CooQ : Recipe: Lotus Stem Curry With Peas And Potato

Lotus Stem Curry With Peas And Potato

Indian | Mains

Curry
120 calories/serving
45 mins
Lotus stem aka kamal kakdi is not a common ingredient for curry but this Sindhi delicacy is a mandatory part of the menu on any special occasion especially Sindhi weddings!! Lotus- our national flower- offers more than just its beauty. Not just the flower, but its roots, stem and seeds are employed in various delicacies. Lotus stem- a woody, edible root that can grow as long as four feet. Known for its crunchy texture and slightly sweet taste, it is a versatile vegetable and food connoisseurs across the world vouch for this vegetable rich in dietary fiber, potassium, iron and vitamins B and C making it one of the healthiest foods. A onion tomato based spicy curry, the sweetness of fresh peas not only adds to the flavor but makes it look beautiful. Let's see how its made

Instructions

1. Peel and cut the lotus stems into 1/2" thin diagonal slices. cook these in boiling water for 10 minutes to get rid of any mud inside. strain and keep aside.

2. In a pressure cooker, heat 2 tbsp oil. add cumin seeds / jeera, and 1 cup finely chopped onions. once onions turn light brown, add 1 tbsp ginger garlic green chilli paste. saute well.

3. Add dry masalas like turmeric powder, chilli powder, coriander powder, amchur powder and salt to taste. mix well.

4. Add 1.5 cups of finely chopped tomatoes. cook till tomatoes are soft and oil separates.

5. Add 1 large potato cut into cubes and the lotus stem slices and mix well. cook for 4-5 minutes.

6. Add 1/2 cup fresh green peas and 1.5 cups of water. stir well and put the lid on.

7. Cook for 2 whistles on medium flame or until lotus stem slices are cooked.

8. Sprinkle with garam masala powder and chopped coriander leaves.the curry is relished with steamed rice as well as phulkas.

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