Makhana subji

Makhana, popularly known as lotus seeds, fox nuts, phool or flower makhana  etc are little powerhouses of nutrients. In India they are mainly grown in Bihar and it is a difficult to plant, cultivate and process. Removing the lotus seed and making it ready for consumption requires a fair amount of skill too. The makhana seeds have no intrinsic taste and usually need to be cooked into a dish taking on the flavours of the other items used.

Mainly used as a snack after roasting, especially after a period of fasting, it is a more nutritious version of popcorn. Also made into a kheer or payasam in North India, as well as a gravy subji to eat with chapatis. The makhana chikki is also a tasty and favourite dish in our family. Loaded with fibre and anti oxidants this is great for balancing sugar levels in the body and good for the kidneys. 

Makhana – 2 cups
Onion – 1 medium, chopped
Tomatoes – 3-4, chopped 
Ginger – 1 tsp, grated
Saunf – 1 tsp
Coriander – 2 sprigs, chopped 
Kasuri methi – 1 tsp, crushed 
Cumin seeds – 1/2 tsp
Oil – 2 tbsp
Turmeric powder – 1/2 tsp
Chat masala – 1/2 tsp
Garam masala – 1/2 tsp
Salt – to taste 

Roast makhana in a kadai till it is crunchy and set aside. Grind onion, tomatoes, ginger, saunf and coriander into a fine paste and set aside. Heat oil in the kadai and pop the cumin seeds, then add the masala paste. Fry till the oil separates and masala is cooked well. Add turmeric powder, char masala and salt along with sufficient water and allow to boils once the gravy has come together add the roasted makhana. Sir well and add garam masala and kasuri methi. Serves with chapatis or rice. Serves 4.

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