Kamal Kakdi Ki Sabzi is a succulent brownish curry made amongst crisp as well as fibrous lotus stem. The juicy slices of lotus stalk are describe per unit of measurement area cooked inwards onion as well as tomato plant gravy till al-dente, after served amongst hot puffed Phulkas or amongst Jeera Rice.
The lotus stalk is i root vegetable which equally a nipper I could clearly distinguish from the other vegetables because of it’s hosepipe similar shape, circular slices of lotus stalk swimming inwards the curry on my plate e’er struck my adolescent imagination equally a wheel. Hence I started referring to it equally pinwheel – curry but to a greater extent than than the amusing advert it was the sense of savor of the curry that lingered inwards my nutrient memories fifty-fifty till date. This like shooting fish in a barrel peasy curry tin ship away hold out prepared inwards a jiffy inwards the describe per unit of measurement area cooker, does non require whatever pro cooking skills yet it tastes but divine as well as add together bang-up multifariousness to the vegetarian menu.
During our stay inwards South India, lotus stalk as well as I crossed path on a really rare occasion, i time inwards a while, I used to honour it inwards abundance inwards i of the supermarkets else it was confined to the invitee appearance inwards my kitchen. While dorsum hither at domicile province, during summertime lotus stalk are a routine selling item in every vendor’s vegetable basket. In some parts of the country, lotus stems are available throughout the season, which is a existent boon, inwards Nainital it volition like shooting fish in a barrel start vanishing postal service summertime as well as and then volition over again hold out seen inwards the winters.
It requires a especial laid of experienced mastery to pick out the lotus stalk apt for making the curry from the whole lot as well as I am like shooting fish in a barrel learning the fine art nether the guidance of mother-in-law. She has her ain checklist for picking the perfect ones for cooking, her criteria is pale white color amongst lite tones of brown, unsoiled vents as well as the crisp audio piece snapping the lotus stem. Her extensive intelligence amongst the vegetable seller almost the character as well as whereabouts of lotus stalk is purpose of the routine, as well as somehow it helps her to oculus for the impeccable batch of lotus stem.
The soupy, bold mutton similar curry along amongst steaming rice as well as julienne of onion is actually worth the whole choice effort. This season when most of the fresh produce is nether hibernation lotus stalk curry brightens upwards our luncheon table, inwards the hot as well as humid afternoon slurping rice amongst lotus stalk curry is the only joyous activity which brand the mundane prolonged summertime afternoon bearable.
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Kamal Kakdi Ki Sabzi
- 4 medium-size lotus stem
- 1 large-size onion roughly chopped
- 2 small-size tomato plant 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 see recipe here
- 2 tbsp oil for cooking
To develop the Kamal Kakdi for making the curry, origin thoroughly construct clean as well as launder the lotus stems. Make certain no dirt particles remain within the vents of the lotus stem. Once cleaned, pare the lotus stalk as well as chop into sparse oval shape slices. Soak inwards H2O as well as laid aside piece yous develop the masala for the curry.
In a describe per unit of measurement area cooker (Buy it here) estrus crude over medium heat. Add the chopped onion, dark-green chili as well as saute till onion plough lite brownish inwards color. Next add together the ginger-garlic glue as well as saute i time over again till the pleasant olfactory belongings of roasted masala is released. While roasting if masala is sticking to the pan add together a tablespoon or 2 of water.
Add the drained lotus stalk slices inwards the describe per unit of measurement area cooker (Buy it here) along amongst the salt, crimson chili pulverisation as well as turmeric. Stir to combine as well as saute for 2 – iii minutes.
Pour 2 cups of H2O inwards the describe per unit of measurement area cooker, seal amongst the lid, set the weight on as well as over high estrus develop the vegetable for 2 whistles.
After 2 whistles plough off the flaming as well as permit the steam free naturally from the describe per unit of measurement area cooker.
Open the lid as well as add together the chopped tomato plant as well as garam masala. Stir to combine as well as permit the curry simmer over depression estrus till the tomato plant is nicely cooked, gravy thicken as well as the lotus stalk is cooked equally well. At this phase suit the consistency of the curry past times adding to a greater extent than H2O if required.
At the phase of adding tomato, if lotus stalk requires to a greater extent than fourth dimension to develop as well as then describe per unit of measurement area develop the curry for few to a greater extent than minutes.
The cooking fourth dimension of the curry alone depends on the multifariousness of the lotus stem, it is e’er recommended to purchase soft textured pale white one.
Once cooked transfer Kamal Kakdi Ki Sabzi inwards the serving bowl. Garnish amongst coriander leaves as well as serve Kamal Kakdi ki Sabzi hot amongst jeera rice or chapati.