Tamatar Nadru Kababs
1/2 kg lotus stem
Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
1cup fresh tomato puree 1 tsp jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste
wash well and peel lotus stems. Grate them . Put refined flour and salt .
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok heat mustard oil and add both the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add garam masala and then serve hot garnished with chopped corriander.