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Tangy Lotus Roots |
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Serves: 4
Print this Recipe
(Kamal-Kakdi ki Sabzi)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
Lotus roots (kamal-kakdi or bhain) are the buff-colored, tube-like roots of the lotus plant (also called the water lily). They have 10 holes that run the length of the whole root, and when you slice them, these holes give it a very attractive, naturally lacy appearance (somewhat like pasta wheels) that is dramatically different from any other sliced vegetable. Serve this dish with any curry or dal (legume dish).
Fresh lotus roots are available at Asian and Indian markets. Choose the clean-looking roots with smooth, blemish-free skin. If fresh roots are not available, try the canned ones, drained; they are quite good.
1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 pound fresh lotus roots
2 tablespoons peanut oil
1 medium onion, cut in half lengthwise and thinly sliced
1 large tomato, coarsely chopped
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup water
1/4 cup finely chopped fresh cilantro, including soft stems
1 teaspoon mangos powder
1/4 teaspoon Garam Masala
1. Prepare the ginger-garlic paste. Then, wash the lotus roots well outside and inside by allowing running water to flow through the length of the root. Then peel and slice them on the diagonal into thin rounds.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion until golden, stirring, 5 to 7 minutes. Add the ginger-garlic paste, tomato, and green chili pepper and cook about 1 minute.
3. Add the coriander, turmeric, and salt, then the lotus roots and water, cover the pan, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lotus roots are crisp-tender, 5 to 7 minutes. (Cook longer for a softer texture.) Mix in the cilantro and mango powder, transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Tangy Lotus Roots comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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