Kamal Kakdi ki Subzi recipe - How to make Kamal Kakdi ki Subzi
Main procedure- Wash the lotus stem well. Peel and slice into ¼" thick roundels and parboil in 4 cups of water with turmeric and salt.
- Drain and keep aside.
- Heat 1 tablespoon of oil in a pan and cook the brinjal pieces in it on a slow flame until soft.
- Blend the brinjal pieces and tomato pulp in a blender to a smooth paste. Keep aside.
- Heat the remaining 3 tablespoons of oil and sauté the cloves, cinnamon and bayleaves in it for 1 minute. Add the onion paste and sauté till it turns translucent.
- Add the tomato-brinjal paste, turmeric powder, coriander-cumin seed powder, chilli powder and salt. Cook till the oil separates from the gravy.
- Add the cooked lotus stem, dry mango powder and ¾ cup water and simmer for a few minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
| Energy | 167 cal |
| Protein | 1.2 g |
| Carbohydrates | 6.3 g |
| Fiber | 2.8 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Sodium | 7.3 mg |