Bhuni hui Kamal Kakdi

Ingredients:

Kamal Kakdi (Lotus Stem) - 250 grams
Salt - 1 tsp or as per taste
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1.5 tsp
Hing (Asafoetida) - 1/4 tsp
Yogurt - 1/2 cup
Coriander leaves - 1 tbsp
Ginger (chopped) - 1 tbsp
Coriander seeds - 2 tsp

Method:

1. Wash and peel the outer layer of the lotus stems  
2. Slice the stems into 1/4 cm thick pieces and wash them nicely
3. Boil 4 cups of water and add salt, sliced lotus stems
4. Simmer till tender. Takes about 30-45 minutes. Should press with a slight pressure. Drain and cool.
5. Grind ginger, coriander seeds and 1 tsp cumin seeds

6. Add 2 tbsp water in it and again grind to get a fine paste
7. Add the ground ingredients in the boiled kamal kakdi
8. In a heavy-based pan, heat the oil.
9. Add 1/2 tsp cumin seeds and asafoetida.
10. When the seeds splutter, add the vegetable mixture and stir well.

11. Cover and cook for 3-4 minutes on low heat

12. Open the lid, stir and again cover and cook for 2-3 minutes on low flame
13. Add the yogurt and cook over high heat till the liquid evaporates.
14. Serve hot, garnished with chopped coriander leaves as a side dish with any meal

Tips to Remember:

• Wash lotus stem pieces carefully as they are often caked with dry mud.
• You can add more spices as per your choice like black pepper, cloves, cinnamon while making the ginger paste
• Before adding yogurt, make sure to whip and make it smooth so that it doesn't curdle when added in the vegetable
• You can add coriander powder in place of coriander seeds, altough coriander seeds give a fresher flavour and taste