Lotus stem stir fry / kamal Kakdi ki sabji
Lotus root or stem is a root vegetable from India and China, used widely in Indian, Chinese, and Japanese food. They are the edible parts of the lotus flower which is found underwater. It is usually crunchy and is fairly sweet and has a flavor like a water chestnut. It has a delicate flavor.
Lotus stem stir fry / kamal Kakdi ki sabji
Lotus root or stem is a root vegetable from India and China, used widely in Indian, Chinese, and Japanese food. They are the edible parts of the lotus flower which is found underwater. It is usually crunchy and is fairly sweet and has a flavor like a water chestnut. It has a delicate flavor.
Open in Cookpad AppSteps
- 1
Cut the lotus stem in round shapes like I showed in the picture and wash it properly.
- 2
Then pressure cooks the lotus stem until 3 to 4 whistles. Remove it and keep it aside.
- 3
Heat a pan and add 2 tsp refined oil.
- 4
Add half tsp cumin seeds and chopped onions and saute it for 2 to 3 minutes.
- 5
Add the boiled lotus stems and saute them for 2 to 3 minutes again.
- 6
Add salt as per your taste and again saute it for 2 to 3 minutes.
- 7
Finally, add 4 tbsp milk and saute it well and immediately remove it from the gas.
- 8
Serve it hot with steamed rice. Enjoy!
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
Garlic Roasted Brussel Sprouts
-
-
-
Garlic Roasted Brussel Sprouts
-
Fish onion and tomato masala chatpaty fish
-
-
-
-
-
Comments