2 medium pieces lotus stem (kamal kakadior), cut and peeled into 1/2 inch thick slices
2 tblsp ghee
2 finely chopped Onion (Pyaj)s
1 inch piece ginger (adrak)-chopped
2-3 nos green chillies-deseeded and chopped
8-10 crushed garlic (lasan) flakes
3/4 cup well beaten curd (dahi)
2 chopped tomato (tamatar)es
3/4 tsp salt (namak)
1/2 tsp garam masala
1/2 tsp amchoor
sabut garam masala:
1 moti elaichi
2-3 clove (laung)s
1 inch stick cinnamon (tuj/dalchini) (dalchini)
1/2 tsp cumin seed (jeera)s
2 dry red chilli (lal mirch)es
1 tsp coriander seeds
1/2 tsp pepper corns
1/4 tsp black cumin seed (jeera)
- Boil 4-5 cups water with 2 tsp salt and 2 tsp lemon juice. Then add the lotus stem to it and cover it. Simmer at a low flame for about 15 minutes. Then drain out the liquid and keep aside.
- Now heat the ghee in a handi and then after reducing the flame, add all the garam masala to it. Wait for 1/2 -1 minute till the cumin seeds turns the color.
- Add the chopped onions and cook till light brown. Then add ginger and green chillies.
- Now add the freshly powered mirch masala. Then add garlic and cook for a minute.
- Beat the curd and add to the onions, stirring continuously. Then cook for 5-7 minutes till the ghee separates.
- Now ad the chopped tomatoes, salt, 1/2 tsp garam masala, 1/2 tsp amchoor and fry till the ghee separates.
- Add 1/2 cup of water. Boil; add the boiled pieces of lotus stem. Cook for 5-7 minutes. Cover and simmer on a low flame for 10 minutes.
- Serve hot.