Lotus Stem Korma - Kamal kakdi korma
Ingredients
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250 gm lotus stems
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Salt to taste
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1/2 tsp chilli powder
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1/2 tsp garam masala
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2 Tbsp oil
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1 tsp cumin seeds
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1/4 tsp asafoetida
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1/2 cup yoghurt
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1 Tbsp chopped coriander leaves to garnish
For paste
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1 Tbsp chopped ginger
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1 tsp cumin seeds
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2 tsp coriander seeds
Method
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Peel the outer layer of the lotus stems and wash well. Soak in the plenty of water for some time to remove the mud inside the stem.
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Slice the stems into 1/2 cm thick pieces.
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Boil 4 cups of water and add the sliced lotus stems.
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Simmer till tender. It will take about 30 minutes. For checking it should be press with a slight pressure. Drain the water and cool.
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Make the paste of paste ingredients with some water and add in to the boil lotus stem and mix well.
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In a heavy-based pan, heat the oil.
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Add the cumin seeds and asafoetida.
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When the seeds splutter, add the vegetable mixture and stir well.
- Add salt, chilli powder and garam masala.
- Add the yogurt and cook over high heat till the liquid evaporates.
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Garnish with chopped coriander leaves.
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Serve hot with chapatti or parathas.