Lotus stem also known as Kamal Kakri

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

Lotus Stem With Potatoes

How cliché is the phrase “Lotus retains its beauty even though it is surrounded by muck”? Lotus symbolizes purity of mind and thought while amidst the impurity of the worldly affairs. Lotus is the National flower of India.

Each time I see this beautiful flower in a dirty pond, I am reminded of its goodness. It inspires art, religion, and folklore from times immemorial.

But, what about the lotus root, have you given a thought to its’ roots? It’s down there in the muck, dirty and coated with mud. You have to scrub it well before you can even use. It is relished for its taste and its nutritional value, not a thought is given to its origin in muck and mud.

Lotus stem is an interesting vegetable that changes its nature from the way you cook it. Have it raw, its bitter; cook and it has very unique, crunchy texture; stew and it turns starchy. Besides its high dietary fiber, Lotus stem is very rich in iron and calcium content. It is highly recommended for pregnant women. People with chronic complain of constipation can also profit from its use.

Unfortunately, you don’t see this Lotus stem at every vegetable vendor in Mumbai. You may find this mainly at specialized vegetable stalls. But whenever I see it, I am reminded of my mom’s experiments in the kitchen. Mom used to clean each pore with a matchstick, and cooked differently each time, sometimes in curry, sometimes bind them as koftas and sometimes make patties for evening snack. Mom made them in combination with carrots, or with potatoes or mushrooms. Whatever combination she chose, she always made a tasty meal.

This week I made lotus stem with potatoes.

Ingredients:

2 medium size onions

2tbsp mustard oil

2 green chilies

1tsp-grated ginger

4-5 cloves crushed garlic

2 medium tomatoes

1tsp turmeric powder

2tsp coriander powder

1tsp cumin powder

1tsp red chili powder

1tsp garam masala

2 medium size potatoes

200gms lotus stems

salt to taste

1tsp lime juice

coriander leaves for garnishing.

Method:

Step 1

In a heavy base pressure cooker, cook finely chopped onions in 2tbsp oil

Step 2

Cook till the color changes to light brown.

Step 3

Add ½ cup water

Step 4

Add crushed garlic, grated ginger and chopped green chilies.

Step 5

Add chopped tomatoes

Step 6

Add turmeric powder, coriander powder, cumin powder, Garam masala, red chili powder and salt

Step 7

Mix and mash till masala begins to dry.

Step 8

Add the chopped potatoes and chopped lotus stems

Step 9

Mix and stir till it begins to stick to the sides. Add 1 cup water.

Step 10

Pressure cook till 3 whistles

Step 11

Garnish with coriander leaves and lime juice.

Serve with hot buttered parathas.