Kamal Kakdi ki Subzi is a savory mix made from root vegetable lotus stem and green peas in a flavorful spicy mix. Lotus stem (kamal kakdi) grows in ponds and it is a powerhouse of nutrients, which are stored in it’s roots.
Find out other rare ingredient preparations like Split Moong Dal Pakora Curry – Taazi Mangori, Jackfruit Veg (Kathal ki Subzi) – Again a mom special and Bajre ki Khichdi | Pearl Millet Khichdi.
I absolutely love kamal kakdi but again a veg which we hardly get in Pune. This time when I visited Meerut, I told mom to source the stems and make this for me. I don’t think I have eaten kamal kakdi in last decade.
The recipe is very simple and you cook it like any vegetable. It tastes especially well with peas though. You can add potatoes also if you like. My mother prefers adding tomatoes to many of the dry veggies which lends a sour taste as well as interesting twist to the recipe.
The lotus stem is crunchy and firm. A must try dish if you have never eaten it.
Kamal Kakdi ki Subzi
- 3 lotus stems kamal kakdi
- 1 cup peas shelled
- 2 tomatoes chopped
- 1 tbsp mustard oil
- 2-3 green chilies chopped
- ½ tsp cumin seeds jeera
- 1 tsp gram flour besan
- ¼ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- ½ tsp red chili powder
- a pinch asafetida
- to taste salt
- grated cottage cheese paneer for garnishing
- fresh cilantro coriander leaves for garnishing
- Heat oil in a pan, and gently roast all the spices. Add gram flour and further roast. Add green chilli and chopped tomatoes. Cook slightly.
- Now add both peas and kamal kakdi to the prepared masala and cook covered on low flame till tender. Garnish as desired. Serve hot with chapatis or paranthas.
- You can even make kamal kakdi in gravy form. Will share the recipe if I get another batch of the lotus stems in Pune.
- The recipe is very simple and you cook it like any vegetable. It tastes especially well with peas though. You can add potatoes also if you like.