Kamal Kakdi ki Subzi

Kamal Kakdi ki Subzi

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Lotus stems taste very similar to water cress (singoda), and acquire an exotic flavour in this innovative gravy which combines tomatoes and brinjal. The roundels look like pretty small wheels, adding visual appeal also to this tasty dish!

Kamal Kakdi ki Subzi recipe - How to make Kamal Kakdi ki Subzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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    Main procedure
  1. Wash the lotus stem well. Peel and slice into ¼" thick roundels and parboil in 4 cups of water with turmeric and salt.
  2. Drain and keep aside.
  3. Heat 1 tablespoon of oil in a pan and cook the brinjal pieces in it on a slow flame until soft.
  4. Blend the brinjal pieces and tomato pulp in a blender to a smooth paste. Keep aside.
  5. 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.
  6. Add the tomato-brinjal paste, turmeric powder, coriander-cumin seed powder, chilli powder and salt. Cook till the oil separates from the gravy.
  7. Add the cooked lotus stem, dry mango powder and ¾ cup water and simmer for a few minutes.
  8. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy167 cal
Protein1.2 g
Carbohydrates6.3 g
Fiber2.8 g
Fat15.2 g
Cholesterol0 mg
Sodium7.3 mg


Kamal Kakdi ki Subzi
 on 27 May 18 12:51 PM

I tried this recipe. Its delicious. I have not eaten such kamal kakdi sabzi before. Will cook again.
Tarla Dalal
28 May 18 03:05 PM
   Hi Thank you for your kind words.Do try more and more recipes and let us know how you enjoyed them. Happy cooking !!
Kamal Kakdi ki Subzi
 on 05 Jun 16 07:11 PM

Kamal Kakdi ki Subzi
 on 01 Jan 13 10:19 AM

Tasty with an awesome onion paste.