Kamal Kakdi Recipe

• 2 Medium pieces lotus stem, cut and peeled into 1/2 inch thick slices
• 2 Finely chopped onion
• 2 Chopped tomatoes
• 1 Inch piece ginger, chopped
• 8-10 Garlic flakes, crushed
• 2-3 Green chillies-deseeded and chopped
• 1/2 tsp Amchoor
• 1/2 tsp Garam masala
• 2 tsp Lemon juice
• 2 tbsp Ghee
• 3/4 Cup well beaten curd
• Water as required
• Salt as required
  
  Sabut Garam Masala:
• 1 Moti elaichi
• 1 Inch stick cinnamon
• 1/2 tsp Cumin seed
• 2-3 Laung
  
  Mirch Masala:
• 2 Dry red chillies
• 1/2 tsp Pepper corns
• 1 tsp Coriander seeds
• 1/4 tsp Black cumin seeds

• Take a skillet and add 4-5 cups water with 2 tsp salt and 2 tsp lemon juice to it, bring it to a boil.
• Add the lotus stem to it and cover it.
• Simmer over low heat for about 15 minutes.
• Drain out the liquid, set aside.
• Now heat ghee in a pan and add all the sabut garam masala to it, fry it for about 1 minute.
• Combine the chopped onions with it and cook until light brown.
• Add ginger, green chillies, mirch masala and garlic to it and cook for a minute.
• Beat the curd and add it to the onions, keep stirring.
• Cook it for about 5 to 7 minutes until the ghee separates.
• Combine the chopped tomatoes, salt, garam masala and amchoor with it and fry until the ghee separates.
• Add 1/2 cup water to it and bring it to a boil.
• Add the boiled pieces of lotus stem and cook for about 5 to 7 minutes.
• Cover and simmer over low heat for about 10 minutes.