Lotus Stem Dry Vegetable (Nadru)
Lotus Root Dry Vegetable is a healthy and delicious side dish that is easy to prepare and low in calories. It's a vegan and gluten-free recipe, making it suitable for many dietary preferences. Lotus root is a good source of fiber, vitamin C, and potassium. This recipe requires only 1 tsp of oil, making it a healthier option for those who are watching their fat intake. The absence of red chili makes it suitable for those who prefer a milder taste.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
108 kcal
Protein
2 g
Carbs
15 g
Fat
4 g
Fiber
5 g
Ingredients
Lotus root
1 medium (200g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2g)
Coriander Powder
0.5 tsp (1g)
Turmeric powder
0.25 tsp (1g)
Common salt
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Rinse the lotus root under cold running water.
Pat dry with a paper towel and peel using a vegetable peeler.
3. Slice into thin rounds .
4. To remove excess starch and bitterness, soak sliced lotus root in cold water for 30 minutes.
5. Drain and pat dry with paper towels.
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter.
Add sliced lotus root and sauté for 10-15 minutes until they start to turn golden brown.
Add coriander powder, turmeric powder, and salt. Mix well.
Cover the pan with a lid and let the lotus root cook for 15-20 minutes over low heat until they are cooked but still have a crunch.
Garnish with fresh coriander leaves and serve hot.