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