Lotus Root Bhaji Dry Curry Recipes

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LOTUS ROOT BHAJI (DRY CURRY)



Lotus Root Bhaji (Dry Curry) image

Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook them whole in an oven. It can also be added to various meat curries or grated and made into Vegetable Koftas.

Provided by roja khan

Categories     Pakistani

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 13

300 g fresh lotus root (tin or fresh)
2 medium potatoes, peeled and cut into 6-8 pieces each
1 large onion, peeled
1/2 inch piece gingerroot (peeled and grated )
1 tablespoon oil
1 teaspoon cumin seed
1/8 teaspoon asafoetida powder
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1 teaspoon coriander powder
salt
1/2 teaspoon garam masala
1 tablespoon chopped coriander leaves (to garnish)

Steps:

  • Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
  • Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
  • Add ginger and fry for a few seconds.
  • Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
  • Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
  • Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
  • Stir in garam masala.
  • Adjust salt and chillies to your own taste.
  • Turn heat off and add fresh coriander leaves.
  • . Serve with Chapatties or Plain Parathas.

Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 14, Carbohydrate 30.6, Fiber 4.1, Sugar 3.3, Protein 3.5

YEONGEUN-JEONGGWA - KOREAN CANDIED LOTUS ROOT.



Yeongeun-Jeonggwa - Korean Candied Lotus Root. image

Again, this is another recipe I found from a Korean restaurant owner. Apparently this dish was VERY popular there! Serve as an appetiser, side dish or traditional as part of a Ban Chan feast!...

Provided by Um Safia

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

160 ounces fresh lotus root (approx. 160z, whole or sliced)
1/2 teaspoon rice vinegar
1 teaspoon apple juice
4 cups water
2 tablespoons sesame oil
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon apple juice
1 teaspoon honey
1/2 teaspoon toasted sesame seeds (optional)
1 finely chopped green onion (optional)

Steps:

  • Preparing the Lotus: If using whole root- Wash and peel the root.
  • If using Whole- After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.
  • Once you have prepared your lotus root, heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes.
  • Prepare the stir fry sauce: In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water. Mix until the brown sugar is mostly dissolved. Add the honey and mix well.
  • Cooking the finished dish: Heat the sesame oil in a round bottomed stir fry skillet over high heat. Add the lotus root and stir fry for 30 seconds to 1 minute.
  • Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet.
  • Remove from heat and cool to room temperature.
  • Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed.
  • Serve as a snack or as one dish in a traditional Korean Ban chan array.

Nutrition Facts : Calories 101.8, Fat 6.8, SaturatedFat 1, Sodium 761.8, Carbohydrate 9.5, Fiber 0.1, Sugar 8.8, Protein 1.4

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