Kamal kakdi (lotus root) kofta curry

• Servings: 3-4
• Boiling time: 15 minutes.
• Preparation time: 10 minutes.
• Making Kofta time:6-8 minutes.
• Frying time: 5-6 minutes(each batch).
• Making curry time: 12-15 minutes.
• Total time: 54 minutes

Do you know mainly there are two varieties of lotus root; one variety has seven holes, which is good for soup and chips as it is softer. Nine holes varieties are a bit harder in comparison to seven holes varieties but good for salad, pickles and stir fries. 

The lotus roots are used raw, fried, boiled, baked and many other ways for culinary uses  since ages.

sometimes I used to prepare kofta from this root; which is unbelievably delicious. 

I have already uploaded “Lotus Root Kabab” “Lotus root ki sabji”.

Ingredients:

• Kamal kakdi (lotus root): 250 gm
• Besan chick pea flour: 3 tablespoon
• Onion: 2 no. (Large)
• Tomato: 2 no. (Medium)
• Lemon juice: 1 teaspoon
• Ginger: 2 teaspoon (paste)
• Garlic: 1 teaspoon (paste)
• Cumin: 1 teaspoon
• Bay leaf: 2 no.
• Salt: 1 tablespoon (as per taste)
• Red Chilli 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; chop the lotus stem into 4 to 5 inch long pieces.
2. Put it into salted water bowl.
3. Chop onion, make paste.
4. Grate the tomatoes.
5. Chop coriander leaves.

Method:

1. Put the lotus stem into cooker with 2 cup of water, half teaspoon of salt and 1 teaspoon of lemon juice.
2. Place cooker on high flame, and bring to full cooking pressure; reduce the heat on low continue to cook it about 10-15 minutes.
3. Let it be cool; 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 chilli, 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 on high flame  for 3-4 minutes or the kofta (ball) till it turns golden brown in colour from all sides. Keep aside.

For making curry:

1. 1. Take a fry pan. Heat the oil, put cumin seed, bay leaf. Sputter for few seconds.
   2. Add onion paste saute on high flame for couple of minutes or till golden in colour.
   3. Add grated tomato and continue to saute for 3-4 minutes on medium flame.
   4. Add garlic and ginger paste; chilli powder, turmeric powder, salt and coriander powder, continue to fry for couple of minutes.
   5. Add 400 ml water, cook on lower flame  with lid on until it starts to boil; add Garam masala powder. Put fried kofta and cover it.
   6. Put off the flame.
   7. You can serve it after 5 minutes; garnish with coriander leaves and fried cashew nut.

Serve hot with rice or chapati

 

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