LOTUS STEM CURRY

Lotus stem/root also known as kamal kakdi or bhay makes for a delectable curry or side dish, today I made it punjabi style today but I also love it the kashmiri way, in a yakhni or as nadru churma/monje, you see it is called nadru in kashmiri :), any thing you call it, it is so exquisitely beautiful with a earthy flavor that sort of soaks up whatever you put it in.Fresh stems are crisp and crunchy and have a snap to them, here's how you can prepare a delicious curry with it:

There are no hard and fast rules in preparing this kind of a curry, just play along with what you have!.Take about four stems and scrape the top just like you would scrape radishes or carrots, remove top and bottom woody part, now slice somewhat diagonally into longish discs, as you will be able to see that they have a lot of mud sticking to them because they grow in muddy waters, so with a jet spray remove as much dirt as is visible, those who do not have a jet spray tap, wash them well in plenty of running water, as an extra precaution to avoid any grit getting into the curry, I boiled them for 15 minutes, till a fork inserted into one of the discs slips in softly.drain and keep aside.

Mince one large onion with 4-5 cloves garlic and a 1 inch piece ginger, fry in 2 tbsp oil till brown, while onions are browning, heat some more oil in a pan and fry the lotus stem discs till lightly colored, drain and keep aside.Add 1 large pureed tomato to the browned onions along with 1 finely chopped green chilli, 1 tsp garam masala and salt, cook till masala leaves oil, add the fried discs, cook for another 15-20 minutes, adjust seasoning, serve hot with chapatis/basmati rice.ENJOY!

As Diwali is right round the corner, my garden in full of lovely marigolds grown specially for the Diwali pooja :)

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