Kamal Kakri (Bhein) slices (Lotus stem slices)

Ingredients:

Kamal Kakri – 250 gm

Besan (Gram flour) – 2 tbsp

Jeera- 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder- 1/2 tsp

Coriander powder (Sooka Dhania powder) – 1/2 tsp

Anardana – 2 tsp

Oil – 2 tbsp

Salt – to taste

Green chillies, sliced as julienne – 3 nos.

Method :

Wash Kamal kakris well. While buying kamal kakris, preferably buy those with both ends closed so that less mud gets in and it is easier to clean them.

Peel the kamal kakris and cut them into thin diagonal slices. Boil them in the pressure cooker with 1 cup of water until tender. Drain and keep aside.

Roast the besan using very little oil in a heavy bottom karahi until it starts changing its color and the aroma of roasted besan is emitted.

Remove the besan from the karahi.

Add oil to the karahi, add jeera. Then add the kamal kakri slices. Add the roasted besan, red chili powder,  turmeric powder,  coriander powder,  anardana and salt.

Keep stirring on low flame until all the masala is coated on the kamal kakri slices.

Remove from fire, garnish with green chili slices. Serve.