200 gm lotus stem (kamal kakdi)
mustard oil for frying
250 ml milk
water as required
1 tsp cinnamon powder
250 gm curd
1/2 tsp ginger powder
2 bay leaves
a pinch of asafetida
2 tbsp aniseed powder
2 tbsp desi ghee
1 tsp shahjeera
- scrape and wash the kamal kakdi, and cut them into four long cylindrical pieces.
- heat the mustard oil In a pan and fry the lotus roots pieces till done.
- bring the milk, water, two cardamom and half tsp cinnamon powder to a boil.
- add the fried lotus root pieces and continue to simmer for about 15 to 20 minutes.
- keep aside.
- boil the curd in another pan, stirring continuously to prevent curdling.
- add the remaining cardamom, cinnamon powder, ginger powder, cloves, bay leaves, asafetida and aniseed powder and simmer for about five minutes.
- add the boiled lotus stems (kamal kakdi) to the gravy and cook for five minutes.
- just before serving, heat the desi ghee and season with shahjeera.
- pour over the curry, stir well and serve hot.