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Add a photoKamal Kakdi Ki Sabzi is a succulent brown curry made with crisp and fibrous lotus stem. The juicy slices of lotus stem are pressure cooked in onion and tomato gravy till al-dente, later served with hot puffed Phulkas or with Jeera Rice. The lotus stem is one root vegetable which as a kid I could clearly distinguish from the other vegetables because of it’s hosepipe like shape, round slices of lotus stem swimming in the curry on my plate always struck my adolescent imagination as a wheel.
Ингредиенты
- 4 medium-size lotus stem
- 1 large-size onion roughly chopped
- 2 small-size tomato finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili fine chopped
- salt to taste
- 2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp Garam Masala
- 2 tbsp oil for cooking
Инструкции
- To prepare the Kamal Kakdi for making the curry, first thoroughly clean and wash the lotus stems. Make sure no dirt particles remain inside the vents of the lotus stem. Once cleaned, peel the lotus stem and chop into thin oval shape slices. Soak in water and set aside while you prepare the masala for the curry.
- In a pressure cooker heat oil over medium heat. Add the chopped onion, green chili and saute till onion turn light brown in color. Next add the ginger-garlic paste and saute once again till the pleasant aroma of roasted masala is released. While roasting if masala is sticking to the pan add a tablespoon or two of water.
- Add the drained lotus stem slices in the pressure cooker along with the salt, red chili powder and turmeric. Stir to combine and saute for 2 - 3 minutes.
- Pour 2 cups of water in the pressure cooker, seal with the lid, put the weight on and over high heat cook the vegetable for two whistles.
- After two whistles turn off the flame and let the steam release naturally from the pressure cooker.
- Open the lid and add the chopped tomato and garam masala. Stir to combine and let the curry simmer over low heat till the tomato is nicely cooked, gravy thicken and the lotus stem is cooked as well. At this stage adjust the consistency of the curry by adding more water if required.
- At the stage of adding tomato, if lotus stem requires more time to cook then pressure cook the curry for few more minutes.
- The cooking time of the curry entirely depends on the variety of the lotus stem, it is always recommended to buy soft textured pale white one.
- Once cooked transfer Kamal Kakdi Ki Sabzi in the serving bowl. Garnish with coriander leaves and serve Kamal Kakdi ki Sabzi hot with jeera rice or chapati.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 63 | 89% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 77mg | 2% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.55g | 0% |
| Protein 0.38g | 1% |
