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/

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