Kamal Kakdi Sabzi

Ingredients

Instructions

1. 1

   Rinse the lotus stem slices very well, rubbing away any trapped grit from the holes. If the slices are very large, cut them into halves. Keep them ready while you measure the spices.

2. 2

   Heat the oil in a wide frying pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not dark.

3. 3

   Add the chopped green chili and stir for a few seconds. Add the lotus stem and sauté for 3-4 minutes so the slices get lightly glossy and start to pick up a little color.

4. 4

   Lower the heat slightly and add the turmeric, ground coriander, red chili powder, and salt. Stir well to coat every slice evenly; adding spices on slightly lower heat prevents scorching and bitterness.

5. 5

   Pour in the water, cover, and cook on medium-low heat for 8-10 minutes, stirring once or twice, until the lotus stem is tender but still slightly crisp in the center. If the pan dries out before it softens, add 1-2 tablespoons more water.

6. 6

   Remove the lid, raise the heat to medium, and cook off any remaining moisture for 2-3 minutes. Add the amchur and lemon juice, then toss well so the sabzi tastes bright and lightly tangy.

7. 7

   Turn off the heat and finish with chopped fresh coriander leaves. Serve hot with roti, paratha, or dal and rice.

Nutrition per serving

Notes

• •Buy lotus stem that is firm and pale, without a sour smell or slimy surface.
• •If using pre-sliced lotus stem, rinse extra thoroughly because mud often hides in the holes.
• •For a softer texture, cook covered 2-3 minutes longer; for a crisper sabzi, uncover sooner and sauté a bit more.
• •This pairs especially well with plain roti and yogurt-free dal for a simple vegan meal.

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