Nadru Ki Yakhni

Lotus stems cook with mild aromatic spices and yoghurt is a speciality of Kashmir.

It is actually a root vegetable and it is a very crunchy and delicate flavoured veggie with a rich source of dietary fibre and is packed with Vitamin C.

This is a healthy recipe called Nadru Ki Yakni. It’s easy to make and goes well Rice or Roti.

Ingredients:

• 500 gram Lotus stem ( cut into thin slices)
• ½ tbsp. Black cardamom powder
• ½ tbsp. Fennel powder
• ½ tbsp. Ginger powder
• ¼ tbsp. Cinnamon powder
• 4-5 Green Cardamom
• 4-5 Clove
• 1 tbsp. cumin seed
• ½ tbsp. Asafoetida (Hing)
• 2-3 Green chilli chopped
• 1 cup curd
• 2 tbsp. Gram flour (Besan)
• 2 tbsp. clarified butter (Ghee)
• Salt to taste

Procedure:

1. In a Skillet put 2 cups of water and let it boil.
2. Once the water starts boiling add the black cardamom powder, fennel powder, ginger powder, cinnamon powder, green cardamom, clove and the Lotus stems and let it cook for 12- 15 minutes and keep aside.
3. In a bowl mix the curd and gram flour and pour it into the skillet. Let it cook for another 8- 10 minutes.
4. Meanwhile, in a small frying pan heat the ghee and into it add the cumin seed, Asafoetida, and green chillies, once it starts sparkling add it to the Yakhni and mix well.
5. Serve the Nadru Yakhni with Flatbread or Rice.