Nadur Yakhni Recipe

Ingredients:

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

How to make Nadur Yakhni:

• Cut lotus root in to round slices.
• Set the slices in a pressure cooker and add 2 small and 1 big crushed cardamom, cloves, bay leaves, ½ tsp shahi jeera, heeng and salt.
• Pour 2 cups of water in the pressure cooker and cook till 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.
• Saute at low heat for about five minutes until thick.
• Now add boiled and drained nadur slices in yogurt sauce and simmer for 5 minutes again.
• Crush the remaining 2 green cardamoms and ½ 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.