How to prepare Kamal Kakdi ki Sabzi (Dry Recipe of lotus root steam)
Lotus stem also known as Kamal Kakdi, Bhea, Bhein, Bheen, lotus root. Crunchy and 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 subzi.
Lotus roots are very rich in iron, calcium and high in dietary fiber.
My today's recipe of Kamal Kakdri fry is side dish and its in dry form and go very well with dal rice.
This is my second posting of kamal kakdi recipe. First recipe was Lotus Root (Stem) Ki Sabzi..
250gms Lotus stems
2tspRed chilly Powder
2tsp Amchur Powder (Dry mango Powder)Salt to taste
1tbsp cooking oil
Step 1: Clean and chop kamal kakdi
◾Wash and clean the lotus stems, peel the brown skin and cut into 2 1/2" length, keep in water to avoid discoloration.
Step 2: Boil kamal Kakdi
◾Add the lotus roots, salt and one glass 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).
◾Or If using induction cook top, then for 30-35 minutes covering lid - but again it depend on quality of kamal kakdi, so keep checking in between.
Step 3: Cooking Time
◾Take 1tbsp oil in pan, sauté lotus roots on slow to medium flame for 3-5 minutes, stirring continuously as it becomes sticky after boiling.
◾Add above mentioned dry ingredients, toss it well, if needed add few drops of lemon juice.
Remove in platter, serve hot, garnish with coriander leaves.