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Friday, July 05, 2013

Lotus Root (Stem) Ki Sabzi..

How to make Kamal kakdi ki sabzi / {Lotus rooti ki sabzi }

Lotus stem also known as Lotus root, Kamal Kakdi, Bhea. Crunchy, delicate flavored lotus root is an under-water edible rhizome of lotus plant.

Lotus root retains a lot of its crunch even after cooking and provides a unique texture to the sabzi. Lotus Roots has numerous health benefits. Its rich in Iron, Vitamins B,C. Lotus stem is high in dietary fiber. It is highly recommended for pregnant women and people with chronic complain of constipation.

It is used in traditional Chinese and Ayurveda medicine. Lotus roots is an integral part of Chinese and Japanese Cuisine too.

1. Lotus root   500 gms
2. onions        5-6 big size (chopped)
3. Tomatoes  3-4 medium size (chopped)
4. Ginger paste   one tbsp.
5. Fresh Coriander Leaves 1tbsp (chopped)

Dry Ingredients:
1. Red chilly Powder          2tsp
2. Coriander Powder          4tsp
3. Turmeric Powder            1tsp
4. Garam Masala Powder   1tsp
4. Salt to taste

Cooking oil 2tbsp.


1. Scrub and wash the Lotus roots. Cut them into  medium thin slices. Place the sliced Lotus roots in water to avoid discoloration.

2. Add the lotus roots and half a cup of water and cover the cooker. Cook under pressure till the pressure is released two to three whistles. (Depend on quality of lotus root, you get the clear idea when scrubbing and slicing the lotus root.)

3. Heat Oil in pan. Add the onions and sauté till lightly browned. 

4. Add tomatoes and the ginger paste and sauté.

5. Add Coriander Powder, Turmeric powder, Red Chilly  Powder, Garam Masala and salt to taste. Mix and cook until tomatoes become tender and all moisture is evaporated and oil is separated  (approx 5-7 minutes).

6Add Lotus Root and mix well. Cook for 2 minutes.Add 1/2 cup water, mix, cover and continue to cook for 5 minutes.Garnish with chopped coriander leaves and serve with chapati or paratha.

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