Families across many kitchens get tired of eating the same potato, okra or bottle gourd curries every day. That is exactly where kamal gatta, or lotus seed curry, a vegetable that shows up in markets only during the monsoon season, offers a refreshing change. This seasonal vegetable is tastier and quicker to cook than everyday staples like potato, okra or bottle gourd, and it disappears from shelves once the rains are over.
A vegetable that shows up only in the rainy season
Tammana Kanwar from Bhilwara points out that it is common for family members to get bored of eating the same simple vegetables day after day. During the monsoon, the arrival of kamal gatta in markets and wholesale mandis picks up sharply. It is one of the few vegetables that is visible in the market only during this particular season, which is part of why it feels like something new and different on the plate. Cooked with light spices, it pairs easily with roti, paratha or rice, and preparing it at home takes comparatively little time and effort.
Tammana Kanwar's easy recipe
To make kamal gatta curry, the lotus seeds are first washed thoroughly and cut into thin round pieces. A little oil is then heated in a kadhai, and cumin seeds, asafoetida and finely chopped green chillies are added and roasted. Finely chopped onion goes in next and is cooked until it turns golden. A ginger-garlic paste is then mixed in, roasted briefly, followed by chopped tomatoes. Once the tomatoes soften completely, turmeric, red chilli powder, coriander powder, salt and a little garam masala are added and cooked well into the mix. The chopped kamal gatta pieces are then added and stirred thoroughly with the spices, a little water is poured in as needed, and the curry is left to cook on low flame for 10 to 15 minutes. Finally, fresh coriander leaves are sprinkled on top and the dish is served hot.
Two ways to make it even tastier
Kamal gatta curry has a taste that is lightly spiced, slightly crunchy and quite unlike other vegetables, a texture that gives it its distinct identity. Adding a little curd or fresh cream while preparing the gravy makes the flavour even richer. It can also be made as a dry preparation, which tastes especially good with paratha or poori. Whether guests are visiting or there is a mood to try something new over the weekend, this curry tends to be a hit on both occasions. Its unusual taste appeals to children and adults alike.
A dish that is as healthy as it is tasty
Beyond its flavour, kamal gatta is also considered quite beneficial for health. It contains a good amount of fibre, which helps improve digestion and keeps the stomach feeling full for longer. It is also rich in vitamin C, vitamin B, potassium, magnesium and several other essential minerals, which help boost the body's immunity, strengthen bones and maintain energy levels. Eating it regularly in balanced amounts helps the body get these essential nutrients. That combination of taste and nutrition is why this monsoon-only vegetable is worth adding to the plate during the rainy season.
