Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). The are often fried and served as street snack food. This recipe is a yoghurt based curry which is absolutely delicious when served with rice. Tastes even better the next day
# Take 2 cups of yoghurt and beat with a wisk until smooth. Add 1 cup of water and add to a heavy bottomed pan. Let it come to a boil stirring constantly. Once boiling reduce the heat and let it cook until it has thickened and reduce to half. You will have to whisk occasionally.
# Wash and lotus root and then slice in 1 inch pieces diagonally. The root usually has some mud in it so be sure to wash it out really well.
# Pressure cook the the pieces for about 10 mins
# Fry one onion until gold brown and blend to make a paste. Set aside.
# In a heavy bottom pan, add 2 tsp of ghee, 2 tsp ginger powder, 2 tsp fennel powder, 4 whole black cardamon, 8 green cardamon, 8 whole cloves, 4 pieces of cinnamon, salt and the onion paste.
# Add the cooked yoghurt and let it simmer for about 10 minutes
# Add the Lotus root piece
# Cook for about 30 -40 mins until the gravy has thickened.
# Add crushed dry mint and black zeera.
# remove from heat and serve with rice