASH AND PEEL THE LOTUS STEMS.

• CUT THEM INTO THIN SLICES.

• PUT THE LOTUS STEM SLICES IN A PRESSURE COOKER AND ADD 1 CUP WATER.

• COOK TILL THEY ARE SOFT.

• HEAT OIL IN A PAN.

• ADD ONIONS AND FRY UNTIL THEY TURN SLIGHTLY BROWN.

• ADD GINGER GARLIC PASTE AND FRY UNTIL ONION TURNS GOLDEN BROWN.

• NOW ADD CURD AND COOK FOR A MINUTE.

• ADD CORIANDER POWDER, TURMERIC POWDER, RED CHILLI POWDER, SALT AND CUMIN POWDER.

• ADD HALF CUP OF WATER AND FRY THE MASALA TILL OIL LEAVES ON THE SIDE OF THE PAN.

• NOW ADD THE COOKED LOTUS STEMS WITH THE WATER AND COVER AND COOK FOR 10 MINUTES.

• REMOVE THE LID AND PUT THE GAS ON HIGH.

• COOK TILL ALL THE WATER HAS EVAPORATED AND THE SABZI IS NICE AND DRY.

• ADD GARAM MASALA POWDER AND CORIANDER AND MIX WELL.

• SERVE HOT WITH PHULKA AND DAL.

NOTES

• KAMAL KAKDI HAS LOT OF MUD INSIDE IT AND IT IS VERY IMPORTANT TO CLEAN IT PROPERLY. CUT THE KAMAL KAKDI AND SOAK IT IN WATER FOR 15-20 MINUTES FOR THE MUD TO SETTLE DOWN. THEN USE IT FOR COOKING

• THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.

• THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.

https://www.whiskaffair.com/kamal-kakadi-ki-sabzi/