500 g (1.1 lb) Lotus stems (kamal kakri)
2 cups (500 ml) 16 fl oz Water
1 tbsp (5 g) Aniseed (saunf) powder
1 tsp (2 g) Ginger powder (sonth)
2 Black cardamom (badi elaichi), lightly crushed
2 Bay leaves (tej patta)
4 Black peppercorns (sabut kali mirch)
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
a pinch Asafoetida (hing)
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1/2 tsp (1 g) Garam masala
2 tbsp (30 ml) 1 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti elaichi), crushed
2 cups (500 ml) 16 fl oz Water
1 tbsp (5 g) Aniseed (saunf) powder
1 tsp (2 g) Ginger powder (sonth)
2 Black cardamom (badi elaichi), lightly crushed
2 Bay leaves (tej patta)
4 Black peppercorns (sabut kali mirch)
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
a pinch Asafoetida (hing)
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1/2 tsp (1 g) Garam masala
2 tbsp (30 ml) 1 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti elaichi), crushed
method
1. Scrape the lotus stems. Cut into 2 inch cylindrical pieces. Wash well to remove all traces of mud.
2. Boil the lotus stems. Add aniseed powder, ginger powder, black cardamom, bay leaves, black cumin seeds, black peppercorns, asafoetida, and salt. Boil for 15 minutes on high heat.
3. Whisk the yoghurt and garam masala until smooth. Add to the pot and cook for 5 minutes on high heat, till the gravy thickens. Then simmer for a while.
4. In a another pan, heat the oil and saute the cloves and green cardamom. Add to the pot and cook for a few more minutes. Serve hot with boiled rice.
2. Boil the lotus stems. Add aniseed powder, ginger powder, black cardamom, bay leaves, black cumin seeds, black peppercorns, asafoetida, and salt. Boil for 15 minutes on high heat.
3. Whisk the yoghurt and garam masala until smooth. Add to the pot and cook for 5 minutes on high heat, till the gravy thickens. Then simmer for a while.
4. In a another pan, heat the oil and saute the cloves and green cardamom. Add to the pot and cook for a few more minutes. Serve hot with boiled rice.
serving amount
serves: 4 - 6
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