This dish is everything I love about Kashmiri cooking: it celebrates a lesser-known veggie (lotus root), relies on simple spices, and marries textures—crunchy nadru, silky eggplant—into soulful harmony.

Nadru (lotus root) and eggplant

This summer, while in Kashmir and in my mothers kitchen, I found myself with limited vegetables in the kitchen and hungry for a solo lunch. I wanted to be simply inspired by the vegetables on hand which resulted in a vibrant saute of nadru (lotus root) and eggplants, blooming with flavor and color. Although an uncommon combination in mainstream Kashmiri cuisine…it was perfect and a beautiful reminder of the magic found in humble, plant-forward ingredients.

Nadru, with its crunch and pockets of flavor, has long been a Kashmiri favorite—think street‑side fries or delicate yakhni—and pairing it with silky eggplant is nothing short of inspired.

Some key notes on Nadru: Nadru grows wild and is cultivated in shallow water bodies, particularly in Dal Lake, Anchar Lake, and Wular Lake. The root is harvested by local boatmen using traditional techniques, sometimes diving into cold waters to extract it. Nadru harvesting supports hundreds of Kashmiri families, especially those living near lake systems. It is sold in local markets and has also become a valuable export, particularly to Kashmiri diaspora communities worldwide. Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

This dish is everything I love about Kashmiri cooking: it celebrates a lesser-known veggie (lotus root), relies on simple spices, and marries textures—crunchy nadru, silky eggplant—into soulful harmony.

I should also add that regular mainstream Kashmiri cooking uses plenty of oil 🙂 but my cooking usually involves no or limited oil. My aim is to show that the flavor of the vegetables can be presented in most Kashmiri dishes without the use of processed oils. In the recipe I have given the suggestion of 1 tbsp but I have also made the same recipe without oil successfully. Please adjust to your preference,


 

Nadru and eggplant
Nadru and eggplant
This dish is everything I love about Kashmiri cooking: it celebrates a lesser-known veggie (lotus root), relies on simple spices, and marries textures—crunchy nadru, silky eggplant—into soulful harmony.

Nadru (lotus root) and Eggplant

  • Servings: 8
  • Difficulty: moderate
  • Print

This dish is everything I love about Kashmiri cooking: it celebrates a lesser-known veggie (lotus root), relies on simple spices, and marries textures—crunchy nadru, silky eggplant—into soulful harmony.


Ingredients

  • 2-3 lotus roots lightly scraped and sliced into ¼″ diagonals
  • 2-3 long eggplant cut into 3 inch lengths
  • i medium onion sliced
  • 7-8 cloves of garlic crushed
  • 4 medium tomatoes pureed
  • 1 tbsp mustard oil
  • 2 black cardamoms
  • 4 green cardamoms
  • 1/2 cumin and 1/2 tsp black (shahi jeera)
  • 1 inch of cinnamon
  • 3 cloves
  • 1 tsp Kashmiri chili powder (soaked in warm water)
  • 1/2 tsp fennel powder
  • 1 tsp corander powder
  • 1/2 tsp haldi
  • Salt and freshly cracked black pepper, to taste
  • Dried mint (for garnish)


Directions

  1. Prep & soak lotus root
    2. Immediately after slicing, place lotus root in cold water to stop oxidation. Let it rest while you prep the other ingredients.
  2. Sauté onions, garlic and whole spices
    3. Over medium-high, smoke the mustard until it shimmers lightly. Add the onion and saute until translucent. Add the garlic and saute for another minute. Add the whole spices ( cumin, cloves, cardamoms and cinnamon). Fry for a minute until the spices are fragrant. Keep the heat on medium and do not let the spices burn
  3. Cook the lotus root first
    4. Add lotus root slices and stir fry about 2-3 minutes and then add the dry spices ( except for the soaked red chili powder). Add a cup of water and pressure cook for 10 mins
  4. Add eggplant and red chili
    5. Once the steam has subsided you should be able to remove the lid of the pressure cooker. Add the tomato puree, soaked red chillies and the eggplant. If needed add a little more water. Pressure cook for 2 whistles
  5. Finish & garnish
    6. Remove the pressure cooker lid and check for gravy consistently to your liking. Add salt and pepper to taste. Once everything is warm and fragrant, turn off heat. Transfer to a serving plate, top with dried mint.
  6. Serve & enjoy

    7. Serve alongside rice or warm flatbread—or enjoy it simply as a vegetable‑rich main that feels like a hug.


I hope this brings a little Food for the Soul magic into your kitchen this week. Let me know if you make it—I’d love to hear how your version turns out!

This dish is everything I love about Kashmiri cooking: it celebrates a lesser-known veggie (lotus root), relies on simple spices, and marries textures—crunchy nadru, silky eggplant—into soulful harmony.

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