|Lotus stem (kamal kakdi)||250 grams|
|Onion (payaz),sliced||1 big|
|Ginger (adrakh) chopped||1 tea spoon|
|Garlic (lahsan) chopped||1 tea spoon|
|Green chillies (hari mirch) chopped||2 table spoon|
|Cashew nuts (kaju)||10-12 pieces|
|Turmeric (haldi)||¼ tea spoon|
|Brown sugar||1 table spoon|
|Red chilli powder (lal mirch)||1 table spoon|
|Salt (namak)||to taste|
|Curd (dahi)||1 table spoon|
|Vegetable oil||5-6 table spoon|
- 1. Wash lotus stem properly, then peel and cut them into thin slices.
- 2. Now take these slices into a pressure cooker and boil them and keep aside.
- 3. Heat oil in a pan, add onion, garlic, ginger, green chillies, cashew nuts and cook them well.
- 4. Once onion is cooked completely, put the flame off and transfer the mixture in a blender jar and make a smooth paste and keep aside.
- 5. Heat oil in a deep pan and add the freshly prepared ground paste and cook it for 5-7 minutes.
- 6. Then add curd, turmeric, chilli powder, brown sugar and salt and cook this on a slow flame again for 5-7 minutes.
- 7. Add the boiled lotus stem and cook this covered on low flame for 10 -12 minutes. Add a cup of water and let it simmer for further 5-7 minutes.
- 8. Put the flame off, serve “Kamal kakdi masala” with Roti or Nan.