KASHMIRI NADRU YAKHNI / LOTUS STEMS COOKED IN YOGURT GRAVY

Kashmiri Cuisine has a variety of yakhni dishes, both veg and non veg. Yakhni means broth or shorba. Nadru or lotus stem is a very popular vegetable in Kashmir. This recipe is very easy. Lotus stems are cooked with yogurt and aromatic spices. Traditionally yakhni dishes have a thin gravy with a generous amount of ghee. Some people prefer thickening it with besan/ gram flour. But I like the original version better. The gravy has a lovely taste of the spice powders used in the recipe.

Ingredients:
Lotus stem ... 1 (scrape and cut diagonally into 8-10 pieces)
Yogurt ....... 1/2 cup
Black cardamoms ... 2
Cinnamon stick ... 1 inch piece
Fennel powder ... 1/4 tsp
Ginger powder ... 1/4 tsp
Cardamon powder .. 1/4 tsp
Mint powder ........ 1/8 tsp
Brown onion paste ... 2 tbsps (fry onion to golden brown colour, cook with little water and grind to paste)
Asafoetida .... 1 pinch (optional)
Salt ............. to taste
Ghee ......... 2 tbsps

Method:
1. Heat 1 tbsp ghee in a pan and add the black cardamoms and cinnamon stick.
2. When you get a nice aroma of the spices add the onion paste.
3. Saute it a little and tip in the lotus stem pieces.
4. Add one cup water and a little salt. Simmer until the lotus stems are cooked. (check the water and add little more if needed)
5. Now in a different pan heat the remaining ghee and add the spice powders and powdered mint. Maintain low flame.
6. Whisk the yogurt and add to the pan. Continue to mix with a spatula to avoid curdling.
7. Mix this into the cooked lotus stem and simmer for a minute.

Posted in: Indian Cook