Nadru Yakhni (lotus stems)

Nadru Yakhni (lotus stems)

This delicacy from Kashmir is nothing short of heavenly as the lotus stems soak up the yogurt & spices, Served with steamed rice.

Time: 55 min Servings: 8

1kg lotus stems( nadru)
1 kg whipped curd
Fennel powder 2 teaspoon (saunf powder)
Ginger dried powder 1 teaspoon (saunth powder)
Mustard oil to cook
Green cardamom powder 1teaspoon (elaichi powder)
Asafoetida powder 1/2 teaspoon (heeng)
Garam masala powder 1 teaspoon
Bay leaves (Tej patta) 2 pc
Dry spices lightly smashed such as: cloves 4pc, big cardamom (badi elaichi) 1 pc, small cardamom (choti elaichi) 2 pieces, cinnamon stick small

Prep: 25 min Cook: 30 min Ready In: 55 min

Wash and peel the lotus stems , cut it into 2″ size pieces and soak in luke warm water for 10 minutes.
Heat sufficient oil in a kadai and put asafoetida , switch off the flame and after few seconds add beaten curd while repeatedly stirring to prevent it from curdling.
Put nadru pieces in it and add salt. Start cooking it on full flame for five minutes.
Put 1/2 glass of water , add all the spices let it simmer for few minutes.
Add 2 glasses of water and pressure cook it up to 4 whistles or till tender.
Serve with hot steamed rice.

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