NADRU YAKHNI- LOTUS STEMS COOKED WITH MILD AROMATIC SPICES AND YOGHURT-A SPECIALTY OF KASHMIR(INDIA)
Lunch, Main Course, Side Dish
To Boil Together
Lotus Stem/ Kamal kakdi
For the Gravy
Ginger powder/ Saunth
Fennel Powder/ Saunf
Cardamom powder/ Elaichi powder
Fresh Coriander/ Hara dhaniya
Cumin seeds/ Jeera
Kashmiri Chili Powder
Wash and scrape the lotus steams and then slice them thinly.
Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.
Take 1 tsp ghee in a pressure cooker and add the sliced lotus steams and whole green and black cardamom,cloves,shah jeera,cinnamom,and fennel powder(all the ingredients listed in -to boil)
Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.
In a bowl beat the yoghurt and 1 tsp gram flour(optional),and then add in the pressure cooker
Mix 1/2 cup water,salt ,turmeric, ginger powder,cardamom powder,1/2 tsp fennel powder,mix and add in the cooker.
Now cook the curry on low heat for 20 minutes (without puting the cooker lid),keep stirring to avoid curdling.
Heat ghee in a small pan,add cumin and asafoetida ,
When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.
Cook for 2 minutes and add chopped fresh coriander.
Serve hot with steamed rice,naan or roti's.
Addition of turmeric is optional,if you want a white gravy then omit it.