Lotus stems have its unique taste and texture. I am very fond of pickle made with Lotus Stems (Kamal Kakdi Pickle). If want to make any dry vegetable recipe, then you can try making Kamal Kakdi Fry - Lotus Stem Fry Recipe.
Ingredients for Lotus Stem Fry
Lotus Stem - 2-3
Tomato - 3-4 (medium sized)
Green chilli - 2-3
Ginger - 1 inch long piece.
Oil - 2-3 table spoon.
Cumin seeds - 1/2 tea spoon.
Heeng- 1 pinch.
Turmeric powder - 1/3 tea spoon.
Coriander powder - 1 1/2 tea spoon.
Red chill powder - 1/6 tea spoon.
Salt - 3/4 tea spoon.
Garam masala - 1/6 tea spoon (optional)
Coriander leaves - 2 table spoon (chopped)
Method - How to make Kamal Kakdi Fry
Wash the lotus stems thoroughly under the running water. Once the water dries from the stems and peel it. Cut the stems into small pieces in round shape.
Put the stem pieces into the cooker with 1/2 cup water and 1/4 tea spoon of salt to boil for upto 1 whistle. Now boil it for 2 moire minutes after the pressure on a low flame and turn off the stove.
Open the cooker and strain the water from the lotus stem pieces.
Wash the tomatoes and cut them into big pieces. Break the stems of the green chilli, peel the ginger and cut it into small pieces. Put all these ingredients in a mixer and make a fine paste.
Heat oil in a pan and put cumin seeds, heeng into it. Let it splutter. Once the cumin seeds turns brown in colour add turmeric powder and coriander powder to it. Now put the tomato paste into the pan along with red chilli powder and mix well with the masala. Roast the masala until the oil starts to float at the top of the masala.
Now add salt and garam masala into the masala and mix well. Put the boiled lotus stems into the masala, stir with the spoon to mix well and cook it for 3-4 minutes.
Lotus Stem Fry is ready. Garnish with coriander leaves and serve with chapati, naan and parantha.
If you eat onion, then chop 1 onion and 4-5 garlic. Put them into the pan once the cumin seeds turns brown and roast till they turn light pink in colour. Follow the remaining steps as mentioned earlier.