Kamal Kakdi Sabzi
Kamal Kakdi are lotus stems that is used in preparing different kind of curries and stir-fried dishes. This Kamal Kakdi sabji is semi dry and is prepared with soya granules. It’s a great weeknight vegetarian dinner and pairs best with paratha.
Ingredients
- 6 oz tender lotus stems (kamal kakdi - I used frozen ones)
- 1 medium size onion (about 6 oz)
- 2 garlic cloves
- ½ inch fresh ginger
- 2 green chilies
- 1 tomato (about 6 oz)
- ½ cup soya granules
- 1 teaspoon salt
- 1 and ½ tablepsoon oil
spices
- fennel seeds - ½ teaspoon
- cumin seeds - 1 teaspoon
- camon seeds - ½ teaspoon
- turmeric powder - ½ teaspoon
- cumin powder - 1 teaspoon
- coriander powder - ½ teaspoon
- chili powder - ½ teaspoon
- dried fenugreek leaves (kasuri methi - 1 tablepsoon)
- garam masala powder - ½ teaspoon
- dry mango powder - ½ teapsoon
Instructions
- soak the soya granule in water and allow it to soften for 5 minutes.
- Finaly chop the onion, garlic, ginger, green chili and tomato.
- In a wok at medium heat, pour the oil. Once the oil heats up, drop the chopped garlic, ginger and green chili. Stir it around and let it sizzle for few seconds. Then scatter the cumin seeds, fennel seeds, carom seeds and kasuri methi and stir it aorund for few seconds.
- Scatter the chopped onion, salt and turmeric powder. Stir it around and cook for 3 minutes.
- Next, add the cumin powder, coriander powder and chili powder. Stir it around for 1 minute.
- Drop the chopped tomato along with the lutus stems( kamal kakdi )and stir it aorund. Allow it to cook along with the spies for 5 to 7 minutes. If it gets too dry, add little water.
- Once the spices are cooked through, pour ⅓ cup water along with the soaked soya granules and stir it around to cook for some more time. If you prefer gravy, then add more water. Simmer for 5 minutes. Taste the lotus stems to make sure it's cooked through.
- Finally add garam masala, dry mango powder and stir it around for 3 minutes.
- Enjoy it warm!
Notes
Here is the RECIPE LINK for Garam Masala
I used frozen lotus stems which are very tender and soft. Hense I did't needed to boil it prior to making the curry. If you use fresh kamal kakdi then you will have to boil it with little salt to soften the texture.