कमल - ककड़ी की सब्ज़ी /Kaml kakdi ki sabzi (Vegetable of Lotus-Stem)

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 

1. Cumin seeds 
2. 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. 

• Add 

1. Salt 
2. Coriander powder 
3. Turmeric powder 
4. Kashmiri chili powder 
5. 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. 

Dry Sabzi with amchur