Kamal Kakdi ki Subzi
by Tarla Dalal
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Added to 6 cookbooks
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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!
- 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.
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