Like the lotus stem, flowers, roots, and even the seeds are edible. A lotus stem is a hard, woody stem that can grow as long as four feet. Lotus stem called kalam kakdi in Hindi has a crunchy texture on the outside with an almost sweet interior. In many parts of the country, it’s called Bhe or Bhein and is quite a delicacy. Now, cooking with lotus stem might seem challenging at first but don’t worry. If you cut it properly and spice it nicely, it’ll be a delightful dish for sure. 


The lotus stem is also full of health benefits like relieving inflammation, controlling diarrhoea, lowering blood sugar, reducing acne and so much more. 


To make Lotus Stem Curry, you’ll need 

2 medium-sized lotus stems 

2 onions

2 tomatoes

2 green chillies

4 cloves of Garlic

1 tsp of ginger-garlic paste

1/2 tsp of jeera powder

1-2 tbsp of oil

Salt

1 tsp of Haldi powder 

1 tsp of Red Chilly powder

1 tsp of dhania powder

3/4 tsp of garam masala


Instructions 

  1. Thoroughly clean the inside of the lotus stem, till the water runs clear. 
  2. Peel, wash again and chop into medium rounds. 
  3. In a pressure cooker, add the rounds and cook with enough water and salt till 2-3 whistles and set aside. 
  4. Meanwhile, peel the onions and garlic and chop the tomatoes, chilli, onion, and garlic. 
  5. In a saucepan, add the oil and once it heats up, drop in the jeera, followed by the garlic and green chilli, and then sauté. 
  6. Add ginger-garlic paste and tomatoes. 
  7. Now, pour all of the contents of the saucepan into the pressure cooker. Let it steam for another 2-3 whistles. 
  8. Serve solo or along with roti or rice.