|
800 g
250 ml
2
2
30 g
5 g
2 g
2 g
6 g
1.5 kg |
lotus
stems (kamal kakri)
mustard
oil
cloves
(laung)
green
cardamoms (choti elaichi)
fennel
(saunf) powder
salt
cumin
(jeera) powder
cinnamon
(daalchini) powder
black
cardamom (bari elaichi) powder
yoghurt,
whisked
water
salt to
taste |
Method :
- Scrape away the skin of the lotus
stems.
- Cut into 1.5" long pieces,
discarding the ends.
- Wash well and drain.
- Heat mustard oil in a wok.
- Deep fry the lotus stems till they
are half cooked.
- Drain excess oil and keep aside.
- To the same wok, add water and the
lotus stems, bring to a boil, add all the spices, mix in the
yoghurt.
- Cook till the curry thickens and
the lotus stems are tender, stirring regularly.
- Remove into a serving dish and
serve hot.
Serves 4
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Learn how
to cook Vegetarian Recipes
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