Fried Lotus Stems Or Kamal Kakdi
|Lotus roots||2 Large (Long Variety)|
|Tomatoes||5 Large, skinned and chopped|
|Gram flour||3 1⁄2 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Ginger powder||1 Teaspoon|
|Kashmiri red chili powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Coriander powder||1 1⁄2 Teaspoon|
|Fresh coriander||2 Tablespoon, chopped|
|Peanut oil||1 Tablespoon|
Clean the lotus stems of their brown thin skin and slit them and wash them throughly and cut into 2 1/2" length. Lightly sprinkle with salt and steam them.
After the roots have been steamed, heat oil in a karahi and fry them without browning them. Set aside.
Put 3 tablespoons of oil in a clean karahi and put in the gram flour and toss lightly from side to side until a fragrant aroma arises from it. After a few moments, add the chopped tomatoes, stir for 4 minutes and then sprinkle over the turmeric, chilli,, ginger and garam masalas and a pinch of salt. Lower the flame and cook till the tomato mixture does not taste raw. Gently add the fried pieces of lotus root, mix well and cover and allow to simmer for 4 to 5 minutes. Remove from the fire. The mixture should not be lumpy. Add water only if necessary.
Serve hot, sprinkled with coriander leaves.