Nadur Yakhni Recipe

• 1/2 kg Nadur (Lotus Root)
• 2 cups Yogurt
• 1 tsp Caraway Seeds (shahi jeera)
• 1/2 tsp Fennel Powder (saunf)
• 1 tsp Sonth (ginger powder)
• 1/2 tsp Cumin Powder
• 1 inch stick Cinnamon
• 4 small Green Cardamom
• 5 Cloves
• 2 big Black Cardamom
• 2 Bay Leaves
• 2 tbsp Oil
• 1/4 tsp Heeng (asafoetida powder)
• Salt to taste

• Cut lotus root into round slices.
• Put the slices in a pressure cooker and add 2 small & 1 big crushed cardamom, cloves, bay leaves, 1/2 tsp shahi jeera, heeng and salt.
• Pour 2 cups of water in the pressure cooker and cook till first whistle.
• Drain the excess water and keep the boiled slices aside.
• Beat yogurt in a bowl and add ginger powder, fennel powder, 1 crushed black cardamom, crushed cinnamon and cumin powder.
• Mix the contents well.
• Warm oil in a pan and add yogurt mixture.
• Sauté at low heat for about five minutes until thick.
• Now add boiled & drained nadur slices in yogurt sauce and simmer for 5 minutes again.
• Crush the remaining 2 green cardamoms and 1/2 tsp shah jeera in a pestle.
• Sprinkle it over the dish.
• Keep the dish covered for a few minutes.
• Nadur Yakhni is ready to serve with rice.