Kamal Kakdi ki Subzi
by Tarla Dalal
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:
Makes 4 servings
1/2 kg lotus stem (kamal kakdi / bhein)
1 cup peeled and chopped brinjals (baingan / eggplant)
1 cup chopped tomatoes
2 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
2 bayleaves (tejpatta)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tsp dried mango powder (amchur)
4 tbsp oil
salt to taste
To Be Ground Into An Onion Paste
1 cup chopped onions
1 tsp chopped ginger (adrak)
4 small garlic (lehsun) cloves
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- 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 per serving
| Energy | 167 cal |
| Protein | 1.2 g |
| Carbohydrates | 6.3 g |
| Fiber | 2.8 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 295.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 18 mg |
| Folic Acid | 24.4 mcg |
| Calcium | 39.9 mg |
| Iron | 0.6 mg |
| Magnesium | 14.3 mg |
| Phosphorus | 39.1 mg |
| Sodium | 7.3 mg |
| Potassium | 161.9 mg |
| Zinc | 0.2 mg |
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Please let know, alternate options for brinjal, in this recipe.
I tried this recipe. Its delicious. I have not eaten such kamal kakdi sabzi before. Will cook again.
Tasty with an awesome onion paste.