Lotus Root Bhaji/Sabji
Kamal Kakari ki Sookhi Sabji
Reeta Kumar
Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook them whole in an oven. It can also be added to various meat curries or grated and made into Vegetable Koftas. If buying fresh, select the ones with both end unbroken, as broken ones often have a lot of mud and rubbish inside. Tinned ones are also very good and easier to make, but the flavour is not the same-Mamta.
Serves 4
Ingredients
300 gm. tin or fresh lotus roots (Kamal Kakri or Kamal Gatta or Bhein/Bhain/Bhen). Fresh taste better than tinned ones.
2 medium or 1 large potato
1 large or 2 small onions, peeled
1/2 inch piece of ginger peeled and grated
1 tbsp. cooking oil
1 tsp. cumin seeds
1 small pinch of asafoetida
1/2 tsp. turmeric powder
1/4 tsp. chilli powder 1 tsp. of coriander powder
Salt to taste
1/2 tsp. Garam Masala
1 tbsp. chopped coriander leaves for garnish
Instructions
Wash and scrape the potatoes lightly. Then cut into small pieces if about an inch, inch and a half.
Wash and scrap the skin of fresh lotus roots. Slice into 2 mm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
Add ginger and fry for a few seconds.
Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
Stir in garam masala.
Adjust salt and chillies to your own taste.
Turn heat off and add fresh coriander leaves.
Serve with Chapatties or Plain Parathas.
