About Lotus Stem recipe
Kamal Kakhdi, known as Bheh in Sindhi and Lotus Root in English, is a popular dish in Sindhi cuisine. In Kashmir, it is called Nadru and in Punjab, it is referred to as Bhasinde. The great thing about this dish is that it doesn’t require fancy ingredients. It can easily be made with simple, everyday ingredients found at home.
Kamal Kakhdi (Lotus Root) is not only delicious but also highly nutritious. It is typically cooked with potatoes and can be prepared both in a gravy form or as a dry dish. There are several health benefits of consuming Kamal Kakhdi.
Firstly, it helps reduce stress and is beneficial for both hair and skin. It contains a high amount of iron, which aids in increasing hemoglobin levels in the blood. It strengthens the digestive system and provides relief from problems like constipation.
Kamal Kakhdi is rich in Vitamin C, Vitamin B6, and fiber, all of which are helpful in boosting immunity. It provides energy to the body and also helps in controlling blood sugar levels.
Kamal Kakhdi is packed with various essential nutrients. It is rich in fiber, protein, iron, potassium, and Vitamin C. Not only can it be used to make a vegetable dish, but it can also be used to prepare fritters (pakodas), pickles (achar), and soups.
For making the Kamal Kakhdi vegetable, I have used a pressure cooker. This helps save time as it takes longer to cook in a pan (kadhai). Using a pressure cooker makes the process much quicker while retaining the flavor and nutrients.
You can easily serve Kamal Kakhdi during lunch or dinner. It not only enhances your meal but also tastes absolutely delicious. The Kamal Kakhdi vegetable pairs wonderfully with roti, plain paratha, or plain rice, making it a versatile and flavorful addition to your meal.
Kamal Kakhdi grows in muddy waters, which is why some people hesitate to eat it. However, if you wash it thoroughly and clean it well before cooking, the taste will surely make you want to eat it again. You can store the Kamal Kakhdi vegetable in the fridge for up to one day. However, the real taste of the dish comes from its freshness, so it’s best enjoyed fresh.
However, even if you eat it the next day, it still tastes great. So, let’s not waste any more time and start making Kamal Kakhdi ki sabzi. If you liked this recipe, I kindly request you to click on the link below to read more such recipes.
Subtitle
About Lotus stem recipe
Ingredients
How to make Lotus stem
Tips
Ingredients
Lotus Root (Kamal Kakhdi) – 3 medium
Tomatoes – 2 medium
Potatoes – 2-3
Ginger – 1 inch
Onions – 4-5 small
Oil – 5-6 tablespoons
Green Chilies – 2-3
Bay Leaves – 1-2
Cloves – 4-5
Black Pepper – 10-12
Star Anise – 1
Cardamom – 2
Mace (Javitri) – 3-4
Nutmeg – 1/2
Cinnamon – 1
Salt – to taste
Red Chili Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Kashmiri Red Chili Powder – 1/2 teaspoon
Garam Masala – 1/2 teaspoon
Coriander Leaves – for garnish
How to make Lotus stem
To make Kamal Kakhdi ki sabzi, first peel the lotus root using a peeler and cut it into small pieces, about 1/2 inch in size. In a bowl, add water and salt, and heat it. Add the lotus root pieces to this water to remove any dirt inside.
Next, take a pressure cooker and add the lotus root to it. Cook for 7-10 whistles so it becomes soft.
Now, take a non-stick pan and heat some oil in it. Once the oil is hot, add the whole spices. Then add the chopped onions and sauté them well. Once the onions are browned, add tomatoes, ginger, salt, red chili powder, and coriander powder. Add 1 to 1.5 cups of water and bring it to a boil. Once it boils, add the Kashmiri red chili powder and mix well.
Now, add the chopped potatoes and boiled lotus root to the mixture. Add some water, cover the pan, and let it cook. Once the potatoes are tender, remove the lid, add green chilies and garam masala, and mix it well. Garnish with fresh coriander leaves.
Serve this Kamal Kakhdi sabzi with plain rice or roti for a delicious meal.
Tips
You can also make lotus root in a pressure cooker. After frying the onions, add the lotus root pieces and give it 7-8 whistles. Once the lotus root is soft, add the potatoes and give it 2-3 more whistles.
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