Lotus stem in curd gravy (Nadru Yakhni)

 INGREDIENTS

lotus stem cleaned , washed and cut into 1/4" rounds 1 cup

curd beaten 2 cups 

1 tbsp Gram flour (besan)\

1  tsp Dry ginger powder

1 tsp Fennel seeds (Saunf) , powdered

2 tsp Ajwain (Carom seeds)

1" Cinnamon Stick (Dalchini)

2 Black cardamom (Badi Elaichi)

2 Cardamom (Elaichi) Pods/Seeds

2 Cloves (Laung)

1 Bay leaf (tej patta)

1/4 tsp Asafoetida (hing)

1 tsp  garam masala pdr

3 to 4 tbsp  ghee

Salt  to taste 

 

PREPARATIONS

1. Cook lotus stem in a pan  with cinnamon stick, cloves, cardamom, bay lead and salt until tender. Do not overcook or mash it. Drain, remove the kada masala.
   

2. In a bowl whisk together curd, water (about 3/4 cup) and besan well.

3. Heat  2 tbsp ghee in a pan. Add cumin seeds fry for a minute.

4. Pour in the whisked yogurt mix, simmer and bring to boil. Let it simmer for about 10 minutes.

5. Now add the cooked lotus stem, sprinkle garam masala, saunf powder, and continue to cook on low flame for about 5 minutes.

6. In another pan melt remaining ghee. Add cumin seeds and stir for 10-15 seconds.  Sprinkle asafoetida on Kashmiri Style Lotus Stem in Yogurt Sauce and turn off flame.

7. Pour this into the yogurt gravy, stir well. Turn off flame and serve immediately. You can garnish with some dried mint / kasturi methi before serving.

8. Serve Nadru Yakhni with naan for lunch or dinner.

    

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