With Love from Mom's Kitchen: August 2021

Kamal-kakdi sabzi without gravy

Kamal-kakdi (Lotus root) sabzi with gravy

Stems of Lotus are called Lotus cucumber/Bhasinde/(भसिंड़े)/Kamal kakdi (कमल ककड़ी) /kamal kakkari (कमलकक्कारी) in India. It's botanical name is Nelumbo Nucifera. Lotus roots are rich source of B6, Niacin, Riboflavin, Iron, Calcium and micronutrients like Zinc, Copper. Lotus roots can be stir fried, made to crisp chips or savory (with or without gravy) is made which is usually paired with roti or parantha (Indian flat bread).

Dhaniya powder : Coriander seeds powder

Kamal-kakdi : Lotus roots

Amchur : Dry raw mango powder.

Preparation Time : 15 Minutes

Cooking Time : 40 - 45 Minutes

Serving : 4 Large Servings

Nutritional Value of vegetable made from 500 gm of Kamal-kakdi (Lotus roots) :

Energy 450 calories

Carbs 95 gm

Fats 8 gm

Cholesterol 0 gm

Sugars 0gm

Sodium 510 mg

Potassium 2500 mg

Proteins 15 gm

Dietary Fibers 30.0 gm

Vutamins: Rich in Vitamin C, B6, Riboflavin, Niacin

Minerals: Rich source of Iron, Magnesium, Calcium, Phosphorus, Copper and Zinc

Ingredients for Making Kamal-kakdi Sabzi :

Kamal-kakdi : 500gm
Potato: 1Medium size (80 - 100gm)(optional)
Tomato : 150 gm (2 Medium size)
Cumin seeds: 1Teadpoon
Green Chili : 1
Salt : 1Teadpoon or to taste
Dhaniya powder : 2Teadpoons
Turmric Powder :1/2 Teaspoon
Kashmiri Red Chili Powder : 1Teadpoon (for giving favor and red color to sabzi)
Red Chili Powder 1/2 Teaspoon (or to taste)
Garam Masala: 1/4 Teaspoon

Cooking Oil : 10 ml. (I use mustard oil)

Directions For Making Kamal-kakdi Sabzi :

Chop off the lower part so as to have an open end from both sides.
Wash under flowing water two three times to make sure no dirt particles are stuck inside. Dip in slat water for 10-15 minutes. Drain and wash the Lotus roots again in fresh water.
Break the Lotus roots to 5-6 inches pieces.
Place them in pressure cooker and add enough water so that the water level is an inch above the Lotus root pieces. Add one teaspoon of salt. Put the lid of cooker and place the it on high heat till pressure is formed, reduce the heat and cook on low heat for 10 minutes (till cooker gives two whistles).
If you are using instant cooker then set it for potato boiling settings. If you are boiling in open pan then it will take 30 minutes minimum to boil to become soft.
The final boiled roots should be just soft not mushy.
Let the boiled roots cool. Peel the outer layer of boiled roots. Keep aside the peeled roots. Throw away the peels.

Boiled Kamal-kakdi

Boiled and peeled kamal-kakdi

Peels to be thrown

Peel potato and cut them to 2 inches pieces.
Cut green chilies to pieces of your liking.
Chop tomatoes and grind them to paste.
Cut the peeled roots to 2-3mm.pieces. While cutting the boiled roots thin fibers will come out keep wrapping them on your finger. They make the vegetable unpalatable.

Kamal-kakdi pieces and fiber wrapped around finger during cutting kamal-kakdi

In a thick bottom wok take oil and heat.
Add

Cumin seeds
Green chili pieces

Once the seeds have sputtered add potato pieces and cook on low flame till golden brown.

Add Lotus root pieces and cook on low heat with stirring for about 4-5 minutes. The root pieces will start gaining golden hew.

Salt
Coriander powder
Turmeric powder
Kashmiri chili powder
Red chili powder

Mix thoroughly.
Cover and cook for 2-3 minutes with stirring in between.

Spices added to semi cooked ingredients

Add tomato paste and mix. Cover and cook for 10 - 15 minutes with stirring in between.
Sprinkle 10 ml.water once or twice as per requirement so that the ingredients do not get burnt while cooking. Just Sprinkle water do not pour.
Add garam masala, mix and cover. Cook for 2 minutes.

Sabzi without gravy is ready. Serve it hot with roti or parantha.

Kamal-kakdi sabzi without gravy

For making sabzi withy gravy add 200 mlwater,1 teaspoon dhaniya powder, adjust salt and spices according to your taste and let it come to boil. Cook for another 2 to 3 minutes on low heat. Kamal-kakdi sabzi with gravy is ready to eat.

Water and spices added for making gravy

Sabzi with gravy

Kamal-kakdi(Lotus roots) sabzi with gravy

Serve with roti /parantha.

Tips:

Washing should be done thoroughly to ensure removal of every speck of dirt from the canals of roots.
Boil till Al-Dante, because further cooking of Kamal-kakdi pieces will take place with spices.
Remove the threads like fine fibers these are not dietary fibers, they make food unpalatable.
Always check the hotness of chili before adding and adjust the amount according to taste and heat of chili.

Suggested Variations:

For sabzi of kamal-kakdi without gravy either tomato or amchur powder can be added. To make with amchur powder when sabzi is cooked with spices instead of tomato paste add 1 teaspoon of amchur powder (dry raw mango powder). Mix nicely, Sprinkle 10 - 15 ml water and cover. Cook on low heat for 2 - 3 minutes. Kamal-kakdi sabzi without gravy is ready.