Lotus Stem Dry Masala Sabzi

Published On July 24, 2018
In Article
By Sandhya Harsh
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Prep Time
5 Minutes
Cook Time
10 Minutes
Difficulty Level
Advanced

Ingredients

Lotus Stem/Kamal Kakdi/Nadru/Bheye - 200 Gram
Tomatoes - 2 chopped
Onion - 1 chopped (optional)
Green/Red Chillies - 1 chopped
Ginger - 1/2 Teaspoon grated/paste
Curd - 1 Tablespoon
Salt - as per taste
Red chilli powder - 1 Teaspoon
Coriander/Dhania powder - 1 Teaspoon
Turmeric/Haldi powder- 1/2 Teaspoon
Garam masala/All spice mix - 1/2 Teaspoon
Heeng/Asafoetida - a pinch
Jeera/Cumin - 1 Teaspoon
Mustard/Rai - 1/2 Teaspoon
Oil - 1 Tablespoon
Fresh coriander chopped - a handful for garnishing

Instructions

Wash Lotus stem properly. Cut both the ends and Peel them. Chop into thin slices and blanch them with a pinch of salt to remove any dirt and impurities stuck within.
Strain and wash again under running water and keep them aside. These should be clean from the inside.
Finely chop tomatoes, onions, chillies.
Heat oil in a pan/wok. Add tadka of heeng, jeera and rai/mustard. Then add chopped onions and saute it until it changes its colour. Add the tomatoes, chillies and ginger to the tadka. Stir-fry for 2 to 3 minutes.
Add salt, red chilli powder, turmeric/haldi, coriander/dhania powder and pinch of garam masala.
Also, add a tablespoon of curd (or little more) to it. Mix well and Cook on low flame.
When the masala is cooked properly leaving oil from sides, add the blanched washed lotus stem slices.
Add a tablespoon of water, if required. Mix and Cook for 4-5 minutes or more so that the lotus stem slices get softer and masala infused into them.
When the water is dried and lotus stems cooked fully, off the flame.
Garnish with fresh coriander leaves.
Yummy 'Lotus Stem Dry Masala Sabzi' is ready to be served with roti/paratha.

Servings : 4
Ready in : 20 Minutes
Special Category : Healthy Food
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.