Lotus Stem In White Gravy

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 saute for another 15 minutes stirring constantly until the lotus stems are tender and the gravy is creamy.
  • Serve hot.