Chuk Nadur/ SourLotus Root/Kamal Kakdi:

Serving size: 3-4 people

Ingredients:

• ½ kg or 1 lb. lotus root/nadur; (available at Chinese stores in U.S.A.)
• Lemon juice or Tamarind pulp/tamber;
• Salt to taste,
• 1 tsp. chili powder/marchwangan;
• 1 tsp. shonth/ginger powder;
• Pinch of heeng/ asafetida;
• ½ tsp. of cumin/zeera/zeur,
• 2-3 tbsp. of oil.

Method:

• Cut vertically 2-1/2” long pieces of nadur.,
• Take 3 tbsp. of oil in pressure cooker.
• Add nadur to oil and a pinch of heeng.
• Stir-Fry till nadur becomes little brown;
• add chili powder; shonth,cumin and salt.

Mix well.(traditionally nadur are deep fried and then cooked same way as written)

• Add little water and stir.
• Add ½ cup of water and boil.
• Pressure cook for 5-10 minutes.
• Turn off the stove.
• Open the lid when pressure drops in cooker.
• Add lemon juice or tamarind pulp to nadur.
• Boil for 5 minutes.
• Chuk Nadur is ready.
• Serve with white boiled rice.

Note:

If you are cooking with tomatoes, follow the same method as above.

Add only 2 tomatoes to nadur while frying.

Tomato can be used instead of lemon juice or tamarind.