The other day, one of
my friends, who returned from her Kashmir trip had an urge to eat the delicious
lotus root that she had so enjoyed in Kashmir. Unfortunately, she could not
find in the market in Delhi. It’s a rare thing and not many vegetable vendors
sell it. This is usually available at Chinese stores as canned food or if you
like fresh stem, then it is normally found in the areas where Sindhi community
lives. Lotus stem, also known as Kamal Kakri or Bhien, it is regularly cooked
in Sindhi homes.
I had posted in detail
the recipe of 'Lotus stem in potatoes' at http://papadchai.blogspot.in/2014/03/lotus-stem-with-potatoes.html
I have this recipe
‘Bhugal Bhee Vadi’ in my cookbook #SindhiCuisine on page 64. My friend Anita
Mantri, tried the recipe and send me back her feedback. She writes “It bought back nostalgic memories when your mom fed us with utmost
love. It was so close to the original taste.”
Lotus stem made its
regular appearance in my home during growing up years. Mom used to spend hours
cleaning each pore of the stem with a cotton bud. I used to hate the hair-like fiber
that would cling to my cheek as I took the bit off the cooked chunk.
Lotus stems were cooked
during every family festivals and celebrations, it was considered as the
favorite vegetarian substitute. Being very versatile, sometimes it was mashed
and rolled into koftas to make kofta curry, sometimes coated with gram flour
and deep fried, sometimes chopped finely and paired with carrots and sometimes
clubbed with dried mushrooms. In every style it tasted fabulous. Crunchy,
delicate, water chestnut like flavor and visually appealing too I enjoyed it a
lot.
Today I wanted to make
lotus stem again, but there were no onions in my pantry. Should I make Chinese
or should I stick to Indian style. My maid had already made chappatis for me,
so Chinese was out, couldn’t possibly eat Chinese with chappatis. No way.
The next option was to
make in tomatoes. So here is my recipe of Lotus Stem in Tomato gravy.
Ingredients
200gms lotus stem
200gms potatoes
1tbsp oil
1 crushed cardamom
pinch of asafetida
2-3 curry leaves
1/2inch grated garlic
1 large tomato
1/2tsp turmeric powder
salt to taste
coriander leaves for
garnishing
Method
1. The delicious lotus stem should be cut into thin
strips at a slant and pressure-cooked.
2. In a pan heat oil.
3. Add cardamom, asafetida, curry leaves, ginger and
tomatoes.
4. Add potatoes and lotus stem.
5. Add turmeric powder and salt.
6. Add half of cup water.
7. Cover and let it cook till potatoes are tender.
8. Garnish with coriander leaves.
Serves 2 persons
