Kamal kakdi (lotus root) kofta curry

Ingredients:

  • Kamal kakdi (lotus root): 250 gm
  • Besan chick pea flour: 3 tablespoon
  • Onion: 2 no. (Large)
  • Tomato: 2no. (Medium)
  • Lemon juice: 1 teaspoon
  • Ginger: 2 teaspoon (paste)
  • Garlic: 1teaspoon (paste)
  • Cumin seed: 1teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 tablespoon (as per taste)
  • Red Chilly powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Mustard Oil/any cooking oil: 2 tablespoon
  • Oil: for frying
  • Fresh coriander: 50 gm.
  • Cashew nut: 10-15 no.
  • Fresh cream: 2 table spoon(optional)

Preparation:

  1. Wash and peel off the lotus stem
  2. Cut the lotus stem into 4 to 5 inch long pieces.
  3. Put it into salted water bowl.
  4. Chop the onion, and make paste.
  5. Grate the tomatoes.
  6. Chop coriander leaves.

Method:

  1. Put the lotus stem into cooker with 2 cup of water, half teaspoon of salt and 1teaspoon of lemon juice.
  2. Place cooker on high flame, and bring to full cooking pressure.
  3. Reduce the heat on low flame and cook it about 10-15 minutes.
  4. Allow cooker to cool.
  5. Drain the water and wash the pieces under tap water, clean properly and keep aside.

For making kofta:

  1. Grate the lotus stem.
  2. Add besan, chopped coriander, green chilly, cashew nut and salt combine all ingredients in a bowl, mix well to make dough.
  3. Shape it in small ball.
  4. Heat the oil in a kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.

For making curry:

  1. Take a fry pan.  Heat the oil, put cumin seed, bay leaf. Sputter it for few seconds.
  2. Add onion paste and sauté on high flame till golden brown.
  3. Add grated tomato and continue to sauté for 3-5 minutes.
  4. Add garlic and ginger paste. Stir it.
  5. Add chilly, turmeric, salt and coriander powder, Stir it.
  6. Add 400 ml water and cover the lid.
  7. Cook on lower flame and boil it.
  8. Add Garam masala powder. Put fried kofta and cover it.
  9. Put off the flame.
  10. You can serve it after 5 minutes.
  11. Garnish with coriander leaves and fried cashew nut.

Serve hot with rice or chapati

 

CC BY-NC-SA 4.0 Kamal kakdi (lotus root) kofta curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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