Nadru Yakhni /Lotus stem and yoghurt curry

Lotus stems cooked with mild aromatic spices and yoghurt-A speciality of Kashmir(India)

INGREDIENTS-

To boil with-

• Lotus steams-2 cup
• Slit green chilies-4
• Green cardamom-2
• Black cardamom-2
• Cloves-4
• Cinnamon-1/2 inch
• Fennel powder(saunf)-1/4 tsp
• Shah jeera/cumin seeds-1/4 tsp

gravy-

• Yoghurt-2 cup
• Gram flour/besan-1 tsp(optional) 
• Fennel powder-1/2 tsp
• Ginger powder (saunth)-1/2 tsp
• Cardamom powder-1/3 tsp
• Salt-1tsp
• Turmeric-1/3 tsp*
• Fresh coriander-2tbsp

Tempering-

• Ghee(clarified butter)-2 tbsp
• Cumin seeds-1/2 tsp
• Kashmiri chili powder-1/2 tsp
• Asafoetida-1/4 tsp

PROCEDURE-

1. Wash and scrape the lotus steams and then slice them thinly.
2. Soak them in luke warm water for 20 minute to loosen any mud and dirt inside the holes and then wash well.
3. 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)
4. Add 2.5 cup water and pressure cook for 5-6 whistles on medium heat or till cooked properly and become soft.
5. In a bowl beat the yoghurt and 1 tsp gram flour(optional),and then add in the pressure cooker
6. Mix 1/2 cup water,salt ,turmeric, ginger powder,cardamom powder,1/2 tsp fennel powder,mix and add in the cooker.
7.  Now cook the curry on low heat for 20 minutes (without puting the cooker lid),keep stirring to avoid curdling.
8. Heat ghee in a small pan,add cumin and asafoetida ,
9. When start crackling add kashmiri chili powder and immediately pour over the boiling gravy.
10. Cook for 2 minutes and add chopped fresh coriander.
11. Serve hot.

Note-
Addition of turmeric is optional,if you want a white gravy then omit it.

Serving suggestions-best serves with boiled rice and naan