Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your guests? Dive into the world of "Kamal Kakadi Ki Sabzi," a delightful Indian dish featuring the unique and crunchy lotus stem. This recipe not only showcases the exotic flavors of Indian cuisine but also promises to be a feast for the eyes and palate! With just 30 minutes of your time, you can whip up a dish that’s perfect for any occasion—whether it’s a cozy family dinner or a festive gathering. Get ready to discover how to transform simple ingredients into a stunning masterpiece that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium kamal kakdi (lotus stem), sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Wash the lotus stem (kamal kakdi) thoroughly under running water to remove any dirt or debris. Peel the outer skin using a vegetable peeler if it appears tough.
- Slice the lotus stem into thin, uniform rounds approximately 1/4 inch thick. Ensure the slices are consistent to promote even cooking.
- Heat oil in a medium-sized pan or kadai over medium flame. Allow the oil to become hot but not smoking.
- Add cumin seeds to the hot oil and let them splutter and turn golden brown, releasing their aromatic fragrance. This should take about 30 seconds.
- Add the sliced lotus stem to the pan and stir well to coat with the cumin-infused oil. Spread the pieces evenly in the pan.
- Sprinkle coriander powder, red chili powder, and salt over the lotus stem. Mix gently to ensure even seasoning.
- Cover the pan and cook on low to medium heat for about 15-18 minutes, stirring occasionally to prevent sticking and ensure uniform cooking.
- Check the lotus stem's doneness by piercing with a fork. It should be tender but still retain a slight crispness.
- Once cooked, remove from heat and transfer to a serving dish.
- Garnish with freshly chopped coriander leaves for added flavor and visual appeal.
- Serve hot as a side dish with roti, paratha, or rice.
Tips
- Choose Fresh Lotus Stem: When selecting kamal kakdi, look for fresh, firm stems with a smooth surface. Avoid any that appear dried out or have dark spots.
- Uniform Slicing: Ensure that the lotus stem slices are of even thickness to promote consistent cooking. This will help achieve that perfect tender-crisp texture.
- Spice It Up: Feel free to adjust the amount of red chili powder to suit your spice tolerance. You can also experiment with adding other spices like garam masala for an extra flavor boost.
- Don’t Rush the Cooking: Cooking on low to medium heat allows the flavors to meld beautifully. Stir occasionally to prevent sticking and ensure even cooking.
- Garnish Generously: Fresh coriander adds a burst of color and freshness. Don’t skimp on the garnish—it elevates the dish both visually and in flavor.
- Serve with Accompaniments: This sabzi pairs wonderfully with roti, paratha, or steamed rice. Consider serving it with a side of yogurt or raita for a refreshing contrast.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg