Lotus Stem In White Gravy Recipe

Find out how to make lotus stem in white gravy.

Ingredients:

500 gm lotus stem (kamal kakdi)
500 gm yoghurt (dahi)
100 gm ghee
25 gm dry ginger powder (saunth)
25 gm green cardamom powder
50 gm fennel powder (saunf)
2 gm bay leaves (tej patta)
5 gm asafetida (hing)
salt to taste

How to make Lotus Stem In White Gravy:

Chop the lotus stems into 1/2 inch pieces.
Whip the yoghurt in a bowl.
In a pan boil 1 litre of water and boil lotus stems for 10 minutes.
Drain out the kamal kakdi and keep aside.
In a pan add all the ingredients and sauté for another 15 minutes stirring constantly until the lotus stems are tender and the gravy is creamy.
Serve hot.

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