Lotus Stem Curry (Kamal Kakri)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound lotus roots 4 tablespoons vegetable oil 3 teaspoons Garlic Puree
3 teaspoons Ginger Puree 1/2 Spanish onion, peeled and finely chopped 2 tomatoes, chopped
4 tablespoons chopped fresh cilantro leaves salt to taste SPICES 1: 2 teaspoons cumin seeds
SPICES 2: 1 teaspoon turmeric 1 teaspoon ground red pepper (cayenne) 2 teaspoons Garam Masala (storebought or homemade)



1 Wash, scrape, and trim the lotus roots. Cut into small cubes, then boil in water until tender. Times vary according to the density of the particular root. If using canned, cube, wash, and set aside.
2 Heat the oil and add Spices 1. When they crackle, add the garlic and ginger purees, and stir-fry for 1 minute.
3 Add the onion and stir-fry until golden (about 5 minutes).
4 Add Spices 2, tomato, lotus, and cilantro leaves. Simmer for about 10 minutes, then salt to taste.

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