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800 g
250 g
2
2
30 g
5 g
2 g
2 g
6 g
1-500 kg
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lotus stem
(kamal kakri)
mustard
oil
water
cloves
(laung)
green
cardamoms (choti elaichi)
fennel
(saunf) powder
salt
cumin
(jeera) powder
cinnamon
(daalchini) powder
black
cardamom (bari elaichi) powder
yoghurt,
whisked |
Method :
- Scrape away the skin of the lotus stems.
- Cut into 11/2" long pieces, discarding
the ends.
- Wash well and drain.
- Heat the mustard oil in a kadhai (wok) and deep
fry the lotus stems till they are half cooked.
- Drain and keep aside.
- To the same kadhai (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
Preparation time : 10 minutes
Cooking time : 30 minutes
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Learn how
to cook Vegetarian Recipes
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